Consumer preferences for local origin: is closer better? The case of fresh tomatoes and ketchup in Germany

Is Buying Local Food a Sustainable Practice? A Scoping Review of Consumers’ Preference for Local Food

“…The majority of respondents (60.4%) in [37] agreed that local food is more natural, in terms of being grown without pesticides. The participants of the surveys in [59,60] who were concerned about food quality preferred to buy natural food of local origin. In [21], 'naturally grown' was seen as one of the value-added characteristics of a product, together with organic and locally produced.…”

“…Aprile et al 2016 [37] Produced within certain political boundaries (regions and state) Hempel and Hamm 2016a [38] Opposed to national Hempel and Hamm 2016b [39] Opposed to food from neighboring countries or non-EU countries Lim and Hu 2016 [40] Produced in 160-km radius Schifani et al 2016 [41] Produced within the region Ferrazzi et al 2017 [43] Regional Mugera et al 2017 [45] Produced within the state (region) Palmer et al 2017 [46] Regional Sanova et al, 2017 [47] Purchased from farmers' markets, with a regional or national food label, protected geographical indication, protected designation of origin and traditional specialty guaranteed Byrd et al 2018 [51] Originated 10-50 miles from home Hashem et al 2018 [52] Closely related to organic. The average distance for 'local' food: 24 miles (from 8 miles to about 100 miles) Denver et al 2019 [56] Specific dimensions are geographical distance, type of supply chain, and size of company Farris et al 2019 [58] Produced from within the same state as where the consumer resides Meyerding and Trajer 2019 [59] If it is sold in the same state as it was grown Meyerding et al 2019 [60] If it is sold in the same state as it was grown Kiss et al 2020 [65] 'Products of local (small) producers' and 'foods from local producers' Li et al 2020a [66] Harvested in a watershed from the same state of the purchase location Li et al 2020b [67] Harvested within 100 miles of the experiment location Sanju an-Lopez and Resano-Ezcaray 2020 [23] From the local producing area…”

Healthy and sustainable diets : Bringing the consumer perspective to the table

“…This indicates that sustainable foods were more strongly associated with being palatable than with being unpalatable. In line with our findings, previous studies have reported that sustainable foods (e.g., environmentally friendly, local, organic), on the explicit level, were generally perceived as being more palatable than conventional foods (Adams and Adams 2011, Aertsens et al 2011, Sijtsema et al 2012, Gruber et al 2014, Rood et al 2014, Vega-Zamora et al 2014, Alevizou et al 2015, Zander et al 2015, Aprile et al 2016, Hiroki et al 2016, Meyerding and Trajer 2019. In our study, we also found that the explicit associations between sustainability aspects of foods and palatability predicted the intention to consume sustainable foods (model B).…”