Analysis of Tasting Arizona Case Study †Free Samples to Students

Question: Discuss about the Analysis of Tasting Arizona Case Study. Answer: Introduction The report will be based on the analysis of case study related to Tasting Arizona which is a consortium related to tourism, indigenous, education, farming, non-government, festival, community and the food organizations which aim towards providing local flavour to the customers in the Arizona area. The belief of the organization is related to the desire of the consumers for local flavour and Tasting Arizona has identified the food products which represent the feel and taste of Arizona (Altieri 2018). The innovative approach of the organization related to the importance given to the local food products and the traditional activities related to farming. The various activities that are undertaken by Tasting Arizona for the revival of the local food related items of the area and providing them to the consumers. The extend of the revival of the local food products can enable the organization to provide local flavours to visitors and further preserving the local practices related to farming . Arizona is an US state in south-western region of the country. This is also a major part of the Mountain and the Western states. This city is considered to be the sixth largest city and the it holds the 14th position in terms of population among the 50 US states. The tourism department of the city has taken many steps related to sustainability in the heritage, culture and the environment of the region along with the promotion of economic growth (Davies, Fahy and Rau 2014). The tourism office of Arizona has partnered with the National Geographic so that the state-wide destinations and the organizations which promote the unique culture of Arizona can be designated as Arizona Origins. Sustainable Arizona is the process related to the collaboration of the communities, social groups and the businesses which aims at engaging the leaders in the economic development and further achieving sustainable development. The case study is mainly based on the steps that are taken by Tasting Arizona to provide the local products of the city to the consumers. The other benefits related to the steps taken by Tasting Arizona include, the ways of preserving the traditional practices related to farming, conserving the areas for the wildlife, keeping the food pure, educating the youth and maintaining the agricultural diversity (Epstein and Buhovac 2014). The workshops organized by the Centre for Sustainable Environments or CSE is related to the formation of Tasting Arizona. CSE is sustainability group which focusses mainly on the reduction of the impacts food production, processing and transport on the biodiversity and environment. The organization undertakes research related to the adoption of the sustainable practices for the production of food. Initiatives taken by the organization related to sustainable hospitality Social initiatives - The initiatives that have been taken by Tasting Arizona are related to the production of food products with the help of traditional methods of farming. They believe that the traditional foods are good for the people and the visitors of Arizona. The traditional foods are able to provide health related benefits which were unknown to the people previously. Environmental initiatives - The organization has developed the concept of food miles for the purpose of addressing the concerns related to emission of greenhouse gases, environmental degradation and global warming. The food miles are related to the distance that is travelled by the food products to reach the end consumers (Ghai and Vivian 2014). Economic initiatives - The organization has therefore taken initiatives to provide locally grown foods to the visitors of the city. The innovative steps taken by Tasting Arizona are related to the growth of ecological and cultural awareness of the people and the partner agencies. The most significant step taken by the organization is the revival of the wild and traditional foods and creating a food network. The market of local farmers was brought back and this enabled a celebration of the local foods. The youth of the area has been engaged in the farming the community gardens which has variety of local produce. The engagement of the visitors and the residents of the area in revival of the network of local food products is another major initiative taken by the organization (Gotschol, De Giovanni and Vinzi 2014). The food products of the local farmers have grown in popularity and they are able to provide a venue for the small-scale producers related to meeting with the residents and the visitors and celebrate the seasonal harvest. The revival of the historic and local foods has engaged the local communities and the visitors for the purpose of growing a network which supports food systems that are sustainable in nature. The demand of the local food products has also increased with the help of engagement of the youth in the formation of the farming community (Jankowska 2014). The results of the initiatives taken by Tasting Arizona are measured with the help of analysis of increase in the number of members in the various communities that are formed by CSA or Community supported agriculture. The increase in the number of visitors in the city and the relationships developed with the local farmers is another way of measuring the results of the initiatives (Montabon, Pagell and Wu 2016). The innovation related initiatives taken by the organization had to face many challenges related to the increase in the pressure from the larger producers and the customers. The limitations related to the production scale prevent wild and traditional food producers from supplying products continuously. The expansion of the urban areas has also led to the decline of ranches and the family farms. The initiatives can help in the long-term sustainability of the organization if the collaborative network can be built in an effective manner. The traditional food producers are able to attract the community and the youth groups. This is the major reason behind the effectivity of the initiatives that are taken by the organization (Wezel et al. 2014). Conclusion The report can be concluded by stating that the local food producing related initiatives that are taken by the consortium named by Tasting Arizona is effective in attracting the visitors and the local people towards the production traditional and wild food products. The reduction of the impact of food production on the environment is the major aim behind the initiatives taken by the organization. The creation of collaborative network is important for the successful production and the distribution of the food products. The link between the non-profit, tourism, education, community, non-profit agencies is important for the purpose of successful food production. References Altieri, M.A., 2018.Agroecology: the science of sustainable agriculture. CRC Press. Davies, A.R., Fahy, F. and Rau, H. eds., 2014.Challenging consumption: Pathways to a more sustainable future. Routledge. Epstein, M.J. and Buhovac, A.R., 2014.Making sustainability work: Best practices in managing and measuring corporate social, environmental, and economic impacts. Berrett-Koehler Publishers. Ghai, D. and Vivian, J.M., 2014.Grassroots environmental action: people's participation in sustainable development. Routledge. Gotschol, A., De Giovanni, P. and Vinzi, V.E., 2014. Is environmental management an economically sustainable business?.Journal of environmental management,144, pp.73-82. Jankowska, M.A., 2014. Practicing sustainable environmental solutions: A call for green policy in academic libraries.Against the Grain,22(6), p.12. Mrtensson, K. and Westerberg, K., 2016. Corporate environmental strategies towards sustainable development.Business Strategy and the Environment,25(1), pp.1-9. Montabon, F., Pagell, M. and Wu, Z., 2016. Making sustainability sustainable.Journal of Supply Chain Management,52(2), pp.11-27. Wezel, A., Casagrande, M., Celette, F., Vian, J.F., Ferrer, A. and Peign, J., 2014. Agroecological practices for sustainable agriculture. A review.Agronomy for sustainable development,34(1), pp.1-20. Please Note - The references in red are academic references and the ones in blue are non-academic.