Culinary relationships in Tromsø, Norway: An exploratory food tourism study from the supply-side perspective

Abstract

This master thesis research aimed to explore the relationship between local food producers and restaurants in Tromsø, Norway, and how this might impact the final food offering arriving at the tourist restaurant's table. The research is supported by a supply chain conceptual context, followed by a theoretical framework that includes relationship marketing theory and commitment and trust theory. The data collection came from semi-structured interviews and ethnography. Narrative and thematic analysis followed and resulted in three themes: 1) The role in the tourism industry, 2) Local food and local food networks, and 3) the variables encountered in the relationship between these actors. In the third theme, variables were categorized to assess the findings, these were common values, communication, commitment and trust, and the last category included cooperation, competition, word of mouth, and it was also left open for any other variable that could arise. This research study found that communication is the variable affecting the most to the final food and dish but it could turn positive or negative. Awareness of the industry, common values, commitment and trust, affects positively the interactions in the relationship, thus having positive influences on the final dish. Perceptions of local food impact the final dish offering but it can be positive or negative. Lastly, of the other variables encountered, cooperation stands out as having the biggest positive impact on the final dish when actors work together.