Community and Cultural Entrepreneurship and Value Co-Creation in the Local Food Marketscape

Research output: Contribution to journalArticlepeer-review

2 Scopus citations


Local food entrepreneurs are confronted with unique challenges when it comes to sustaining their firms and scaling their pro-community impact within geographically confined marketspaces. Yet, the strategies for overcoming these challenges remain under-studied within the community development and local food literatures. The current study addresses this scholarly gap through a qualitative case study of a southern Arizona artisan baker who follows a community-supported business model that strategically engages customers as value co-creators and stewards of a sustainable and scalable local consumption space. The study is conceptually framed by a set of principles that span community entrepreneurship, cultural entrepreneurship, and value co-creation. Data include semi-structured interviews with the baker and a sample of customers (n = 31), 20+ h of direct observations, and 3419 posts made within the bakery’s social media environment. The findings inform the theoretical development of a novel local food value co-creation model.

Original languageEnglish (US)
Article number16744
JournalSustainability (Switzerland)
Issue number24
StatePublished - Dec 2022


  • community entrepreneurship
  • cultural entrepreneurship
  • local consumption space
  • local food entrepreneurship
  • value co-creation

ASJC Scopus subject areas

  • Computer Science (miscellaneous)
  • Geography, Planning and Development
  • Renewable Energy, Sustainability and the Environment
  • Building and Construction
  • Environmental Science (miscellaneous)
  • Energy Engineering and Power Technology
  • Hardware and Architecture
  • Computer Networks and Communications
  • Management, Monitoring, Policy and Law


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