More articles from Volume 11, Issue 3, 2022
SMARTCHAIN - Towards Innovation-Driven and Smart Solutions in Short Food Supply Chains
Exploring regulatory obstacles to the development of short food supply chains: empirical evidence from selected european countries
Application of digital solutions to improve the operation of short food supply chains
Value propositions for improving the competitiveness of short food supply chains built on technological and non-technological innovations
Understanding social innovation in short food supply chains: an exploratory analysis
Barriers and facilitators of purchasing from short food supply chains: evidence from consumer focus groups in Germany, Spain, Greece and Hungary
European Food Information Council (EUFIC),
University of Crete, Rethymno, Greece
University of Crete, Rethymno, Greece
Nederlands Bakkerij Centrum,
AZTI, Food Research,
Universidade Católica Portuguesa, CBQF,
Agroscope, Bern, Switzerland
University of Crete, Rethymno, Greece
AZTI, Food Research,
European Food Information Council, Brussels, Belgium
Campden BRI Hungary Nonprot Ltd.,
National Association of Interest Representations for Small-scale producers and service providers (Kislépték),
National Association of Interest Representations for Small-scale producers and service providers (Kislépték),
University of Hohenheim, Stuttgart, Germany
University of Hohenheim, Stuttgart, Germany
University of Crete, Rethymno, Greece
European Food Information Council, Brussels, Belgium
European Food Information Council, Brussels, Belgium
Published: 28.07.2022.
Volume 11, Issue 3 (2022)
pp. 208-218;
Abstract
This study aimed to identify the barriers and facilitators of consumers purchasing from short food supply chains (SFSC). Eight focus groups were conducted with consumers in the rural and urban areas of Germany, Spain, Hungary and Greece. Participants generally felt that increasing the convenience of purchasing SFSC products (in terms of a proximal location and being able to purchase a wide range of produce in one place) was a prerequisite for them to buy such products. Food quality in terms of taste, freshness and organic status were also taken into account in purchase decisions, and there appears to be a greater focus on health rather than the environmental implications of organic production, although the environmental aspects are also appreciated. Some participants also like the idea of supporting their local community through purchasing from local producers and/or retailers. It was believed that small-scale production and SFSC result in better quality food, but participants had less confidence in the hygiene and food safety standards of SFSC compared to longer chains. Participants thought that consumers would purchase local food if they could more easily access a variety of local food in one place, such as through supermarkets, cooperatives, farm shops and markets, or an online platform that aggregates producers.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
