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Programme

Day 1	28 September 2010 - Tuesday
	Linnaeus University School of Business and Economics, Kalmar
13.00	Registration
16.00 Room Ny203	Conference opening
	Sven Lindgren, Welcome by the County Governor
	Stephen Hwang, Welcome by the Rector of Linnaeus University
	Professors Stefan Gössling and Michael Hall, Opening speech: "Which future for food and tourism? Trends and scenarios"
18.00	Reception

Day 2	29 September 2010 - Wednesday
	Linnaeus University School of Business and Economics, Kalmar
09.00-10.00 Room Ny203	The Good, the Bad and the Ugly of Food and Sustainability - Keynote speaker: Liz Sharples
10.00-10.30 Room Ny205	Coffee
10.30-12.00 Room Ny209	Session 1 - Consumption Chair: Stefan Gössling Evaluating Awareness of Food Education among Urban Residents in Japan - Presenter: Yasuo Ohe - Other authors: Shinichi Kurihara, Shinpei Shimoura To see a world in a grain: The Authenticity of food - Presenter: S C Beer Understanding Consumer Food Consumption Behaviour in Rural Tourism: "Experience" versus "Intimacy" - Presenter: K L Sidali - Other authors: Elisabeth Kastenholz, Rossella Bianchi Enhancing Sustainable Food Cultures by Experience Based Learning in Tourism - Presenter: Jesper Holm
12.00-13.30	Lunch
13.30-15.00 Room Ny209	Session 2 - Sustainability Chair: Carlo Aall Cultivating Climate Conscious Cuisine: Agroecotourism and Ecogastronomy - Presenter: C T Cavaliere Slow Baltic. The Slow Food Concept in Relation to Baltic Gastronomy - Presenter: J-H Nilsson Slow food, slow communities and slow lifestyle: Moscow - Presenter: Grigory Rodionov - Other authors: H Sommerville, Trevor Laffin Rørosmat- development and success of a Norwegian local food brand - Presenter: Marte L Vik - Other authors: Johannes Idsø, Stefan Gössling
15.00-15.30 Room Ny205	Coffee
15.30-17.00 Room Ny209	Session 3 - Industry Chair: Per Pettersson-Löfqvist Food and Expo 2015: Feeding Milan. Energies for Change - Presenter: Paolo Corvo Web-based Collaboration in Food Tourism: Developing cross industry partnerships - Presenter: Susan L. Slocum - Other authors: Sally Everett Culinary networks and rural tourism development - Presenter: J Östrup Backe Endurance in local food production, in catering and in restaurant business - key enablers and barriers - Presenter: Hans Wessblad
17.00-18.00 Room Ny209	Panel
	Conference close
19.30	Gala Dinner

Day 3	30 September 2010 - Thursday
	Linnaeus University School of Business and Economics, Kalmar
09.00-10.00 Room Ny203	Food and greenhousegas emissions- consequences of diets and food consumption patterns - Keynote speaker: Annika Carlsson-Kanyama
10.00-10.30 Room Ny205	Coffee
10.30-12.00 Room Ny209	Session 4 - Local Chair: Bernard Lane Food for Thought: comparing potatoes and apples for Swedish agro and food tourism - Presenter: P Pettersson-Löfqvist The use of locally produced food in fine dining restaurants in Prague - Presenter: Petr Jiskra - Other authors: Trevor Laffin, Hazel Sommerville Influences of "local": Restaurateurs' and patrons' experiences with food branding in Ontario - Presenter: Iain Murray - Other authors: Carrie Herzog Raising Awareness of Local Food through Tourism: Lessons from Japan and Canada - Presenter: David Telfer - Other authors: Atsuko Hashimoto
12.00-13.30	Lunch
13.30-15.00 Room Ny209	Session 5 - Heritage Chair: Jan-Henrik Nilsson Heritage of Portuguese gastronomy in Brazil as a product of cultural tourism - Presenter: U M O Martins The evolving relationship between food and tourism, a case study of Devon - Presenter: P E Cleave The Land of Milk and Honey: Biblical Foods and Holy Land Tourism - Presenter: D J Timothy - Other authors: Amos S. Ron Arroz de Sarrabulho de Ponte de Lima: Authenticity and Heritage - Presenter: A deV e Brito - Other authors: Gabriela Candeias, Eduarda Oliveira, Isabel Maria Alfonso, Ana Paula Vale
15.00-15-30 Room Ny205	Coffee
15.30-17.00 Room Ny209	Session 6 - Quality Chair: Christer Foghagen Food and 2nd Generation Rural Tourism - Presenter: Bernard Lane Quality Enactments in Danish Farm Shops - Presenter: K Ostrowski Halal Quality Certification - Presenter: Aldin Dugonjic - Other authors: Natalija Ursulin-Trstenjak, Sasa Susnic
17.00-17.30 Room Ny209	Conference closing

Day 4	1 October 2010 (Post Conference) - Friday

13.00-24.00	Post Convention Tour, Öland Harvest Festival, Öland More information about the Öland Harvest Festival - www.skordefest.nu

	Public Forum (in Swedish)
	Ekologisk mat, turism och innovation Ekologisk mat i förhållande till besöksnäringen. Mat är centralt för turismen. Mat representerar autenticitet, nyskapande och regional utveckling. Därmed blir det viktigt att maten både är genuint producerad och inte är miljö(för)störande. Bland andra frågor ger en lokalproducerad mat utrymme för mångfald i både kulinarisk och ekologisk betydelse. Vidare är lokalproducerad mat en god bas för näringsutveckling och samhällsutveckling. Mer jobb, fungerande samhälle och bättre miljö.

14.00-16.00	Öppen paneldebatt på Solberga Gård på Öland

	*Är ekologisk mat nyttig för turismnäringen?* Medverkande Anders Nyholm, näringslivschef, Ölands Näringslivskontor Annika Carlsson-Kanyama , konsumtionsforskare vid Totalförsvarets forskningsinstitut i Stockholm Ingrid Dahlberg , öländsk entreprenör som startade vingard och bränneri Sten Janér , nätverkskoordinator Regional Matkultur Småland Lars Hällbom, ansvarig för Regelkommittén hos KRAV (Kontrollföreningen för Alternativ Odling) Gustav Öholm, Turistchef Öland, VD Ölands Turist AB Moderator: Hans Wessblad, Fil.Dr., Ekonomihögskolan vid Linnéuniversitetet

17.00-19.00	visas filmen Food Inc, www.foodincmovie.com

	Se även denna information på www.skordefest.nu Seminariet är kostnadsfritt och ingen föranmälan erfordras.

Senast ändrad: 2010-09-27