Gunnar Vittersø
Biographic Data
| ID | 247596 |
|---|---|
| NAME | Gunnar Vittersø |
| GIVEN NAMES | Gunnar |
| FAMILY NAME | Vittersø |
| SIGNATURE | VITTERSØ G |
| AFFILIATIONS | OsloMet – Oslo Metropolitan University |
| ORCID | 0000-0002-5024-8480 |
| VERIFIED | Yes |
| TOTAL WORKS | 12 |
| TOTAL CITATIONS | 24 |
| WORKS AS AUTHOR | 12 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2005 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 3 |
The economic, environmental and social performance of European certified food
Local Food Initiatives and Fashion Change
As a movement, local food is well developed and its principles and practices widely appreciated. By contrast, the concepts and activity of fashion localism are far less understood. This essay looks to transfer local food experiences to the fashion context by reviewing a number of food-related initiatives and deliberating about ways in which the insights they contain may lead to smaller scale and more diverse fashion practices. The article starts …
Studying Sustainable Change
The Attitude-Behaviour-Choice (ABC) paradigm emphasizing the importance of individuals’ freedom of choice represents a dominant way of understanding the world and how the world is created that is routinely practised within all parts of society, including in social research on environmental change. In effect, alternative views that presumably have a greater potential to change society in a more sustainable direction are being suppressed. To move s…
From tourist product to ordinary food
Local food products, either new, 'traditional', or based on a specific conception of food heritage, play an important role in the development of the rural tourism sector in Norway. Building on different concrete Norwegian case studies, this article seeks to better understand the role tourism plays in the creation, or revival, of cultural identity based on local food products and food heritage. The paper uses the concept of the 'tourist gaze' in o…
Patrimoines alimentaires
The dynamics of alternative food consumption
Can consumers contribute to a more sustainable world? In this article we describe alternative consumption in Norway, exemplified by organic food, and discuss the role of consumers in promoting change. The paper is based on studies undertaken at the Norwegian National Institute for Consumer Research (SIFO) during the last 15 years. The analysis starts by considering the origin of the organic movement in Norway and follows its development, showing …
Can consumers save the world
Postface
Les articles de ce numéro spécial d’AOFood nous ont proposé différentes perspectives de « produits locaux » en mettant non seulement en valeur les perceptions du consommateur, mais encore celles des acteurs de l’autre côté de la chaîne alimentaire, comme les producteurs, les transformateurs ou les distributeurs. Certains articles ont aussi traité des conditions économiques et politiques impliquées dans la promotion des produits locaux. Le terme «…
Local Foods
Postface
The articles in this special issue of AOF have given us many different perspectives on the phenomenon Local Food. Some of the articles are focused on the consumers and their perceptions of local food, while others are more concerned with the actors in the other end of the food chain, like farmers, food processors and retailers. The political and economical conditions attached to the issue of local food have also been discussed in some of the arti…
From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway
Cet article présente différentes visions du Tjukkmjølk, un produit épais lacté traditionnel de la région de Røros, lancé il y a une dizaine d'années sous le label 'Alimentation de la montagne'. L'objectif de cet article est de mieux comprendre comment un produit local peut devenir produit de terroir, en déterminant les valeurs culturelles qui se trouvent derrière le produit en question dans le territoire donné. Après avoir observé l'évolution du …
Local, organic food initiatives and their potentials for transforming the conventional food system
L'objectif de cet article est de discuter l'importance des initiatives locales dans la distribution de produits biologiques. Le sujet est abordé d'une part en fonction de la relation entre ce type d'initiatives et le système agroalimentaire conventionnel et d'autre part en fonction de la possibilité du développement d'un système agroalimentaire plus durable. Basé sur trois études scandinaves, concernant des produits biologiques en Norvège et au D…
The dynamics of alternative food consumption
Can consumers contribute to a more sustainable world? In this article we describe alternative consumption in Norway, exemplified by organic food, and discuss the role of consumers in promoting change. The paper is based on studies undertaken at the Norwegian National Institute for Consumer Research (SIFO) during the last 15 years. The analysis starts by considering the origin of the organic movement in Norway and follows its development, showing …
Local, organic food initiatives and their potentials for transforming the conventional food system
L'objectif de cet article est de discuter l'importance des initiatives locales dans la distribution de produits biologiques. Le sujet est abordé d'une part en fonction de la relation entre ce type d'initiatives et le système agroalimentaire conventionnel et d'autre part en fonction de la possibilité du développement d'un système agroalimentaire plus durable. Basé sur trois études scandinaves, concernant des produits biologiques en Norvège et au D…
From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway
