Blending innovation and tradition in artisan food production

Purpose Artisanship harkens back to a time when exceptional manual skills and creativity defined quality products. It is intricately intertwined with artisanry, culture and skill mastery. To thrive in a constantly evolving market, artisan producers must innovate while preserving tradition. Based on interviews with artisan food producers in Norway, this paper aims to develop a dynamic model in which artisans drive the blending of past knowledge and innovation. This study explains how artisan food producers grow and innovate based on local traditions. Their research is guided by questions of how artisan food producers grow and innovate in the context of delivering products and experiences tied to local traditions. Design/methodology/approach This study used a combination of semi-structured interviews (SSIs), documentary sources and online resources, including websites and Facebook accounts, from five companies. Findings Based on interviews with artisan food producers in Norway, this paper develops a dynamic model in which artisans drive the blending of past knowledge and innovation. Producers draw on their history, feedback and local networks to develop their products while maintaining traditional elements. Some traditional products are reimagined to appeal to new generations, while other products remain as they are, reflecting the ability to use tradition as a resource or be constrained by attachment. This study provides valuable insights for other producers on product development, the importance of innovation and decision-making in a competitive, conflict-driven business environment. Originality/value The paper provides valuable insights into the mechanisms that drive artisans’ entrepreneurial journeys and the development of a thriving artisan ecosystem rooted in local tradition. To delve into the above research questions, this study draws on five SSIs with artisan food producers in Norway.