ABSTRACT
This chapter examines the differences, and then focuses on one particular kind of successful event the food event as a permanent institution. It also examines the full meaning of event sustainability and the special case of permanence, as applied to food and wine events that become institutions in their communities. This requires inputs from a number of theoretical constructs including stakeholder and institutional theory, population and organizational ecology, place identity and attachment. As well, we connect sustainability and permanence to strategic thinking about portfolios of events because in this context there are entirely new and larger issues. Later, implications are drawn for strategy, marketing and event design. Being a sustainable event requires attention to a number of dimensions, including the environment, economy, demand, organization, community impacts, and competent management. But even the best managers with long-term strategies to succeed cannot guarantee permanence, particularly because of the influences of competition and scarce resources.
