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Local Food Production Based on Culinary Heritage—A Way to Local Sustainability

Author

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  • Luiza Ossowska

    (Department of Economics, Koszalin University of Technology, 75-343 Koszalin, Poland)

  • Dorota Janiszewska

    (Department of Economics, Koszalin University of Technology, 75-343 Koszalin, Poland)

  • Grzegorz Kwiatkowski

    (Department of Economics, Koszalin University of Technology, 75-343 Koszalin, Poland)

  • Ove Oklevik

    (HVL Business School, Faculty of Technology, Environmental and Social Sciences, Western Norway University of Applied Sciences, Røyrgata 6, 6856 Sogndal, Norway
    Department of Marketing, Management and Finance Institute, WSB Merito University in Gdansk, Al. Grunwaldzka 238A, 80-266 Gdansk, Poland)

Abstract

This research assess the role of traditional food producers’ activities in fostering local sustainability in Poland. The study was carried out at the turn of 2021 and 2022, involving a sample of 70 traditional food producers. It utilized semi-structured interviews, which included two categories of questions: the characteristics of traditional food producers and the significance of their operational goals. Given the unique nature of traditional food in Poland, producers can be categorized into three groups, based on their connection to tradition: local, regional, and national. Differences among these groups were analyzed using a series of t -tests. The findings indicate that in the hierarchy of goals for traditional food producers, socio-cultural objectives take precedence, followed by business goals, while goals related to food safety, quality, and environmental responsibility rank as the least important, with significant differences noted. Producers associated with local traditions, predominantly consisting of family businesses, show the least interest in achieving food safety, quality, and environmental responsibility objectives. While traditional food producers in Poland are adopting pro-ecological practices, these are primarily driven by business considerations and market demands.

Suggested Citation

  • Luiza Ossowska & Dorota Janiszewska & Grzegorz Kwiatkowski & Ove Oklevik, 2024. "Local Food Production Based on Culinary Heritage—A Way to Local Sustainability," Sustainability, MDPI, vol. 16(24), pages 1-18, December.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:24:p:11310-:d:1550967
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    References listed on IDEAS

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    1. Dauro Mattia Zocchi & Michele Filippo Fontefrancesco & Paolo Corvo & Andrea Pieroni, 2021. "Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems," Sustainability, MDPI, vol. 13(17), pages 1-21, August.
    2. Albert Danso & Samuel Adomako & Joseph Amankwah‐Amoah & Samuel Owusu‐Agyei & Renata Konadu, 2019. "Environmental sustainability orientation, competitive strategy and financial performance," Business Strategy and the Environment, Wiley Blackwell, vol. 28(5), pages 885-895, July.
    3. Angela Tregear, 2005. "Lifestyle, growth, or community involvement? The balance of goals of UK artisan food producers," Entrepreneurship & Regional Development, Taylor & Francis Journals, vol. 17(1), pages 1-15, January.
    4. Samuel Adomako & Joseph Amankwah‐Amoah & Albert Danso & Renata Konadu & Samuel Owusu‐Agyei, 2019. "Environmental sustainability orientation and performance of family and nonfamily firms," Business Strategy and the Environment, Wiley Blackwell, vol. 28(6), pages 1250-1259, September.
    5. Luiza Ossowska & Dorota Janiszewska & Grzegorz Kwiatkowski & Dariusz Kloskowski & Ove Oklevik, 2024. "Traditional Food Vendor-Producer Innovation Capabilities," Sustainability, MDPI, vol. 16(7), pages 1-17, March.
    6. Bae-Young Choi & Su Jin Yang, 2024. "Sustainability of Food Heritage in Birthday Rituals," Sustainability, MDPI, vol. 16(17), pages 1-21, September.
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