Bornholm Community of Practice Explores Food Experience Tourism

Stakeholder meeting deepens collaboration on circular gastronomy

The Lund University research team advanced the Bornholm Community of Practice with a stakeholder meeting at the House of Food Culture in Gudhjem, home to the Association Gourmet Bornholm. Led by researchers Josefine Östrup Backe and Michael Johansson, the session brought together local food producers and tourism operators to explore circular practices within the island’s gastronomy sector.

Bornholm’s tourism economy relies heavily on food experiences, with local authorities prioritizing food culture as a cornerstone of visitor attraction. The Community of Practice is investigating how digital technologies can track and optimize the entire food value chain, from local production and transportation to preparation, while reducing food waste and environmental impact.

This collaborative network represents one of five multi-stakeholder Communities of Practice across VERNE pilot destinations, each tailored to regional contexts. The Bornholm CoP leverages the island’s established reputation as the “food island of the Baltic” and its active network of farmers’ markets, farm shops, and service providers committed to promoting sustainable gastronomy tourism.

The ongoing sessions aim to integrate circular economy principles throughout Bornholm’s food tourism ecosystem, balancing economic vitality with environmental responsibility.

Lund University website: https://www.lunduniversity.lu.se