Purpose: This paper aims to propose the concept of social terroir to help navigate phenomenological and epistemological conditions of small-scale food entrepreneurship. Design/methodology/approach: This study used a qualitative research approach and was implemented in the peripheral region of...

A rural co-op in the north of Sweden has grown from a tiny development-group to a small business venture with houses, a shop and an old-age home. This progress is here described focusing the accounting practice. Field-studies, including participatory methods and interviews, depicts a co-op torn...