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Local Entrepreneurship in the Context of Food Production: A Review

Author

Listed:
  • Izabela Kwil

    (Department of Labor and Capital, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland)

  • Katarzyna Piwowar-Sulej

    (Department of Labor and Capital, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland)

  • Małgorzata Krzywonos

    (Department of Bioprocess Engineering, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland)

Abstract

Local food production is meaningful not only for a single producer but also for the consumer, and finally for the entire region. Therefore, it would be beneficial to take up the issue of local entrepreneurship in the context of food production. The aim of the study was to analyze important terms, research topics, and research results related to the issue of local entrepreneurship in the context of food production. Literature review revealed definitional discrepancies related to the subject of the study. Thus, the need to create an unambiguous definition of local food and local entrepreneurship was emphasized. Own definitions of these issues were provided. Most of the available publications are devoted to local food produced in selected countries. In the analyzed research papers, the problem of local food is most often correlated with marketing or health-promoting properties of local food. A research gap was identified: suggestions were made in regards to the research problems worth bringing up in empirical research in the interest of activating local entrepreneurship.

Suggested Citation

  • Izabela Kwil & Katarzyna Piwowar-Sulej & Małgorzata Krzywonos, 2020. "Local Entrepreneurship in the Context of Food Production: A Review," Sustainability, MDPI, vol. 12(1), pages 1-21, January.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:1:p:424-:d:305606
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    References listed on IDEAS

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    3. Gniewko Niedbała & Anna Jęczmyk & Ryszard Steppa & Jarosław Uglis, 2020. "Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study," Sustainability, MDPI, vol. 12(13), pages 1-17, July.
    4. Dominik Bertram & Tobias Chilla & Carola Wilhelm, 2021. "Short Value Chains in Food Production: The Role of Spatial Proximity for Economic and Land Use Dynamics," Land, MDPI, vol. 10(9), pages 1-21, September.
    5. Faith Samkange & Haywantee Ramkissoon & Juliet Chipumuro & Henry Wanyama & Gaurav Chawla, 2021. "Innovative and Sustainable Food Production and Food Consumption Entrepreneurship: A Conceptual Recipe for Delivering Development Success in South Africa," Sustainability, MDPI, vol. 13(19), pages 1-20, October.
    6. Jana Jaďuďová & Milada Šťastná & Iveta Marková & Emília Hroncová, 2023. "Regional Labelling as a Tool for Supporting Rural Development: A Slovak Case Study," Agriculture, MDPI, vol. 13(5), pages 1-14, May.
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    8. Erin Percival Carter & Stephanie Welcomer, 2021. "Designing and Distinguishing Meaningful Artisan Food Experiences," Sustainability, MDPI, vol. 13(15), pages 1-13, July.

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