This study aims to define the concept of craftsmanship from the perspective of craft chocolate makers and explore how their understanding of craftsmanship is reflected in their organizational practices and the scaling of their businesses. The research is motivated by the desire of craft chocolate makers to expand the niche market for craft chocolate, thereby increasing the share of sustainable and fair-trade cocoa in the industry.However, consumers remain confused by various claims such as ‘bean-to-bar’, ‘single-origin’, ‘single-estate’, and ‘direct-trade’, making it challenging for the niche to clearly present itself.
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Touristification of consumption spaces describes a process in which retail and hospitality businesses adapt to the tourist demand, eroding place attachment among local residents. While this is an important cause of resistance to tourism, little is known about the mechanisms that drive or mediate this process. We address this gap by interviewing entrepreneurs in Amsterdam. We found three distinct areas in close proximity where entrepreneurs responded to increasing tourism in markedly different ways; by crowd-pleasing, niche-playing and gentrifying. The resulting microgeographies of touristification of consumption spaces have not only been overlooked in literature, but also in urban policies. This causes a mismatch between the more generic, city-wide regulation and the highly differentiated effects of tourism on consumption spaces.
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Project focusing on developing a public affairs advice for the corporate business case aiming at development of LNG niche market. The advice is based on research in five areas: (1) an overview of existent regulatory framework with regard to the use of LNG in a small scale market in the EU and selected countries, (2) identification of broadly defined communication issues, (3) suggestions on business development opportunities (strategic partnerships, LNG for vessels, LNG in Baltic Sea area, (4) mapping of stakeholders, (5) suggestions on improvement of business and regulatory environment.