Short Food Supply Chains As Drivers of Sustainable Development
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Short Food Supply Chains as drivers of sustainable development Evidence Document Edited by Francesca Galli, Gianluca Brunori ISBN 978-88-90896-01-9 The authors gratefully acknowledge funding from the European Community under the Seventh Framework Programme theme “Environment” for the collaborative project ENV.2010.4.2.3-3 FOODLINKS. The views expressed in this publication are the sole responsibility of the author(s) and do not necessarily reflect the views of the European Commission. Responsibility for the information and views set out in this publication lies entirely with the authors. Reproduction is authorised provided the source is acknowledged. Cite as: F.Galli, G. Brunori (eds.) (2013) Short Food Supply Chains as drivers of sustainable development. Evidence Document. Document developed in the framework of the FP7 project FOODLINKS (GA No. 265287). Laboratorio di studi rurali Sismondi, ISBN 978-88-90896-01-9. Photograph on cover courtesy of Adanella Rossi Photographs on this page and on the back cover courtesy of Rudīte Vasile The Foodlinks project: using knowledge networks to promote sustainable food The Foodlinks project aims at developing and experimenting with new ways of linking research to policy-making in the field of sustainable food consumption and production. Three Communities of Practice (CoP) are established: Short food Supply Chains, Revaluing Public Food Procurement and Urban Food Strategies. Researchers, policy makers and civil society actors sharing a common interest, a practice, a concern or a passion together build up learning communities that expand and evolve over time. www.foodlinkscommunity.net Contents Foreword Executive summary Part 1 Chapter 1 - Identification of SFSCs .................................................................. 1 Chapter 2 - Sustainability and health aspects of SFSCs ................................... 8 Chapter 3 – Organizational patterns for SFSCs ............................................. 15 Chapter 4 - Short food supply chains and policy ........................................... 21 Chapter 5 - Recommendations ..................................................................... 29 REFERENCES .............................................................................................. 31 ANNEX ...................................................................................................... 35 Part 2 1. Case study - LavkaLavka (St.Petersburg, Russia) ....................................... 38 2. Case study - "Willem and Drees" (The Netherlands) ................................. 42 3. Case Study - Brin d’Herbe (France) ............................................................ 45 4. Case study - Oregional (The Netherlands) ................................................. 47 5. Case study - Les Bons Repas de l'Agriculture Durable - BRAD (Good Meals from Sustainable Farms) (France) ................................................................. 49 6. Case Study - Farm dairy Birkenhof & Uster plus association (Switzerland) 50 7. Case study - Pico Bio (Switzerland) ........................................................... 55 8. Case Study - SpeiseLokal! (Austria) ........................................................... 58 9. Case study - Meat Box Schemes in Alava (Spain) ...................................... 61 10. Case study - Zolle (Rome, Italy) ............................................................... 63 11. Case study - Straupe market of rural goods (Latvia) ............................... 66 12. Case study - Ka dzi': CSA Riga-Gulbene (Latvia) ...................................... 70 13. Case study - GAS San Zeno (Pisa, Italy) ................................................... 73 14. Case study - Corazzano Farm (Pisa, Italy) ............................................... 77 15. Case study - BioRomeo (The Netherlands) .............................................. 80 16. Case study "Villa of Roses" (Ukraine) ...................................................... 82 17. Case study - Tuinderij De Stroom (The Netherlands) ............................... 84 18. Case study La Ruche Qui Dit Oui (the yes saying beehive) (France) ......... 86 19. Case study - UAGALUR Food from the land (Spain) ................................. 