This years summerschool will address how tourism can generate positive change and development in the food tourism sector in local communities, and how involved actors can work together towards new and/or alternative strategies and business models to sustain livable local communities and resilient food systems. It will dive into how the local intangibles and the terroir can be used in value creation. Such type of tourism allows visitors to get a "taste of the place," which helps understand and appreciate the local culture and heritage through food and drink as well as the food environment. Such kind of food and place-based destination development can be a powerful source and driver of innovation, and thus at the same time be vital contributor to the local economy. However, such development must include a balance between the character and prerequisites of the destination, and the impact and number of visitors. Excessive pressure from high numbers of tourists can cause detrimental impacts on the local environments, cultural identities and local communities with challenges like excessive energy consumption, waste generation and pressure on local services and communities. The positive effects of circular solutions for the tourism when it comes to promoting sustainability is rarely highlighted.

In this years edition of the Summer School Food, Place & Innovation – the 7th of its kind the focus will be on the role of role of food & gastronomy in sustainable foodsystems development.

We will look at what contribution travellers and tourists can make to the local food economy. We will look at destinations as food places and take a closer look at to what extent food and place can be part of the sustainable experience creation. The summer school takes place at the undisputed food island of Denmark - the Isle of Bornholm and brings together the range of didactical approaches, key note lectures, group work, site visits, panel debates as well as social cooking and dining. Our base camp is the House of Food Culture – Melstedgaard on the northern shore off the island.

Knowledge:

•Know and understand theories and methodological approaches for Place-based food studies.
•Acquire a fundamental understanding of how food, place, and innovation intersect.
•Gain insight into how regional and cultural factors impact food production, consumption behaviors, and the development of innovative practices.
•Acquire knowledge on various component of place-based food innovation for instance: Place-sense making, Local Food concept, Terroir concept, and Embeddedness (economic sociology) concept.
•Know and understand how local and regional Food Policy and Urban Food Strategies guide the shaping of local food system.
•Understand the role of food & gastronomy in sustainable food systems transformation

Skills:

•Should be able to plan, work out and perform a portfolio with a proposal for a food, place and innovation and its place based experience in relation to a chosen problem and framework.
•Ability to develop basic analytical skills to evaluate the impact of food systems, fostering the ability to identify challenges and opportunities for innovation.
•Ability to cultivate creative problem-solving skills to propose innovative solutions to challenges faced by food systems.

Competences:

•Individuals should have the capacity to reflect upon and evaluate current food settings and sustainable food encounters. By utilizing this knowledge, individuals can extrapolate and anticipate future requirements and possibilities in relation to food innovation.
•Can manage complex innovation processes to suggest and implement food system-level changes focusing local resources.
•Demonstrate the ability to integrate knowledge from multiple disciplines within place-based food system.
•Engage in collaborative tasks or projects to foster teamwork and collaboration, recognizing the importance of diverse perspectives in addressing complex issues related to food and innovation.

Gabrielle Morini, University of Gastronomic Sciences
Bent Egberg Mikkelsen, University of Copenhagen
Josefine Östrup Back, Lund University
Claus Beier,  University of Copenhagen
Michael Johansson, Lund University

Participation fee
All participants are charged for a participation fee: The participation fee covers all meals and transfers on the island of Bornholm and additional cost regarding accommodation at the island of Bornholm:

Participation fee: meals, transfers, accommodation single room: 2950 DKK,

Participation fee: meals, transfers, accommodation double room: 4950 DKK,

***

How to apply:
PhD students enrolled at University of Copenhagen (UCPH) 

1) Please provide us with "stedkode" and "alias" when you register by choosing "Apply" at the upper right corner of the course description, so that UCPH Accounting Department can make an internal transfer regarding payment of the Participation fee.

2) Send a mail to course responsible Bent Egberg Mikkelsen, E-mail address: bemi@ign.ku.dk stating your motivation for attending the course including
> a short introduction to yourself (educational background, work, competencies)
> your 3 most important expectations for the course (what you expect to learn)
> a case or example that inspires you when it comes to Food, Place and Innovation (project title/program, theme, link to webpage)
>your choice of accommodation: single room 2950 DKK or double room 4950 DKK. 

If you have been accepted for the course we will verify your enrollment via mail. 

PhD students enrolled at other universities than UCPH 

1) Choose “Apply” in the upper right corner of the course description. 

2) Send a mail to course responsible Bent Egberg Mikkelsen,  E-mail address: bemi@ign.ku.dk stating your motivation for attending the course including:
> a short introduction to yourself (educational background, work, competencies)
> your 3 most important expectations for the course (what you expect to learn)
> a case or example that inspires you when it comes to Food, Place and Innovation (project title/program, theme, link to webpage)
>Your choice of accommodation: single room 2950 DKK or double room 4950 DKK.

If you have been accepted for the course, we will send you a mail with a link to payment of the participant fee. NB: Payment via creditcard or Mobilepay only. After you have made your payment of the participation fee, we will verify your enrollment via mail. 

****

NB. Applicants outside UCPH applying for PhD courses for the first time: press “login for others” in upper right corner of website. Then choose “forgot password” and enter your mail. A password will be sent to your mail which enables you to make a login and enroll at the course.