This edited collection of work from across the UK presents case studies, policy discussion and new development of place based best practice in the field of local food geographies and innovation. Challenging the traditional divide of food practitioner and academic, the text presents chapters that are both practically and pragmatically sourced to others based on more conceptual analysis and as such, will appeal to a wide readership interested in both interdisciplinarity and knowledge sharing across and outside academic perspectives. The text gathers what is currently contemporaneous about food locally and how this understanding is underpinned by the fluid dynamic of empirical case studies at the local level.

Dr Eifiona Thomas Lane has several decades of bilingual lecturing experience of UG and PG degrees in Geography, Environmental Planning, Countryside Management, Sustainable Development with linked research and development activities in rural and community development. She is also involved in the Wales Food Innovation network and she has supervised a wide range of interdisciplinary research degrees PhD including EU funded KESS funded projects with business and community sectors and MSc by Research all focussing on sustainable food and drink, community and countryside management.

Dr. Rebecca Jones is a Geography and Enterprise lecturer based at Bangor University, where her research focusses on local food access, provenance and innovation in North Wales. She is active in her local community and as College Placement co-ordinator and verifier for the Gastronomy and Hospitality Management degrees at Group Llandrillo Menai, she has both an academic and personal interests in local food systems and food festivals.