Commenced in January 2007
Paper Count: 32468
Assessing the Strategies of Local Italian Food for Promoting Food Policy in Developing Countries
Authors: A. Sohrabi
Abstract:The importance of local food products and their promotion are drivers for economic growth. Entrepreneurship is one of the most important tools for development, which puts its most important effect on the way of increasing business in society. The purpose of this paper is to assess the breadth of food strategies in Italy toward to promoting local Italian foods in order to present useful food policies for developing countries. The methodology of this paper is based on qualitative analysis. In order to achieve such objectives, a literature review is carried out by employing documenting study. In this research, at first, we seek to present compliance’s concepts and definitions. Then, after examining the dimensions of the three strategies, we access to the indicators and compare their effects in order to present some useful policies and guidelines for developing countries. Despite of the limitations like inaccessibility, performance of companies in exporting local foods and lacking perception of awareness and experience of people, the study offers possible ways for future, as an example for Middle East countries to promote Italian local foods. The finding of this paper evaluates the three strategies in order to promote local food entrepreneurship in Italy and developing countries.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.2363288Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 603
 Bessiere, J., & Tibere, L. (2013). Traditional food and tourism: French tourist experience and food heritage in rural spaces. Journal of the Science of Food and Agriculture, 93(14), 3420–3425.
 Bioeconomy in Italy, A unique opportunity to reconnect the Economy, Society and the Environment, 2015.
 European Commission. (2017). Review of the 2012 European Bioeconomy Strategy. SWD(2017) 374 Final, (November), 74.
 Forster, T., Egal, F., Renting, H., Dubbeling, M., & Escudero, A. G. (2015). Milan Urban Food Policy Pat. Selected Good Practices from Cities. Journal of Chemical Information and Modeling (Vol. 53).
 Hjalager, A. M., & Johansen, P. H. (2013). Food tourism in protected areas - sustainability for producers, the environment and tourism? Journal of Sustainable Tourism, 21(3), 417–433.
 Italian National Biodiversity Strategy (2010), Ministry for the Environment Land and Sea, pages 1-116.
 Italian strategy for growth. (2015). Directorate-General for Research and Innovation Directorate.
 Jiménez-Beltrán, F. J., López-Guzmán, T., & Santa Cruz, F. G. (2016). Analysis of the relationship between tourism and food culture. Sustainability (Switzerland), 8(5).
 Lee, K. H., & Scott, N. (2015). Food Tourism Reviewed Using the Paradigm Funnel Approach. Journal of Culinary Science and Technology, 13(2), 95–115.
 Mak, A. H. N., Lumbers, M., Eves, A., & Chang, R. C. Y. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928–936.
 M. Almerico, G. (2014). Food and identity: Food studies, cultural, and personal identity, Journal of International Business and Cultural Studies Volume 8 – June.
 OECD. (2012). OECD studies on tourism, Food and the Tourism Experience.
 The Bio-economy Council. (2015). Communiqué of the global bio-economy summit- making bio-economy work for sustainable development.