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European Planning Studies Volume 25, 2017 - Issue 7: Special Theme Issue: Nordic Food Transitions
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Guest Editorial

Emerging Nordic food approaches

Jesper MannicheCentre for Regional and Tourism Research, Bornholm, Denmark
&
Bjørnar SætherDepartment of Sociology and Human Geography, University of Oslo, Oslo, NorwayCorrespondence[email protected]
Pages 1101-1110 | Published online: 16 May 2017

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Kajsa Hult, Henrik Scander & Ute Walter. (2023) Contemporary dining room professionals: towards a “hip” style of hospitality identity. Research in Hospitality Management 13:1, pages 11-21.
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Hugues Jeannerat & Olivier Crevoisier. (2022) From competitiveness to territorial value: transformative territorial innovation policies and anchoring milieus. European Planning Studies 30:11, pages 2157-2177.
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Ute Walter, Dieter K. Müller & Annica Långvall. (2022) The spatial distribution of gourmet restaurants. Scandinavian Journal of Hospitality and Tourism 22:4-5, pages 285-302.
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Articles from other publishers (3)

Ramona Teuber & Jørgen Dejgård Jensen. (2021) Producers' and processors' perceptions of locality and its interaction with the concept of organic farming – empirical evidence from Denmark. British Food Journal 123:12, pages 4049-4068.
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Yuna Chiffoleau & Tara Dourian. (2020) Sustainable Food Supply Chains: Is Shortening the Answer? A Literature Review for a Research and Innovation Agenda. Sustainability 12:23, pages 9831.
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Tino Bech-Larsen, Trine Mørk & Lise Bundgaard. 2018. Nutritional and Health Aspects of Food in Nordic Countries. Nutritional and Health Aspects of Food in Nordic Countries 245 255 .

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