The production and distribution of food are among the hot topics debated in the context of sustainable development. Short food supply chains (SFSCs) are now widely believed to be more sustainable in comparison to mass food delivery systems. To date, very little quantitative evidence exists on the impacts of various types of food supply chains. Using a cross-sectional quantitative approach, this study assesses the sustainability of distribution channels in short and long food supply chains based on 208 food producers across seven countries: France, Hungary, Italy, Norway, Poland, the United Kingdom, and Vietnam. Ten distribution channel types are used in this study. To provide a comprehensive sustainability assessment, a set of economic, social, and environmental indicators are applied. Indicators commonly used in the literature are used, supported by original indicators constructed specifically for the present study. In total, 486 chains are examined and the study confirms that individual producers participate simultaneously in several, short and long chains. Participation in SFSCs is beneficial for producers from an economic perspective. SFSCs allow producers to capture a large proportion of margin otherwise absorbed by different intermediaries. It appears, however, that ’longer’ supply channels generate lower environmental impacts per unit of production when measured in terms of food miles and carbon footprint. Finally, ambiguous results are found regarding social dimension, with significant differences across types of chains.

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Recent literature has highlighted the importance of testing the sustainability performances of supply chains. Nevertheless, this field of research is still in its early stages, in particular with reference to short food supply chains (SFSCs). This research analyzed producers’ and consumers’ perception of the economic, social and environmental sustainability of two SFSCs of a specific quality of cheese (Parmigiano Reggiano PDO) placed in two different contexts: the first is a rural area in the Appennino Tosco-Emiliano National Park mountains and the second is a peri-urban area in Parma surroundings, both in Italy. The case study also analyzed the carbon emissions of shopping for Parmigiano Reggiano at dairy shops. Qualitative and quantitative methodologies were employed to achieve the aims of the present study. For producers in both areas, the SFSC is a successful strategy to sell a part of their output in their own outlets, gain reputation, reduce costs and at the same time increase their levels of self-esteem. Product quality is the biggest factor attracting consumers to the outlet; moreover, it is associated with trust in the producers and the idea of combining “leisure with pleasure”. However, the environmental impact of the consumers’ purchase activities is a drawback.

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The global meat production system is currently under pressure, particularly for its environmental and animal wellbeing impacts, as well as for the increasing protein demand worldwide. In this regard, cultured meat is currently a hot topic in the industrial, political, and societal arenas, revealing itself as the potential relief for the issues above. However, its high degree of novelty may hamper the extent of consumers’ acceptance. This research assesses for which beliefs concerning intrinsic attributes and positive externalities, the provision of information is a sufficient tool for affecting the perception and acceptance of cultured meat on a panel of Italian consumers. Changes in perception and willingness to try, buy, and pay are assessed by measuring the variation before and after the provision of positive information related to the product. The results show that perception is affected by positive information concerning safety and nutritional characteristics, whereas the opposite occurs regarding the product flavor. Furthermore, findings reveal that, while the willingness to buy increases after providing positive information, the willingness to try does not. Finally, information on intrinsic attributes and positive externalities of the cultured meat would have to be combined with different approaches for further enhancement of consumers’ perception and acceptance.