Intermediate short food supply chains: a systematic review

Abstract

PurposeIntermediate short food supply chains (SFSC) have been presented as a possible solution to unsustainable global food supply chains. There is currently a knowledge gap about intermediate SFSC. Thus, this review synthesizes the available literature to identify prominent themes and their main considerations.Design/methodology/approachThis research is based on a systematic literature review including peer-reviewed journal articles until December 2021. Inductive data coding resulted in the identification of four themes related to intermediate SFSC.FindingsThe identified themes illustrate the complex landscape intermediate SFSCs operate in and focus on the key relationships within these supply chains. The established relationships have implications for the governance of intermediate SFSCs. The organization of intermediate SFSCs affects numerous sustainability indicators.Research limitations/implicationsFuture research should focus on the position intermediate SFSCs have in food systems and the roles intermediaries have in intermediate SFSCs. There is furthermore an opportunity for researchers to investigate different types of intermediaries and explore the factors influencing them.Originality/valueCreating sustainable food supply chains is one of the major societal challenges of today. The current state of the art suggests that intermediate SFSCs could play an important role in achieving this. So far, this area is underdeveloped and this review highlights knowledge gaps in the literature and suggestions for a future research agenda are proposed.

Evaluating collaborative scenarios for short food supply chains: a case study on high‐level processing technology

“…The concept of short food supply chains (SFSC), originally defined by Marsden et al . (2000), emerged from the movement to establish closer relationships between producers and consumers (Marsden et al ., 2000; Renkema & Hilletofth, 2022). The scale and location of production can influence consumers' judgement, supporting the increasing demand for foods from shorter chains, especially since the COVID‐19 pandemic (Profeta & Hamm, 2019; Etale & Siegrist, 2021).…”

“…Scaling‐up SFSC beyond direct marketing can create more efficient value chains while bridging the gap between producers and consumers to strengthen socio‐economic sustainability (Marsden et al ., 2000; Renkema & Hilletofth, 2022). This type of proximate engagement with consumers can serve as a countermovement to conventional distribution systems (Wubben et al ., 2013; Clark & Inwood, 2016).…”

Perceptions on resources and resilience attributes of short food supply chains to external shocks: A case study of Ecuadorian fine cocoa sector

“…Short food supply chains (SFSCs) are a promising approach to improving the resilience capacity of small-scale producers to external shocks (Benedek et al, 2021). Especially, spatially extended SFSCs can reduce physical and cognitive distances between producers and consumers, and provide a more secure and traceable food source, thereby reducing the risk of supply disruptions (Meuwissen et al, 2019;Renkema & Hilletofth, 2022).…”

“…Currently, studies have focused on resources and resilience attributes in downstream supply chains, assuming that the supply of raw materials is unlimited and knowledge about their relationships with different organizational models, and the impact on food security are still scarce (Aboah et al, 2019;Ali et al, 2021;Coopmans et al, 2021;Renkema & Hilletofth, 2022). Therefore, to the best of our knowledge, more empirical research is needed to understand the key factors that enable the resilience capacity of small-scale producers in spatially extended SFSCs to ensure a continuous supply of traceable food to future external shocks.…”

A trajectory of social innovations for the direct purchase of organic food by food services: a case study in Florianópolis, Brazil

“…The emergence and development of these initiatives contribute to a sustainable transition of agrifood systems (Renkema and Hilletofth, 2022). Although not sustainable per se (Evola et al, 2022), they can promote significant changes in food supply planning, contributing to expanding production and consumption of higher-quality food (natural, organic, agroecological, etc.).…”