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This chapter examines the financial performance efficiency of the restaurant sector in Croatian counties over the period 2013–2017. Today's tourists are ambitious explorers who travel in order to find and explore new experiences and motives for travelling as long as there are interesting things, activities and offers which correspond to their preferences. Among the many motives that today's tourist decides to travel, gastronomic tourism certainty plays an important role. The observation period began in 2013, since that was the year when Croatia acceded to the European Union and joined all the other prominent European food destinations. In order to evaluate the financial performance efficiency, the methodology of the data envelopment analysis (DEA) was applied separately to the data processing of each year. The results of the Charnes–Cooper–Rhodes model showed that only four counties (Lika-Senj, Zadar, Istria and Dubrovnik-Neretva) achieved continuous efficiency over the whole observed period. In 2013 the results of scale efficiency showed that 10 counties (Krapina-Zagorje, Karlovac, Bjelovar-Bilogora, Lika-Senj, Požega-Slavonia, Zadar, Šibenik-Knin, Split-Dalmatia, Istria and Dubrovnik-Neretva) achieved a score of 1, and in later years there was a decrease. One of the main obstacles of the existing inefficiencies in the entire restaurant sector in Croatian counties is certainly changeable tax legislation and lack of employees in the restaurant sector.

Reflecting on recent questions concerning the meaning and implications of food “re-localization”, in this chapter we utilize the concept of “embeddedness” as an analytical tool to deepen and broaden the investigation of the relationships between food and territory. After pointing to some limitations inherent in the conventional use of the concept of the embeddedness, in the first part of the chapter we suggest a more holistic approach that takes into consideration its implications in the wider political, natural and socio-economic environments in which food networks develop and operate. In the second part of the chapter, we apply this holistic approach to the analysis of three alternative food networks in the South West of England: Cornish clotted cream, Steve Turton meats and West Country Farmhouse Cheddar Cheese. By focusing on the different dimensions of the territorial embeddedness of these networks, we attempt to show that their real distinctiveness comes from their variable ability to reconfigure (“re-localize”) the time-space and the spatial relations around them. Through this actively constructed process of re-localization, we argue, alternative food networks in the South West are signalling the emergence of a new agrarian eco-economy that is vertically (i.e., politically and institutionally) disembedded and horizontally (i.e., spatially and ecologically) embedded. As we discuss in the conclusions, this further complicates the competitive relationships between the alternative and the conventional food sectors, while also providing new insights into the likely sustainability of these networks and their contribution to rural development.

This chapter explores the development of the Professional Cook – Indigenous content program in the province of British Columbia (BC), Canada. Chef Andrew George, Wet'suwet'en professionally trained cook, shares his knowledge and experiences in participating in the planning, program development, and delivery of the culinary training program. The Indigenization of the Professional Cook program was made possible through leadership and collaboration between government; training institutions; Indigenous elders, traditional knowledge keepers and communities; industry and businesses. The chapter interweaves reports from the schools, training institutions, and government; highlights from the programs; Indigenous foodways and recipes; and highlights on how such culinary education and training programs can help provide ways toward food sovereignty.

In the late 1980s, I attended a briefing for the Federal Reserve's Board of Governors prior to a meeting of its Federal Open Market Committee. Although employed by the St. Louis Fed, I was spending a week “behind the scenes,” observing how information was assembled and delivered by staff in Washington. During that briefing, when one of the senior staff mentioned that the most recent unemployment figure had changed by one-tenth of one percent. Manley Johnson, the Fed's Vice Chairman, then asked an obvious question: “What's the standard error of that measurement?” Some junior member of the staff said “point six” or, in other words, that any change in the unemployment rate within six-tenths of one percent would fall within the measurement error of the raw data. After an appropriate amount of chuckling rippled through the room at Governor Johnson's important insight, everyone went back to discussing how the recent 0.1 change in the measured unemployment rate should affect the looming monetary policy decision. And so it goes in the world of empirical macroeconomics and the sausage factory that is policy making at the Fed.

