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Short Food Supply Chains and Their Contributions to Sustainability: Participants’ Views and Perceptions from 12 European Cases

Author

Listed:
  • Gunnar Vittersø

    (SIFO Consumption Research Norway, Oslo Metropolitan University, 0130 Oslo, Norway)

  • Hanne Torjusen

    (SIFO Consumption Research Norway, Oslo Metropolitan University, 0130 Oslo, Norway)

  • Kirsi Laitala

    (SIFO Consumption Research Norway, Oslo Metropolitan University, 0130 Oslo, Norway)

  • Barbara Tocco

    (Newcastle University Business School, Newcastle University, Newcastle upon Tyne NE1 4SE, UK)

  • Beatrice Biasini

    (Department of Food and Drug, University of Parma, 43124 Parma, Italy)

  • Peter Csillag

    (ECO-SENSUS Research and Communication Non-profit Ltd., 7100 Szekszárd, Hungary)

  • Matthieu Duboys de Labarre

    (CESAER, AgroSup Dijon, INRA, University Bourgogne Franche-Comté, F-21000 Dijon, France)

  • Jean-Loup Lecoeur

    (CESAER, AgroSup Dijon, INRA, University Bourgogne Franche-Comté, F-21000 Dijon, France)

  • Agnieszka Maj

    (Faculty of Social Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland)

  • Edward Majewski

    (Faculty of Economic Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland)

  • Agata Malak-Rawlikowska

    (Faculty of Economic Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland)

  • Davide Menozzi

    (Department of Food and Drug, University of Parma, 43124 Parma, Italy)

  • Áron Török

    (ECO-SENSUS Research and Communication Non-profit Ltd., 7100 Szekszárd, Hungary
    Department of Agricultural Economics and Rural Development, Corvinus University of Budapest, 1093 Budapest, Hungary)

  • Pierre Wavresky

    (CESAER, AgroSup Dijon, INRA, University Bourgogne Franche-Comté, F-21000 Dijon, France)

Abstract

The present food system faces major challenges in terms of sustainable development along social, economic and environmental dimensions. These challenges are often associated with industrialised production processes and longer and less transparent distribution chains. Thus, closer distribution systems through Short Food Supply Chains (SFSCs) may be considered as a sustainable alternative. This study explores the role of different types of SFSCs and their contribution to sustainability through participants’ (consumers, retailers and producers) views and perceptions. As part of the European H2020 project “Strength2Food” we conducted a cross-case analysis and examined 12 European SFSC cases from six countries: France, Hungary, Italy, Norway, Poland and the UK. We applied a mixed method approach including primary data collection, via in-depth interviews and customer surveys, as well as desk research. The findings suggest that, irrespective of the type of SFSC, a strong agreement among the participants were found on the contribution of SFSCs to social sustainability. However, participants’ views considerably differ regarding the economic and environmental dimensions of sustainability. These differences relate to the way the SFSCs were organised and to some degrees to regional differences attributed to the significance of SFSC in different parts of Europe. The article concludes that the spatial heterogeneity of SFSCs, including supply chain actor differences, different types and organisational forms of SFSCs as well as regional and territorial characteristics, must be taken into account and further emphasised in future policies aimed at strengthening European food chain sustainability.

Suggested Citation

  • Gunnar Vittersø & Hanne Torjusen & Kirsi Laitala & Barbara Tocco & Beatrice Biasini & Peter Csillag & Matthieu Duboys de Labarre & Jean-Loup Lecoeur & Agnieszka Maj & Edward Majewski & Agata Malak-Raw, 2019. "Short Food Supply Chains and Their Contributions to Sustainability: Participants’ Views and Perceptions from 12 European Cases," Sustainability, MDPI, vol. 11(17), pages 1-33, September.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:17:p:4800-:d:263545
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