Strengthening the sustainability of European food chains through quality and procurement policies

Mattas, Konstadinos; Tsakiridou, Efthimia; Karelakis, Ch; Lazaridou, Dimitra; Gorton, Matthew; Filipović, Jelena; Hubbard, Carmen; Saïdi, Monia; Stojković, Dragan; Tocco, Barbara; Tregear, Angela; Veneziani, Mario

doi:10.1016/j.tifs.2021.11.021

Cited by 16 publications

(2 citation statements)

References 26 publications

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“…This involves transitioning to food production that adheres to standardised quality standards and promotes localised, ecofriendly products based on trust and tradition. This shift may ultimately result in distinct socio-economic consequences at regional and farm levels, diverse environmental implications, and heightened consumer interest (Mattas et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Building resilience in European food supply chains: results of a Delphi study

Kononiuk,

Magruk

2024

EiS

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The COVID-19 pandemic and the war in Ukraine have negatively affected the sustainability of the food market and contributed significantly to the increase in agricultural prices. The goal of this article is to present the results of a European Delphi study on enabling factors and barriers to developing robustness within food distribution networks. The paper also aims to identify ways to ensure food security and build resilience in supply chains for European Union (EU) citizens, as well as strategies to protect the agricultural sector. The Delphi theses, the expected timing of their implementation and their impact on selected stages of supply chains were assessed. The paper employs a literature review, the Delphi method and STEEPED analysis to identify factors for increasing the robustness of European food distribution networks. The research findings highlighted crucial factors in enhancing food supply chain resilience, including financial aid to farmers, the use of advanced technologies (like AI, remote sensing, GIS, VR, or drones), and the encouragement of conscious consumption practices. The study revealed that severe weather, inadequate financial support for farmers and insufficient favourable legislation at the national level are the main barriers to achieving resilience in food supply chains. The main recommendations for building food resilience include encouraging localised food supply chains and, advocating for eco-friendly, sustainable production approaches and small-scale agriculture and reducing unnecessary food losses. The originality of the study is reflected in the presentation of the opinions of international experts on developing robustness within food distribution networks in view of the disruption caused by COVID-19 and the geopolitical situation.

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Section: Introductionmentioning

confidence: 99%

Building resilience in European food supply chains: results of a Delphi study

Kononiuk,

Magruk

2024

EiS

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“…A recent body of literature has focused on product nutritional information and health claims in shaping consumers’ acceptance and preferences for OO, which in some cases has a negative or little impact on consumers’ OO choices (see for instance [ 7 , 8 , 9 , 10 , 11 ]). Additionally, the study of consumer acceptance and preferences for OO with credence attributes related to the sustainability of the production process has gained increasing attention from scholars given the current global trend promoting sustainable production and consumption socio-economic model [ 3 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Consumer Acceptance and Preference for Olive Oil Attributes—A Review

Latino

Devitiis

Corallo

et al. 2022

Foods

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Olive oil is largely produced in southern European countries. It encompasses a mix of search (e.g., price, color, packaging features), experience (e.g., taste), and credence attributes (e.g., organic, health claim). The importance of these attributes on consumers’ attitudes and preferences for Olive oil has been explored quite extensively in the past. However, a recent body of literature has focused on product nutritional information and health claims in shaping consumers’ attitudes and preferences for Olive oil. This work aims to offer an updated review of consumers’ acceptance and preferences for Olive oil features. Applying the Systematic Literature Review method, a sample of 47 studies published over the last 20 years was reviewed through descriptive and content analysis. The following attributes, grouped in search, experience, and credence categories, were discussed: origin, sustainability, brand, health and safety, the production process, packaging, color, taste and flavor, and product features. The discussion of marketing and research implications closes the study. The study provides an overview of the literature background of consumer behaviors of Olive Oil, investigating the recent literature focused on product nutritional information and health claims.

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