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site of the High Coast area. The area spans from Örnsköldsvik down to Härnösand. In this area, a hiking trail called The High Coast Trail extends through almost the entire World Heritage. The trail is 130 km long and is one of Sweden’s 14 signature trails. The environment along the trail varies a lot and shifts between deep forests, mountain tops, sandy beaches, steep cliffs, and green meadows. My work has been focused around the trail and the hiking possibilities. I started this project by analyzing and mapping the trail distances, the current amenities, and the nature to find suitable locations for my cabins. The mapping has been done by hiking the trail, meeting with people involved in the trail, as well as examining maps. Through my research and interviews, seven nature experiences were extracted. These were then paired with my seven chosen sites to shape the seven cabins. The cabins are designed to accommodate eight people and operate in the same way as the Norwegian DNT self-service cabins, requiring advance booking and a special key for access. Produced in local wood, the cabin elements are built in a factory located in the heart of the High Coast area. The materials are transported close to the site by helicopter or snowmobile and then assembled by hand. The cabins are anchored to the ground using one of three methods: on stilts attached to the mountain, floating on steel pontoons, or suspended from trees. The walls of the seven cabins are all constructed of the same system with stackable elements. The weight of the elements is limited to 45 kg and can be lifted by two workers and assembled by hand. 1.5 m or 2 m long wall elements are stacked and connected with wooden joints. The joints lock together without nails or screws and can be disassembled, moved, and stacked in new configurations, providing greater flexibility for future modifications.

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Food tourism has recently become a trend throughout the world, and Sweden is not an exception. Regions and municipalities are now increasingly beginning to discover the potential benefits of food tourism development. Food and local food culture are nowadays increasingly considered as a powerful tool to differentiate and create autenticity in order to excel in the global tourism market. Projects aiming to promote food tourism is becoming more common in Sweden, but there are few studies on the subject. This study aims to explore the incentives for the implementation of publicly funded projects aiming to promote food tourism at Swedish destinations with a special focus on the High Coast area of Sweden, while also investigating opportunities and ways to promote food tourism in this area. The study showed that the most common incentives for the implementation of publicly funded projects aiming to promote food tourism in Sweden today were increased local food production through the promotion of local food producs and creating cross-sectoral collaboration, connection local businesses and public actors. The High Coast area showed to have good opportunities for the development of food tourism, if development takes place through regional planning, with cross-sectoral collaboration and with a focus on sustainability and local food products. Conditions should also be provided for shorter food chains.