The seaweed experience: exploring the potential and value of a marine resource
Merkel, Annabell LU ; Säwe, Filippa LU and Fredriksson, Cecilia LU
(2021)
In Scandinavian Journal of Hospitality and Tourism
21(4).
p.391-406
- Abstract
- The article addresses the broader relationships between seaweed and algae as a marine resource, destination development, and sustainability. In many European countries, an industry around seaweed has emerged, ranging from high-end restaurants that provide their customers with local, seasonal and sustainable
ingredients, to entrepreneurs offering “harvest your own seaweed”-tours. In this explorative study, we focus on different ways of experiencing this marine resource in a Swedish context, to better understand its economic and social potential. Taking a consumer perspective, we investigate through an online questionnaire and reviews from an online consumer-to-consumer travel-planning portal how seaweed and algae are validated. By... (More) - The article addresses the broader relationships between seaweed and algae as a marine resource, destination development, and sustainability. In many European countries, an industry around seaweed has emerged, ranging from high-end restaurants that provide their customers with local, seasonal and sustainable
ingredients, to entrepreneurs offering “harvest your own seaweed”-tours. In this explorative study, we focus on different ways of experiencing this marine resource in a Swedish context, to better understand its economic and social potential. Taking a consumer perspective, we investigate through an online questionnaire and reviews from an online consumer-to-consumer travel-planning portal how seaweed and algae are validated. By exploring people’s notions, the aim is to understand the potential and value of this marine resource better. Where is seaweed encountered and enjoyed? How is it used? What is experienced to be valuable about this resource? We identify possibilities for
utilizing algae and seaweed in order to foster future business opportunities for local communities, as well as to integrate the resource more in our society. We show how algae and seaweed are experienced in diverse settings and dimensions, such as at home, while being a tourist, as part of everyday life, as a special treat, within nature, and as food. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/317875e6-c702-4733-8fc0-7e713ff2c570
- author
- Merkel, Annabell
LU
; Säwe, Filippa
LU
and Fredriksson, Cecilia
LU
- organization
- publishing date
- 2021-01-31
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- seaweed, algae, online consumer research, food tourism, coastal tourism
- in
- Scandinavian Journal of Hospitality and Tourism
- volume
- 21
- issue
- 4
- pages
- 391 - 406
- publisher
- Taylor & Francis
- external identifiers
-
- scopus:85100048149
- ISSN
- 1502-2250
- DOI
- 10.1080/15022250.2021.1879671
- project
- Marine food resources for new markets
- language
- English
- LU publication?
- yes
- id
- 317875e6-c702-4733-8fc0-7e713ff2c570
- date added to LUP
- 2021-02-01 09:37:17
- date last changed
- 2023-01-01 03:59:45
@article{317875e6-c702-4733-8fc0-7e713ff2c570,
abstract = {{The article addresses the broader relationships between seaweed and algae as a marine resource, destination development, and sustainability. In many European countries, an industry around seaweed has emerged, ranging from high-end restaurants that provide their customers with local, seasonal and sustainable<br/>ingredients, to entrepreneurs offering “harvest your own seaweed”-tours. In this explorative study, we focus on different ways of experiencing this marine resource in a Swedish context, to better understand its economic and social potential. Taking a consumer perspective, we investigate through an online questionnaire and reviews from an online consumer-to-consumer travel-planning portal how seaweed and algae are validated. By exploring people’s notions, the aim is to understand the potential and value of this marine resource better. Where is seaweed encountered and enjoyed? How is it used? What is experienced to be valuable about this resource? We identify possibilities for<br/>utilizing algae and seaweed in order to foster future business opportunities for local communities, as well as to integrate the resource more in our society. We show how algae and seaweed are experienced in diverse settings and dimensions, such as at home, while being a tourist, as part of everyday life, as a special treat, within nature, and as food.}},
author = {{Merkel, Annabell and Säwe, Filippa and Fredriksson, Cecilia}},
issn = {{1502-2250}},
keywords = {{seaweed; algae; online consumer research; food tourism; coastal tourism}},
language = {{eng}},
month = {{01}},
number = {{4}},
pages = {{391--406}},
publisher = {{Taylor & Francis}},
series = {{Scandinavian Journal of Hospitality and Tourism}},
title = {{The seaweed experience: exploring the potential and value of a marine resource}},
url = {{http://dx.doi.org/10.1080/15022250.2021.1879671}},
doi = {{10.1080/15022250.2021.1879671}},
volume = {{21}},
year = {{2021}},
}