Sustainable production and distribution practices in Atlantic Canadian short food supply chains: Explorative study

Food Supply Chains and Short Food Supply Chains: Coexistence conceptual framework

PurposeThis study aims to advance current knowledge on resilient and sustainable short food supply chains, by identifying sustainability practices and resilience capabilities and how these interact.Design/methodology/approachEmpirical data were collected from three cases via 16 semi-structured interviews. This methodological choice answers a call to develop more case studies to better understand perspectives on sustainable and resilient supply chains. Thematic analysis was used for data analysis.FindingsSustainability practices may positively enhance the resilience of short food supply chains, and vice versa. Specifically, social sustainability practices are perceived as enablers of resilience capabilities, and production practices can have a positive or negative impact on resilience capabilities.Originality/valueThis research addresses an important gap in the current short food supply chains literature, by looking at sustainability and resilience in an integrated way for the first time. The proposed working hypotheses and conceptual framework illustrate the complex relationship between social, economic and environmental sustainability and five resilience capabilities within short food supply chains.

Improving the eco-efficiency of food systems is one of the major global challenges faced by the modern world. Short food supply chains (SFSCs) are commonly regarded to be less harmful to the environment, among various reasons, due to their organizational distribution and thus the shortened physical distance between primary producers and final consumers. In this paper, we empirically test this hypothesis, by assessing and comparing the environmental impacts of short and long food supply chains. Based on the Life Cycle Assessment (LCA) approach, we calculate eco-efficiency indicators for nine types of food distribution chains. The analysis is performed on a sample of 428 short and long food supply chains from six European countries. Our results indicate that, on average, long food supply chains may generate less negative environmental impacts than short chains (in terms of fossil fuel energy consumption, pollution, and GHG emissions) per kg of a given product. The values of eco-efficiency indicators display a large variability across analyzed chains, and especially across different types of SFSCs. The analysis shows that the environmental impacts of the food distribution process are not only determined by the geographical distance between producer and consumer, but depend on numerous factors, including the supply chain infrastructure.

The recent global COVID-19 pandemic has revealed weaknesses in the global food system, with short food supply chains (SFSCs) and long food supply chains (LFSC) being impacted differently. This raises the question as to whether the pandemic has contributed to a greater interest in and demand for locally produced foods. To answer this question, a study was undertaken to explore how consumers perceive SFSCs in delivering social, economic, and environmental benefits and whether these perceptions have been enhanced during the pandemic. A survey was carried out among consumers in Atlantic Canada who purchase food from SFSCs. Based on 80 valid responses, the findings revealed that consumers perceive SFSCs to deliver more social benefits post-pandemic than they thought SFSCs did before the pandemic. Supporting the local economy, food safety, freshness, and product quality are key motivators of shopping from SFSCs. Consumer perceptions about the sustainability of SFSCs did not vary much based on sociodemographic factors. Also, the COVID-19 pandemic did not significantly alter consumer spending and frequency of shopping from SFSCs. This may affect the SFSCs’ ability to expand operations beyond current levels and suggest the complementarity between SFSCs and LFSCs for more sustainable consumption patterns. The study provides valuable insights into the attractiveness of the local food businesses and the effect of unexpected events such as COVID-19 on consumer behaviors.

The production and distribution of food are among the hot topics debated in the context of sustainable development. Short food supply chains (SFSCs) are now widely believed to be more sustainable in comparison to mass food delivery systems. To date, very little quantitative evidence exists on the impacts of various types of food supply chains. Using a cross-sectional quantitative approach, this study assesses the sustainability of distribution channels in short and long food supply chains based on 208 food producers across seven countries: France, Hungary, Italy, Norway, Poland, the United Kingdom, and Vietnam. Ten distribution channel types are used in this study. To provide a comprehensive sustainability assessment, a set of economic, social, and environmental indicators are applied. Indicators commonly used in the literature are used, supported by original indicators constructed specifically for the present study. In total, 486 chains are examined and the study confirms that individual producers participate simultaneously in several, short and long chains. Participation in SFSCs is beneficial for producers from an economic perspective. SFSCs allow producers to capture a large proportion of margin otherwise absorbed by different intermediaries. It appears, however, that ’longer’ supply channels generate lower environmental impacts per unit of production when measured in terms of food miles and carbon footprint. Finally, ambiguous results are found regarding social dimension, with significant differences across types of chains.

Short food supply chains (SFSCs) have been presented as a sustainable alternative to unsustainable conventional food supply chains (CFSCs). Here, intermediate SFSCs are most capable of expanding their scale and success. However, it remains unclear which intermediaries can do so sustainably, while upholding SFSCs values. Understanding the types of intermediaries and their capabilities is key to ensuring long-term success in the market. Through a systematic literature review, this paper investigates the type of intermediaries operating in SFSCs and their capabilities. Appropriate exclusion criteria eliminated articles that focused on shortening CFSCs without specifically mentioning SFSCs, as well as articles focusing on direct-to-consumer SFSCs, which did not mention intermediaries. A wide range of synonyms for intermediaries and capabilities was included to ensure a thorough search string. Based on these selection criteria, 65 articles have been selected and analyzed. The capabilities of seven different intermediaries are presented in context of the resource-based view. The capabilities are categorized in operational capabilities and relational capabilities. The outcome allows for the assessment of internal resources and external relationships that could strengthen the intermediaries’ operations, ultimately leading to sustainable competitive advantage. The practical implications of this research indicate that certain intermediaries are more suitable than others in obtaining competitive advantage toward CFSC and increasing the volumes moved through SFSCs and allowing for sustainable food supply chains. This is the first review to provide an overview of the most discussed intermediaries in SFSCs and their capabilities creating competitive advantage, allowing for future discussions around sustainable SFSCs.

