Consuming nostalgia? – The appreciation of authenticity in local food production

Minna Maarit Autio, Rebecca Collins, Stefan Wahlen, Marika Anttila

Research output: Contribution to journalArticleScientificpeer-review


Many consumers consider local food a more sustainable choice than conventional food because of the shorter transport distances involved as well as the support provided to local economies. In addition, consumers value the perceived safety benefits, ethical associations and improved taste of local food. In this study, we focus on the cultural meanings of locally produced food among Finnish consumers. Based on interviews with 22 consumers, our analysis suggests that, besides consumers valuing sustainable, healthy and tasty locally produced food, they perceived self-produced, self-processed items, including those they have gathered, hunted and fished themselves, as the most authentic local food. Furthermore, local food is associated with craftsmanship and artisan production. We also found that interviewees tended to historicize their relationship to food through local production. Thus, consumers seem to be in search of ‘real’ or ‘true’ food that is embedded in their personal and shared social histories.
Original languageEnglish
JournalInternational Journal of Consumer Studies
Issue number5
Pages (from-to)564–568
Number of pages5
Publication statusPublished - 2013
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science
  • 512 Business and Management

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