Do chain goals match consumer perceptions? the case of the traditional food sector in selected European Union countries

Molnár, Adrienn; Gellynck, Xavier; Vanhonacker, Filiep; Gagalyuk, Taras; Verbeke, Wim

doi:10.1002/agr.20260

Cited by 23 publications

(23 citation statements)

References 75 publications

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“…The relevance of the topic relies on the vast recognition that food quality, food places, and their connections have gained within the greater public and, at the same time, on the market failures due to asymmetric information related to these product features. Furthermore, shaping product quality based on the place of production increasingly represents a common pillar in the marketing strategies adopted by farmers/producers in order to enhance their visibility and to improve their positioning along the supply chain as well as in the final market [2][3][4]. Notwithstanding, especially for the small firms that populate the agri-food sector, it is not always trivial to adopt such strategies and many constraints and drawbacks may arise that it are worth acknowledging, considering that a comprehensive discussion is lacking in the literature, so far.…”

Section: Introductionmentioning

confidence: 99%

Foods and Places: Comparing Different Supply Chains

Carbone¹

2018

Agriculture

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This paper explores the relationships between food and places and how these affect the organization and functioning of different supply chains. The theme is increasingly relevant due to demand trends and new production patterns, including globalization, that deeply affect the (re)localization of production. This is a conceptual paper extensively relying on previous studies done by the author and on evidence and concepts discussed in the literature; it does not present new in-depth case studies or any other original evidences. First, the different ways of conceptualizing and thinking the linkages between food and production places are discussed. Then, three chains that seek at delivering products for which the place of origin is important are compared: (i) short chains, where producers integrate the whole process in order to access the final consumer; (ii) geographical indications, where producers gather under a common name in order to build their reputation in connection with the place of production; (iii) retailers specialized in high quality foods, where advantages of large retailers are combined with the strong identity of products. The objective is to contribute understanding differences in the coordination modes and in the kind of governance at stake in each chain and to compare their strengths and drawbacks in terms of capacity to assure place-related quality and of delivering reliable information to consumers. Attention is also given to the role of farmers within the different chains, as these are usually strongly rooted in the place of origin but the weakest knots in the chain in terms of bargaining power. Vertical and horizontal coordination, together with collective actions, are essential for an effective alignment of the production process that can enhance quality and create/distribute value. The discussion also assesses difficulties and drawbacks related to sharing decisions and to managing common resources.

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Section: Introductionmentioning

confidence: 99%

Foods and Places: Comparing Different Supply Chains

Carbone¹

2018

Agriculture

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“…More specifically, regarding the effect of local culture on food consumption, the study by Molnár, Gellynck, Vanhonacker, Gagalyuk, &Verbeke (2011) confirms that consumers look for products related to their traditional character. Thus, maintaining the authentic recipe helps a product be well received by the consumer.…”

Section: Culture and Food Consumptionmentioning

confidence: 63%

The mediterranean diet: culture and its impact on consumer habits in Barcelona restaurant

et al. 2017

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This article studies the importance of the Mediterranean diet in the menus of restaurants in the city of Barcelona. It is based on a review of previous studies about the great influence of the Mediterranean culture on daily aspects such as food. A qualitative study was conducted and a sample of experts—head chefs at restaurants in Barcelona—was selected. The results show that the Mediterranean diet is positioned in the minds of their customers; therefore, all the decisions related to the purchase of products and the planning of menus and dishes are made following the guidelines of the Mediterranean diet. This study is an important contribution to the research field of culture in consumption habits, because it confirms that the Mediterranean diet still is strongly preferred over new foods, dishes and foreign menus. The habits of consumers remain true to their culinary traditions.

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“…In order to properly define the supply chain, we mostly find studies. I start this paper by reviewing the most relevant literature in this subject, such as Jones and Riley (1985), Cooper (1997), Harland (1996), La Londe and Masters (1994, Mentzer and co-authors (2001), Attila Chikán (1997), Adrienn Molnár (2011), Andrea Gelei (2003), Judit Nagy (2008), József Popp (2009), Péter Lôrincz (2008 and Péter Németh (2009).…”

Section: Methodsmentioning

confidence: 99%

Members of a supply chain and their relationships

Ványi

2012

APSTRACT

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Today, companies do not compete individually on the market, but as members of a supply chain, delivering their goods or services to customers through shared collaboration. The main objective of the members in the chain is to satisfy customer needs, in the interest of which they cooperate in value adding processes. The main objective of the present study is to characterise the members of a supply chain, their relationship and to measure performance. The most relevant literature published on this topic states that investigation of the performance measurement in supply chains from the side of relationships is considered ‘uncharted territory’. However, the operation of a supply chain cannot be described without investigating its relationships.

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Do chain goals match consumer perceptions? the case of the traditional food sector in selected European Union countries

Cited by 23 publications

References 75 publications

Foods and Places: Comparing Different Supply Chains

Foods and Places: Comparing Different Supply Chains

The mediterranean diet: culture and its impact on consumer habits in Barcelona restaurant

Members of a supply chain and their relationships

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