A systems approach to understanding creative innovation in gastronomy services
conference paper
Using the example of how elite Nordic chefs use a relatively novel food such as seaweed in Nordic cuisine, we describe and develop a model of creative innovation in gastronomy services from a systems perspective. Seaweed has long had a connotation of poverty and austerity in the Nordic regions and had thus been a forgotten or marginalized food ingredient. In the early 2000s, the New Nordic Cuisine manifesto was launched, aiming amongst other things, to reintroduce seaweed in the Nordic diets as part of the broader picture to increase vegetable consumption. 25 relevant industry sources were identified to help develop our model of understanding innovation in gastronomy services. The data gathered were transcribed and used to build a small data corpus. The data was analysed using both VOSviewer and AntConc for content analysis. Using a four quadrant systems framework, we identified some of the major challenges and barriers to innovation in gastronomy services. They include it being a new food, lack of advanced mechanised harvesting technologies and regulatory uncertainty in terms of harvesting rights.
Topics
TNO Identifier
946896
Source title
30th Reser International Congress, Januari 21st - 22nd, University of Alcala, Madrid, Spain
Pages
1-10
Files
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