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This thesis examines the transfer and application of community-supported economy (CSX) in the specific field of gastronomy. The aim of the research is to develop an application-oriented CSX model as a prototype of transformative economics for this supply field.
First, the introduction elaborates the arguments in favour of conceptualising and further developing of alternative entrepreneurial practice from the perspective of transformative economics. The theoretical discussion then locates the work first in the context of an expanded concept of economics and then introduces three alternative economic concepts that are important for the study. Finally, existing CSX models are discussed, and a synthesis is developed from them as a working basis for the research.
Between the theoretical discussion and the empirical study lies an intermediate step with the transfer. This is where the concrete transfer of the CSX model to gastronomy takes place. In combination with desk research on existing examples of alternative economic practice in gastronomy, the first possible contents of the model of community-supported gastronomy as well as open questions arise.
These open questions form the basis for the following empirical study. In the sense of a "multi-method design", it combines guided expert interviews with a transdisciplinary workshop. The collected data was analysed by means of content structuring qualitative content analysis.
The central result of the research is a model of community-supported gastronomy that defines 18 characteristics in three thematic categories which enterprises can use to realise a community-based form of economic activity in the sense of the CSX model. In addition, the research is able to make statements about the types and areas of gastronomy in which community-based economy is rather easy or rather difficult to realise. By means of various questions on the foundation of a community-supported gastronomy, the results of the research provide potential users with orientation in the foundation process. The application-oriented research is summarised in its central product, the community-supported gastronomy model, in the form of a self-standing manual.
There is a need for further research on individual features of the community-supported gastronomy model as well as the sustainability impact of community-supported gastronomy.