Queen Margaret University logo
    • Login
    View Item 
    •   QMU Repositories
    • eResearch
    • School of Arts, Social Sciences and Management
    • Business, Enterprise & Management
    • View Item
    •   QMU Repositories
    • eResearch
    • School of Arts, Social Sciences and Management
    • Business, Enterprise & Management
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Artisan food production, small family business and the Scottish food paradox

    View/Open
    Accepted Version (282.3Kb)
    Date
    2019-05-13
    Author
    Quinn, Bernie
    Seaman, Claire
    Metadata
    Show full item record
    Citation
    Quinn, B. and Seaman, C. (2019) Artisan food production, small family business and the Scottish food paradox. Nutrition & Food Science, 49(3), pp. 455-463.
    Abstract
    Purpose This paper draws together three strands of work currently being carried out at Queen Margaret University in Edinburgh to take an overview of food in Scotland and on-going local interventions. The provision of ‘artisan’ food, defined here as food that forms part of the established tradition of its local area, usually produced on a relatively small scale, has become prominent in Scotland in recent years and is seen by many as part of a developing food culture that begins to address the Scottish Food Paradox. Design/Methodology/Approach A review of current research that considers artisanal food production and work that researches small and family enterprises was undertaken Findings Small business support within the UK and indeed tailored support for businesses owned and managed by families is in a developmental phase at present. While there are numerous sources from which businesses can seek support, there are also acknowledged challenges for businesses in identifying the most appropriate sources of support and the opportunity cost of engaging with business support agencies remains a serious concern for many. Further, much business support prioritizes high growth businesses effectively de-prioritizing artisanal food producers. Research Limitations/Implications The development and promotion of appropriate business support systems tailored to artisanal food production is an area that would merit further development Originality/Value The value of this piece lies in its blending of two distinct areas of work, considering both the challenges faced by artisanal food producers and recent research in family and smaller enterprises.
    URI
    https://eresearch.qmu.ac.uk/handle/20.500.12289/9078
    Official URL
    http://dx.doi.org/10.1108/NFS-04-2018-0104
    Collections
    • Business, Enterprise & Management

    Queen Margaret University: Research Repositories
    Accessibility Statement | Repository Policies | Contact Us | Send Feedback | HTML Sitemap

     

    Browse

    All QMU RepositoriesCommunities & CollectionsBy YearBy PersonBy TitleBy QMU AuthorBy Research CentreThis CollectionBy YearBy PersonBy TitleBy QMU AuthorBy Research Centre

    My Account

    LoginRegister

    Queen Margaret University: Research Repositories
    Accessibility Statement | Repository Policies | Contact Us | Send Feedback | HTML Sitemap