Promoting resilient and sustainable food systems: A systematic literature review on short food supply chains

Short food supply chains are a typical solution for traditional food distribution systems. Geographic proximity is a key determinant of both short supply chains and regional products. Regional foods are linked to a place, both through the origin of raw materials and through their ties to traditions. The aim of the study is to identify the key features of farmers–regional food producers building short food supply chains. The research material comes from surveys conducted in July 2024. The research covered farmers–small producers of regional food in Poland. 252 questionnaires were selected for the presented research. The respondents were divided into two groups: farmers who sold only directly and farmers who used sales intermediaries. Research shows that direct sales dominate among farmers and producers of regional food in Poland. Factors of particular importance in building short regional food supply chains include connections to recipes and family traditions, in terms of knowledge and practical skills. Given the numerous advantages of short regional food supply chains, this activity is worth supporting. Institutional support should encompass not only financial assistance but also organizational support to help connect producers with consumers. Promotional activities highlighting regional food and its producers could be another pillar of support.

Shortening food supply chains attracts increasing support from policymakers, to improve returns to farmers and stimulate rural development. However, there is a lack of empirical evidence regarding the impacts of short food supply chains on local economies. To address this, the article quantifies the impacts of short food supply chains on local economies, using the Keynesian-based Local Multiplier 3 method (LM3), applied to a unique dataset of 122 farm businesses from five European Union countries (France, Hungary, Italy, Poland and the United Kingdom). Estimations cover 305 market chains, comprising both short and long food supply chains, in which sampled farmers participate. The results indicate that the revenues from farm production remain largely within local economies, generating a substantial multiplier effect (LM3 > 2). This effect stems from purchases of farm inputs locally including, in the first instance, hiring local labour, as well as the expenditures of local suppliers that re-spend part of their revenues within the local area. The multiplier effects of short food supply chains are similar to long food supply chain equivalents as both use largely local labour and source tradable inputs locally. In shaping food chain policy a broader set of socioeconomic benefits to local development from selling through short food supply chains should be considered.

Blockchain Enabled Quality Management in Short Food Supply Chains

Short food supply chains (SFSCs) are increasingly garnering attention in food systems research, owing to their rising popularity among consumers, producers and policy-makers in the last few decades. Written with the aim to identify research gaps for the Horizon Europe research and innovation programme, this literature review provides a state of play of the definition and characterisation of SFSCs, and of their sustainability. Drawing on hypotheses about SFSC sustainability elaborated in an expert network in France, this review summarises a wide range of papers from various disciplines in the SFSC literature, written in English or French, while specifically highlighting the empirical results derived from European projects. Though the literature tends to generally agree on the social benefits of SFSCs, their economic and environmental impacts typically elicit more heterogeneous outcomes, while their health/nutrition and governance dimensions remain under-explored. Based on this review, recommendations for a future research and innovation programme are outlined, addressing the contribution of SFSCs to agrifood system transition and resilience in the current context of the Covid-19 crisis and of the Green New Deal objectives.

The Short Food Supply Chain (SFSC) has increased in recent decades, significantly impacting the environment, CO2 emissions, and biodiversity loss. This study focuses on the SFSC and its components by examining the logistics strategies and the value of simple communication strategies in the SFSC. The study aims to gain insight into how these strategies can provide competitive advantages for food producers and align with the desired perception by customers. The SFSC is a direct and shortened food distribution system from producer to consumer, reducing the number of intermediaries involved in the supply chain and promoting a more sustainable and efficient food supply chain system. The study analyses case studies of Swedish food producers and intermediaries to understand the impact of SFSC on reducing food waste and packaging research. The growth of SFSCs is expected to lead to a more locally produced food industry and improved small business development, product range, and energy efficiency.

The short food supply chain (SFSC) is an emerging sustainable supply chain practice that facilitates a direct connection between farmers and consumers by eliminating several intermediaries of complex supply chains. The impact of the COVID-19 pandemic on the Agri-food supply chain has increased the need to establish more sustainable food supply chains practices for supporting local communities. This study aims to investigate critical success factors (CSFs) in SFSC impacted by the COVID-19 pandemic. CSFs in SFSC was identified from a comprehensive literature review, followed by a selection of eight CSFs, based on inputs from experts in the agriculture sector for analysis. The influential and prominent CSFs in SFSC and their causal relationships are determined using Grey Decision-Making Trial and Evaluation Laboratory (Grey-DEMATEL) approach. Individualised and tailored service offered to consumers, organic production by promoting home garden concepts, and direct and ethical relationships between producers and consumers are the most influencing CSFs to implement SFSC impacted by the COVID-19 pandemic.

The Role of NGOs in Food Supply Chains: Case of Supporting Mechanisms for Dutch SFSC Stakeholders

"Sustainable Food Supply Chain Research", as a seminar collection of articles, provides theoretical and empirical scientific insights to enable sustainable food research academics, students, and practitioners to gauge the trajectory of sustainable food supply chain research, including contemporary research positions on a sustainable food supply chain around the world. Rigorously synthesizing the relevant academic literature and gold standard methods, the scientific contributions in this reprint integrate quantitative and qualitative models and tools that address the product quality framework for food supply chains, the causes of food waste within grocery retail chains, choice editing in favour of sustainable consumption in supply chains, multi-stakeholder initiatives in food supply chains, sustainability in governance in the cocoa supply chain, digitalisation for a sustainable food supply chain, logistics service quality, crop failure and supply chain dynamics in a developing country context, strategic agility in the fresh produce supply chain, and short food supply chains, among others.