Cet article présente différentes visions du Tjukkmjølk, un produit épais lacté traditionnel de la région de Røros, lancé il y a une dizaine d'années sous le label 'Alimentation de la montagne'. L'objectif de cet article est de mieux comprendre comment un produit local peut devenir produit de terroir, en déterminant les valeurs culturelles qui se trouvent derrière le produit en question dans le territoire donné. Après avoir observé l'évolution du …
Local Foods
The economic, environmental and social performance of European certified food
From tourist product to ordinary food
Local food products, either new, 'traditional', or based on a specific conception of food heritage, play an important role in the development of the rural tourism sector in Norway. Building on different concrete Norwegian case studies, this article seeks to better understand the role tourism plays in the creation, or revival, of cultural identity based on local food products and food heritage. The paper uses the concept of the 'tourist gaze' in o…
Postface
The articles in this special issue of AOF have given us many different perspectives on the phenomenon Local Food. Some of the articles are focused on the consumers and their perceptions of local food, while others are more concerned with the actors in the other end of the food chain, like farmers, food processors and retailers. The political and economical conditions attached to the issue of local food have also been discussed in some of the arti…
Postface
Les articles de ce numéro spécial d’AOFood nous ont proposé différentes perspectives de « produits locaux » en mettant non seulement en valeur les perceptions du consommateur, mais encore celles des acteurs de l’autre côté de la chaîne alimentaire, comme les producteurs, les transformateurs ou les distributeurs. Certains articles ont aussi traité des conditions économiques et politiques impliquées dans la promotion des produits locaux. Le terme «…
Local Foods
Postface
The articles in this special issue of AOF have given us many different perspectives on the phenomenon Local Food. Some of the articles are focused on the consumers and their perceptions of local food, while others are more concerned with the actors in the other end of the food chain, like farmers, food processors and retailers. The political and economical conditions attached to the issue of local food have also been discussed in some of the arti…
From local food to terroir product ? - Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway
Cet article présente différentes visions du Tjukkmjølk, un produit épais lacté traditionnel de la région de Røros, lancé il y a une dizaine d'années sous le label 'Alimentation de la montagne'. L'objectif de cet article est de mieux comprendre comment un produit local peut devenir produit de terroir, en déterminant les valeurs culturelles qui se trouvent derrière le produit en question dans le territoire donné. Après avoir observé l'évolution du …
Local, organic food initiatives and their potentials for transforming the conventional food system
L'objectif de cet article est de discuter l'importance des initiatives locales dans la distribution de produits biologiques. Le sujet est abordé d'une part en fonction de la relation entre ce type d'initiatives et le système agroalimentaire conventionnel et d'autre part en fonction de la possibilité du développement d'un système agroalimentaire plus durable. Basé sur trois études scandinaves, concernant des produits biologiques en Norvège et au D…
The dynamics of alternative food consumption
Can consumers contribute to a more sustainable world? In this article we describe alternative consumption in Norway, exemplified by organic food, and discuss the role of consumers in promoting change. The paper is based on studies undertaken at the Norwegian National Institute for Consumer Research (SIFO) during the last 15 years. The analysis starts by considering the origin of the organic movement in Norway and follows its development, showing …
Can consumers save the world
From tourist product to ordinary food
Local food products, either new, 'traditional', or based on a specific conception of food heritage, play an important role in the development of the rural tourism sector in Norway. Building on different concrete Norwegian case studies, this article seeks to better understand the role tourism plays in the creation, or revival, of cultural identity based on local food products and food heritage. The paper uses the concept of the 'tourist gaze' in o…
Patrimoines alimentaires
Studying Sustainable Change
The Attitude-Behaviour-Choice (ABC) paradigm emphasizing the importance of individuals’ freedom of choice represents a dominant way of understanding the world and how the world is created that is routinely practised within all parts of society, including in social research on environmental change. In effect, alternative views that presumably have a greater potential to change society in a more sustainable direction are being suppressed. To move s…
Local Food Initiatives and Fashion Change
As a movement, local food is well developed and its principles and practices widely appreciated. By contrast, the concepts and activity of fashion localism are far less understood. This essay looks to transfer local food experiences to the fashion context by reviewing a number of food-related initiatives and deliberating about ways in which the insights they contain may lead to smaller scale and more diverse fashion practices. The article starts …
The economic, environmental and social performance of European certified food
Business (6 works) · Chemistry (6 works) · Food Science (6 works) · Culinary Culture and Tourism (5 works) · Organic Food and Agriculture (5 works) · Political science (4 works) · Sociology (4 works) · Ecology (3 works) · French Urban and Social Studies (3 works) · Marketing (3 works)