90 Foreword The present Evidence Document is written to provide evidences on the diversity of short food supply chains in Europe and their contribution to sustainable rural development. It is aimed for a broad audience, but particularly for those willing to involve in and support more sustainable food production and consumption practices. This document is the result of a joint collaboration among practitioners, policy makers and scientists who joined in the Short Food Supply Chains Community of Practice, established within the Foodlinks project. Any opinions expressed in the report do not necessarily represent the views of all co-authors and/or their organizations. In alphabetic order: Pascal Aubrée – FRCIVAM Bretagne – France Gianluca Brunori – Pisa University - Italy Leonid Dvortsin – Pisa University – Italy Francesca Galli – Pisa University – Italy Olga Gromasheva – Pisa University – Italy Femke Hoekstra - Wageningen University – The Netherlands Sandra Karner – IFZ - Austria Juliana Lutz - Institute of Social Ecology - Austria Luca Piccin – CIRAD - France Alistair Prior - The Scottish Government – UK Adanella Rossi – Pisa University - Italy Roberto Ruiz - Neiker, Instituto Vasco de Investigación y Desarrollo Agrario - Spain Otto Schmid – FiBL – Switzerland Sandra Šūmane– Baltic Studies Center - Latvia Pieter van de Graaf – The Scottish Government – UK 8 Executive summary 10 Section 1 Chapter 1 - Identification of SFSCs What are SFSCs and how are they defined in theory and practice? How different definitions link to related concepts, such as ‘local food’, ‘local food systems’? How are SFSCs understood and defined in different spheres of action (consumption, policies, science, etc.)? What are the implications of different definitions and meanings? the prevailing trend in the agro-food system is 1.1 Introduction the development of ‘global value chains’ Short Food Supply Chains (SFSCs) have dominated by retailers (Gereffi, 1994) and established in parallel to conventional food characterised by unequal distribution of power chains, playing a key role in the emerging food between the different actors, long distance networks that are continuously arising as an trade and industrialised food, SFSCs are alternative to the globalized agri-food model. analysed and interpreted as a strategy to The diversities and particularities of the improve the resilience of the family farms with experiences existing all over the world (box the support of concerned consumers, local schemes, farmers’ markets, on-farm selling, communities and civil society organisations. consumer cooperatives, Internet sales, business Short food supply chains are increasingly taken cooperatives, Grow Your Own, retailing etc) into consideration by rural and food policies as have attracted a growing interest from a driver of change towards sustainability both in academia and policy-makers due to the nature agro-food system and rural areas. For instance of these initiatives, as well as for the socio- see European Commission conference on "Local economic, territorial and environmental scope agriculture and short food supply chains" (See Annex for more examples). (Brussels, 20/04/2012, SFSCs can represent traditional and/or http://ec.europa.eu/agriculture/events/small- alternative ways of producing, distributing, farmers-conference-2012_en.htm). retailing, and buying food and they have served as niches for those food system actors, mostly 1.2 Meaning associated to SFSC producers and consumers, who look for What do we understand by Short Food Supply alternatives to the dominating agro-industrial Chains? It is a common specific characteristic of model. SFSCs that they are highly value-laden and The very concept of SFSCs emerged at the turn meaningful for their participants. The direct of the century in the context of the broader relationship between the producer and the debate on ‘Alternative food chains’ (Ilbery & consumer involves construction of knowledge, Maye, 2005), ‘Alternative food networks’ value and meaning about the product and its (Goodman & Goodman, 2009) or ‘Sustainable provenance, production and consumption, the food chains’ (Roep & Wiskerke, 2006). The point producer and the consumer themselves, rather of departure of this debate is that, given that than solely an exchange of a product (Ilbery & 1 Maye, 2005; Marsden et al, 2000). The actual SFSCs and values associated to them. In general, meaning of SFSC differs across various social SFSCs are perceived as re-establishing groups, institutional settings and regional authenticity in production and consumption contexts. It involves certain characteristics of (Lamine, 2005; Wittman et al, 2008). For LavkaLavka (St. Petersburg, Russia) consumers – see case study 1 - “short” means transparency and traceability - products come to consumers embedded with information about method of production, etc. On the project’s website each farmer has a page describing farmer’s biography, farming experience and ideology, production methods, location of the farm, etc. It is also possible for consumers to visit some of the farms as LavkaLavka tries to develop agro- tourism. As indicated by the manager of Zolle (Rome, Italy) – see case study 10 - the main criteria for selecting the products are essentially three: the