Foods and Places: Comparing Different Supply Chains

Abstract

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.

Agri-Food Markets towards Sustainable Patterns

“…More recently, globalization has led to the segmentation and relocation of the different stages of production, with raw materials and semi-finished inputs travelling back and forth around the world through numerous commercial intermediaries and 'long circuits' (typically used by large-scale retail distribution). The industrialization and globalization of the agri-food sector have progressively shifted the final consumption phase away from production [45]; the most evident effect of these dynamics has been the progressive dependence of the agro-food sector on the distribution sector [46]. These profound changes have led to a rise of private food standards to regulate product safety and quality [47][48][49], comply with tightened public food regulations as well as reduce costs and risks in increasingly complicated food supply chains [50].…”

Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

“…Experiences from several case studies show that SSC channels are mostly used by relatively small farms [63][64][65] (or are most profitable for them). They integrate supply chain functions in this way, but they also need to connect horizontally [66]. In many cases, producers' participation in SFSC is motivated by interdependence, self-employment [13], or by selling directly to the consumer at better prices, avoiding retail and wholesale trade [67].…”

“…The importance of trust and community awareness also comes to the fore in the organisation of short chains, because according to Van Oers et al (2018) [65], they are essential for a high level of acceptance of organisational activities (e.g., in the cases of CSA-s). Trust between producers and consumers is based on the personal relationship of the participants [66], and their relationships have a mutual role [122] in community building. Loyalty and trust can contribute to the progressive development of SFSC-s [123].…”

Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy

“…The metamorphosis started with the Slow Food Manifesto against Fast Food globalization [66,67] and led to the Slow Food classification of food quality, i.e., "Good, Clean, and Fair" [1,68]. In turn, this new approach to food production and service lead to the reconsideration of food and foodstuff sector processes provided by shorter food supply chains as a new alternative to traditional methods [69,70]. The resulting "slow fast-food" philosophy is a foodservice based on the link between tradition and innovation in high-quality food, whereby raw materials and ingredients, food processing, foodservice management, and consumables are carefully selected to meet sustainable criteria: the value added to processed food products supports the work of local breeders and the income of their families.…”