Regeneration of Local Food by a New Local Food Community: Case Study of Food Hub Project Inc. in Kamiyama, Tokushima Prefecture

Abstract

This study aims to clarify the efforts and local food regeneration process of a new type of community engaged in practical activities related to local food and discuss the key points and organizational characteristics that can promote these practices. A case study of Food Hub Project Inc., established in 2016 in Kamiyama, Tokushima Prefecture, as a new Local Food Community (LFC), identified 12 local food regeneration activities in the LFC. The regeneration process was based on 1) gradual gathering of information on local food through collaborative activities; 2) reframing the value of local food at the planning stage; 3) creating the subject by becoming an actor itself, connecting with new actors, or supporting conventional actors; and 4) ensuring a sales place. The characteristics of this LFC that realized such regenerations were assignment of people with specialized skills to each section, inclusion of local residents, and the diversification of its businesses.