Facilitating rural communities to create enterprise opportunities using a participatory process developed by SKIN - Short Food Supply Chain Knowledge and Innovation Network

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Title: Facilitating rural communities to create enterprise opportunities using a participatory process developed by SKIN - Short Food Supply Chain Knowledge and Innovation Network
Authors: Forde, Aoife
Permanent link: http://hdl.handle.net/10197/12835
Date: 2020
Online since: 2022-05-05T12:06:30Z
Abstract: This study examines a rural community’s engagement with practice-ready knowledge gathered by the SKIN (Short Food Supply Chain Knowledge and Innovation Network) Horizon 2020 project. The facilitation of the community at the heart of this study in creating a range of enterprise opportunities that reflect the history, heritage, culture and traditions of the area is clearly detailed. Participatory Action Research was used to implement a ‘bottom-up’ approach ensuring that the community participants were at the core of this project and were key decision-makers throughout the process. The use of tools from the SKIN multi-actor ‘toolbox’ along with the implementation of a range of methods and techniques including interactive innovation techniques are documented throughout. The researcher who acted as both facilitator and researcher also incorporates her reflections of the process into the study.
Type of material: Master Thesis
Publisher: University College Dublin. School of Agriculture and Food Science
Qualification Name: M.Sc.(Agr).
Copyright (published version): 2020 the Author
Keywords: Short food supply chain knowledge and innovation network (SKIN)Participatory action research
Language: en
Status of Item: Peer reviewed
This item is made available under a Creative Commons License: https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
Appears in Collections:Agriculture and Food Science Theses

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