ABSTRACT
This chapter analyses value creation in sustainable food systems and especially the impact of tourism on such systems. It includes producers, restaurant owners and restaurant customers in south-eastern Sweden, in the provinces of Smland and land. The combination of food production and tourism experiences create special possibilities for rural areas for developing food tourism. However, in addition to organic production, KRAV's vision is that food production should also be economically and socially sustainable. The production of food is a major contributor of greenhouse gas (GHG) emissions. Both the public sector and non-governmental organisations, such as Lansstyrelsen and LRF, are also important players in the networks, acting as cohesive factors and resource bases for innovation and development. However, in order to make these systems prosperous and sustainable in the long run, it seems necessary to develop the home market.
