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From Bread We Build Community: Entrepreneurial Leadership and the Co-creation of Local Food Businesses and Systems

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  • Mars, Matthew

Abstract

This case study of a self-described community supported baker (CSB) in Southern Arizona explores entrepreneurial leadership as a model for promoting consumer co-creation of both local food businesses and food systems. The analytical focus of the case is the entrepreneurial strategy of the CSB to embed his customers in the creation of both his community supported business and the development of a more robust Southern Arizona local food system (LFS). Specifically, the CSB's business model positions customers not only as the purchasers of his product, but also as marketers of his breads, promoters of local grains, and champions of the Southern Arizona food movement. Data was collected through a series of individual interviews with the baker and other relevant informants, as well as through multiple instances of participant observation. The case illustrates the capacity of entrepreneurial leadership to serve as a model that promotes consumer co-creation of local food businesses and more cohesive and extensive LFSs.

Suggested Citation

  • Mars, Matthew, 2015. "From Bread We Build Community: Entrepreneurial Leadership and the Co-creation of Local Food Businesses and Systems," Journal of Agriculture, Food Systems, and Community Development, Center for Transformative Action, Cornell University, vol. 5(3).
    • Handle: RePEc:ags:joafsc:359691
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    File URL: https://ageconsearch.umn.edu/record/359691/files/331.pdf
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    References listed on IDEAS

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    1. McFadden, Dawn Thilmany & Marshall, Maria I., 2014. "Local Food Systems and Interactions with Entrepreneurship - Editor's Introduction," Journal of Food Distribution Research, Food Distribution Research Society, vol. 45(3), pages 1-3, November.
    2. Vargo, Stephen L. & Maglio, Paul P. & Akaka, Melissa Archpru, 2008. "On value and value co-creation: A service systems and service logic perspective," European Management Journal, Elsevier, vol. 26(3), pages 145-152, June.
    3. Gupta, Vipin & MacMillan, Ian C. & Surie, Gita, 2004. "Entrepreneurial leadership: developing and measuring a cross-cultural construct," Journal of Business Venturing, Elsevier, vol. 19(2), pages 241-260, March.
    4. Sullins, Martha, 2014. "Zia Taqueria: Building a Local Supply Chain in Southwestern Colorado," Journal of Food Distribution Research, Food Distribution Research Society, vol. 45(3), pages 1-13, November.
    5. Amy Guptill & Jennifer Wilkins, 2002. "Buying into the food system: Trends in food retailing in the US and implications for local foods," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 19(1), pages 39-51, March.
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