Traditional Food Production and Rural Sustainable Development

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dc.contributor.editor	Teresa de Noronha Vaz Peter Nijkamp Jean-Louis Rastoin
dc.date.accessioned	2019-03-18T06:43:08Z
dc.date.accessioned	2023-07-22T06:49:13Z
dc.date.available	2019-03-18T06:43:08Z
dc.date.available	2023-07-22T06:49:13Z
dc.date.issued	2009
dc.identifier.isbn	978-0-7546-7462-7
dc.identifier.uri	http://10.215.13.25/handle/123456789/54572
dc.description	This book centres on the question: What difficulties does the traditional food sector face as it tries to adjust to the world’s global trends? Are there any new market opportunities for European traditional food products in the international scene? And if so, how can a rural production region find a clear profile in Europe’s sustainable development? In order to respond to these and related questions, a set of scientific articles were prepared by experts from various countries to introduce the reader to the varied world of traditional food production. Most of them address market segmentation and consumption niches as firms’ strategic alternatives for survival. In the particular case of food assets, and in spite of the existence of new consumption patterns, consumers’ preferences are still moving towards quality standards related to their past memories. Thus, historical identity and cultural heritage appears to have remained as the guardian of such production systems in many regions in Europe.
dc.language	en	en_US
dc.language.iso	en	en_US
dc.publisher	Ashgate	en_US
dc.subject	Sustainable development- Europe	en_US
dc.title	Traditional Food Production and Rural Sustainable Development	en_US
dc.type	Book	en_US