Abstract
The paper presents a study on the transition of the agro-food system in Portugal through the analysis of case studies in the Lisbon Metropolitan Area. The theoretical framework draws on the literature on the transition of sociotechnical systems, taking into account the multidimensional nature of the food system (ecological, environmental, socioeconomic, and cultural). Social and institutional innovation, technological innovation, public policy impact, and the interactions with the dominant regime are the main dimensions guiding the study of the organic farming initiatives. We identified the supportive policy measures, the role of producers’ networks, the relevance of values, and the obstacles and challenges these initiatives face in their growth process. While the results are in line with the theoretical debate, they also provide new insights on the selection environment, the networks’ dual nature and the existence of different development paths within the organic food niche. One of the main conclusions is that organic farmers perceive the regulatory framework as unfair relative to that of conventional agriculture. Therefore, it is crucial to change this framework to speed up the transition of the agro-food system in Portugal and at the European level.
Highlights
The food system is defined as the production of food within a value chain comprising several stages, from ‘farm to fork’ [1] p.73
The main aim of this paper is to identify the factors that are hindering the development of a sustainable food system in Portugal, notably the production and commercialization of organic produce
Land uses in organic farming mode: pasture (58%), forage/fodder crops (14%), dried fruits (9.7%), Lisbon Metropolitan Area olive trees (8.6%), arable crops (2.9%), fallow (2.4%), fruit growing (1.6%), vineyards (1.4%), hortiOrganic farming culture represents
Summary
The food system is defined as the production of food within a value chain comprising several stages, from ‘farm to fork’ [1] p.73. The food system is defined as the production of food within a value chain comprising several stages, from ‘farm to fork’ [1] p. A few large companies usually dominate processing and wholesale in developed countries. Large chains dominate, though small businesses coexist (i.e., convenience shops, traditional food outlets, fruit stands and small groceries). There are thousands or millions of actors in primary production and consumption. These actors hold asymmetrical power along the value chain, facing strong pressure from monopolized and globalized markets characterized by price volatility, food standardization, and the underestimation of other food system-related issues (i.e., climate change, food security and safety, health)
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