Community-based institutions shape cheese co- production in a french alpine valley

HIGHLIGHTS

• who: Nicolas and colleagues from the Institut Grenoble, France have published the research work: Community-Based Institutions Shape Cheese Co- Production in a French Alpine Valley, in the Journal: (JOURNAL) of 03/Dec/2022
• what: The authors focus on the role of collective structures in NCP co-production. The authors aimed to analyze how the production of Beaufort cheese and its multiple material and nonmaterial facets in different geographical settings function within a common, homogeneous CBI rule set, and to identify types of NCP co-production that coexist regionally. The analysis showed that biophysical constraints . . .
  

   

  

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