Abstract
The sustainability of global food chains and intense agricultural production has become questionable. At the same time, the consumers’ interest in short supply chains (SSCs) and direct sales from producers has increased. SSCs are connected to sustainability by researchers. Their (supposed) positive sustainability attributes are based mostly on extensive production methods and short transport distances. However, from other points of view, the economic and environmental sustainability of the short chains is questionable. Our research aims to cast light on the SSCs’ role in circular economy and sustainability. By deep literature review and content analysis, we determine the sustainability aspects of short (local) chains and their effects related to economy and environment. Short supply chains are connected most widely to circularity and sustainability by the subjects of environmental burden (transport, production method, emission), health, food quality, consumers’ behavior, producer-consumer relationships, and local economy. According to our experience, these factors cannot be generalised across all kinds of short chains. Their circular economic and sustainability features are dependent on their spatial location, type, and individual attitudes of the involved consumers and producers.
Highlights
It can be said that agricultural food producers have to struggle for their operation—or even their survival—at low returns
The emphasis is on economic efficiency; for this reason, the ecosystem is under severe pressure [1]
Global food systems have a significant contribution to greenhouse gas emissions at all stages of the food chains: production, processing, marketing, sub-sale, home preparation and waste phases [2], and they can be one of the main causers of environmental harm like climate change, eutrophisation or loss of biodiversity [3]
Summary
It can be said that agricultural food producers have to struggle for their (successful) operation—or even their survival—at low returns. Global food systems have a significant contribution to greenhouse gas emissions at all stages of the food chains: production, processing, marketing, sub-sale, home preparation and waste phases [2], and they can be one of the main causers of environmental harm like climate change, eutrophisation or loss of biodiversity [3]. In this way, the sustainability of traditional agri-food systems has been questioned over the last decades [4]. Toretta et al (2018) [8] presented a scientific debate on the effects of glyphosate as the most sprayed and most used herbicide in the world
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