Organic Food Businesses in Finland » książka
Organic Food Businesses in Finland
ISBN-13: 9783838352282 / Angielski / Miękka / 2010 / 84 str.
This masters thesis book studies local alternative agri-food networks in Pirkanmaa region in Finland, where organic food production is in focus. Three entrepreneurs have been chosen for the research, the berry wine producer Teiskos Wine Lodge; the programme and accommodation provider Knuutila Manor House; and Restaurant Henriks where safe and tasty food are prepared from local organic ingredients. Personal interviews were conducted with entrepreneurs, based on five semi-structured themes with structured interview questions. Based on the research questions, results demonstrate that entrepreneurs benefit from joining local alternative agri-food networks. However, there are common characteristics between the firms, the studied enterprises cannot be generalized. The three entrepreneurs are unique and have special values within their own local networks. Even though the entrepreneurs do not consider themselves green activists, observation shows their interests to be environmental entrepreneurs. The analysis could be helpful for those who study networking and should be especially useful to professionals investigating local alternative agri-food networks and organic food production.
This master´s thesis book studies local alternative agri-food networks in Pirkanmaa region in Finland, where organic food production is in focus. Three entrepreneurs have been chosen for the research, the berry wine producer Teisko´s Wine Lodge; the programme and accommodation provider Knuutila Manor House; and Restaurant Henriks where safe and tasty food are prepared from local organic ingredients. Personal interviews were conducted with entrepreneurs, based on five semi-structured themes with structured interview questions. Based on the research questions, results demonstrate that entrepreneurs benefit from joining local alternative agri-food networks. However, there are common characteristics between the firms, the studied enterprises cannot be generalized. The three entrepreneurs are unique and have special values within their own local networks. Even though the entrepreneurs do not consider themselves green activists, observation shows their interests to be environmental entrepreneurs. The analysis could be helpful for those who study networking and should be especially useful to professionals investigating local alternative agri-food networks and organic food production.
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