Work Package 2: Identification of best practices in the collective commercial valorisation of Alpine Food Intangible Cultural Heritage
WP responsible partner: Kedge Business School
Best practices in commercial valorization of Intangible Cultural Heritage Alpine Food, which appropriately promoted can become an intangible asset based on experiential/symbolic elements that differentiates products and services in the eyes of tourists and other consumers will be identified. By linking heritage with consumer culture, and marketing to external markets with internal participative processes, this WP aims to provide actionable knowledge on sustainable development (km0, food waste reduction).
- Desk Analysis to map current Intangible Cultural Heritage Alpine Food commercial valorisation practices and design subsequent field studies
- Field studies of relevant cases of success
- Digital ethnography of market responses and consumer meanings
- Comparative analysis and development of educational, policy & managerial guidelines
Findings from desk research, in-depth studies and digital ethnography will be critically assessed and compared to those emerging from WP 1 (key elements of the Alpine Food Intangible Cultural Heritage as understood by local actors in the Alpine Space). This will permit to identify best practices in internal mobilization processes and collective marketing initiatives to turn Alpine Food Intangible Cultural Heritage into market offerings appreciated and perceived as authentic by tourists and other consumers and local actors’ competence gaps.