Slovenia lies at the crossroads of the Alpine, Mediterranean and Pannonian regions, and this variety of geographical landscapes is reflected in its diverse and rich culinary heritage. Down the centuries, the diverse culinary heritage developed as part of everyday life and the festive calendar in close correlation to whatever nature provided and to the standard of living.

In 2006 Slovenia adopted the Gastronomic Strategy of Slovenia, which includes a culinary pyramid with 24 gastronomic regions and over 360 distinct dishes with a local character. Posavje with Bizeljsko represents one of the gastronomic regions of Slovenia. The National Gastronomic Strategy lists the following dishes and wines for the Posavje Region: pofaláča, bizeljski ajdov kolač (Bizeljsko buckwheat cake), koruzna prga (corn cake), pleteno srce (plaited-dough heart), bizeljska mlinčevka (Bizeljsko flat cake tart) and white and red wine Bizeljčan. These dishes and wines represent the foundation of the distinct culinary identity of the Posavje and Bizeljsko Region.

The aim of this chapter is to define the culinary heritage of the Posavje Region and identify its special and characteristic taste. A mix of methods including qualitative research, field research, expert groups and workshops was applied to identify dishes, recipes and ingredients in everyday and festive cuisine as well as cuisine related to different jobs and tasks. A gastronomic pyramid of the Posavje Region was developed and culinary workshops were conducted to introduce regional gastronomy to tourism. Challenges identified in the project exposed the need for the establishment of local supply chains, good cooperation among stakeholders in tourism, quality assurance, branding and other issues related to local tourism and gastronomic development.

Purpose – This chapter reviews the authors’ research on group procedural justice and group-serving behavior. It makes the case that fairness and unfairness can both motivate group-serving behavior; the former makes group members feel good about their identity, leading them to “reward” the group, and the latter indicates a group shortcoming, leading members to “repair” the group.

Design/methodology/approach – The chapter describes several studies published elsewhere. Correlational research with employees and students examines the relationship between group procedural fairness and group members’ positive affect, which should translate into group-serving behavior. Experimental research with students investigates whether group procedural unfairness can result in group-serving behavior (measured via self-report and observed helping). Complementary findings from other authors are briefly described and discussed in support of a developed theoretical model of group procedural justice and group-serving behavior.

Findings – Group procedural fairness was more strongly related to arousing positive affect for strongly identified group members. Separately, strongly identified group members engaged in more group-serving behavior when their group had unfair rather than fair procedures.

Research limitations/implications – Possible boundary conditions for the motivating effects of unfairness are discussed (e.g., group permeability, time frame, and anonymity of unfairness). Suggestions for future research are proposed (e.g., examine the effect of justice information on group-serving behavior when group members can also modify group procedures).

Practical implications – Better understanding the effects of group procedural unfairness should influence how organizations and societies promote group-serving behavior.

Originality/value – Research on the motivating effects of both group procedural fairness and unfairness are synthesized into one theoretical model.

This longitudinal case study affords opportunistic infra-cross-cultural and gendered comparisons of foodways within the fourth-world Saami societies across four north-European nation-states and through two generations. The study centers on 44 years of ethnographic research in arctic Norway, among both nomadic reindeer-herding and sedentary Saami together with their nearest neighbors within and without northernmost Norway.

General ethnographic immersion, from five years in duration down to single months or weeks, since early 1972, provides qualitative and quantitative data relevant to gender and food, collected in the two local languages, and supplemented by archeological and historical records as well as literatures from contiguous areas.

Two generations ago, most families, nomadic, or settled, could remember being self-sufficient with respect to food, and to lesser extents to clothing and shelter. Women’s roles in food acquisition and preparation have expanded in recent times. Some families, given choices largely made by wives and mothers, may today have a diet comparable with that in other parts of the West.

This holistic ethnographic research continues indefinitely. Any ethnography is both enabled and limited by its investigator and by local social relations, in this case synergistic and positive.

By the close of the 20th century, Saami researchers joined others in social science, often focusing on their indigenous culture and language. These provide usually corroborating and always fascinating data for outsiders, and many anecdotal narratives illustrating these data.