 From Bread We Build Community: Entrepreneurial Leadership and the Co-creation of Local Food Businesses and SystemsMatthew Mars Journal of Agriculture, Food Systems, and Community Development, 2015, vol. 5, issue 3 Abstract: This case study of a self-described community supported baker (CSB) in Southern Arizona explores entrepreneurial leadership as a model for promoting consumer co-creation of both local food businesses and food systems. The analytical focus of the case is the entrepreneurial strategy of the CSB to embed his customers in the creation of both his community supported business and the development of a more robust Southern Arizona local food system (LFS). Specifically, the CSB's business model positions customers not only as the purchasers of his product, but also as marketers of his breads, promoters of local grains, and champions of the Southern Arizona food movement. Data was collected through a series of individual interviews with the baker and other relevant informants, as well as through multiple instances of participant observation. The case illustrates the capacity of entrepreneurial leadership to serve as a model that promotes consumer co-creation of local food businesses and more cohesive and extensive LFSs. Keywords: Teaching/Communication/Extension/Profession; Labor and Human Capital (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:ags:joafsc:359691 Access Statistics for this article More articles in Journal of Agriculture, Food Systems, and Community Development from Center for Transformative Action, Cornell University |
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