Short food supply chains

Last updated

A broad range of food production-distribution-consumption configurations can be characterised as short food supply chain (SFSCs), such as farmers' markets, farm shops, collective farmers' shops, community-supported agriculture and solidarity purchase groups. More generally, a food supply chain can be defined as "short" when it is characterized by short physical distance or involvement of few intermediaries between producers and consumers. Being used interchangeably, Alternative food networks fall under the same umbrella as SFSCs. Often guided by principles of sustainability, SFSCs are shaped by recent international policy frameworks. While SFSCs boast strengths, they also encounter challenges in their operations.

Contents

Origin of the concept

SFSCs were originally identified as examples of "resistance" of farmers to modernization of the food system, characterized by the development of supply chains based on long-distance trade. [1] Resistance consists in the fact that, by selling directly to consumers, farmers bypass intermediaries and thus can develop autonomous marketing strategies based on differentiation. These strategies give farmers the possibility of keeping a bigger share of the value added within the farm and within the local economies. They have also have surfaced as sustainable solutions to tackle the current and future sustainability challenges of the food system, such as promoting food sovereignty, which relates to a citizens' ability to access nutritious, local, and sustainably produced foods for their diets. [2] Given these characteristics, short food supply chains are increasingly taken into consideration by rural food policies as a driver of change in the food system and a policy tool for rural development. [3]

The analysis of short food supply chains has fed a broader debate on "alternative food chains", [4] "alternative food networks", [5] and "sustainable food chains". [6]

Specificity

SFSCs are considered the most appropriate channels for organic and locally specific products and for small farmers. In fact, a closer relation between producers and consumers gives producers the opportunity to develop a richer communication, and to identify market niches. Ilbery and Maye state, "the crucial characteristic of SFSCs is that foods which reach the final consumer have been transmitted through an SC that is 'embedded' with value-laden information concerning the mode of production, provenance, and distinctive quality assets of the product". [4] [7] Likewise, Marsden et al. (2000) state that "a common characteristic, however, is the emphasis upon the type of relationship between the producer and the consumer in these supply chains, and the role of this relationship in constructing value and meaning, rather than solely the type of product itself". [8] SFSCs have the capacity to redefine the production of food items outside the industrialized food system, creating a disruptive process aimed at enabling primary producers to earn a larger share of the profit generated by food production. [8] [9]

Dimensions of proximity

In order to develop a definition of SFSCs, there are a number of candidate criteria that may be used. SFSCs have been conceptualized in terms of Dimensions of Proximity. Kebir and Torre (2012) were perhaps some of the first to propose such a conceptualization, classifying SFSCs based on several dimensions: Geographical Proximity, "Organized" Proximity [10] and Social Proximity. [2] The three are defined as:

Classification

SFSCs are classified by Renting et al. [7] as face-to-face, proximate, or extended. Face to face are characterized by physical encounters between producers and consumers (as in the case of farmers' markets). In the proximate short food supply chains, producers do not necessarily engage in product distribution (as in the case of consumers' cooperatives). In the extended short food supply chains, although geographical distances between producers and consumers may be long, consumers are aware of the identity of the producers and of the products (such as in the case of fair trade and protected denominations of origin). [7]

Community networks

Alternative food networks (AFNs) fall within the same category as SFSCs. They offer an alternative to conventional food systems by aiming to localize and socialize food production, distribution, and consumption. AFNs strive to champion local, equitable, and high-quality food options. [11] Alternative Food Networks (AFNs) exhibit diversity, ranging from isolated trials to interconnected community-based entities. Their structures may reflect bottom-up approaches, and how alternative they are depends on the values upheld, the initiative's objectives, and the extent of departure from conventional market norms. [11] The origin of AFNs might have arisen from consumers, producers, or a mix of both, functioning either as single or community ventures, and can range from entirely profit-driven to only socially motivated endeavors. Academic discourse categorizes AFNs according to various criteria, including their temporal and spatial reach, the degree of engagement from producers and consumers, the quantity of intermediaries engaged, the organizational framework and economic models. [11]

Sustainability

SFSCs have arisen as viable solutions to tackle the future concerns of food systems. Managing the economic, social, and environmental impacts contributes to the sustainability of the supply chain. [2] They have the potential to support and strengthen urban-rural food economies, promote local bonds and improve social relationships among stakeholders in the food system. [12] Other benefits have been identified, reporting SFSCs having positive effects on society and favorable economic outcomes as well as a reduction in environmental impacts. These benefits can also be extended to other organizational forms of SFSCs, such as AFNs. [12]

A common characteristic for many SFSCs is their potential to improve producers' incomes. When looking at the local level, SFSCs add to their economic and rural development through increasing local finances. [13] Shortening the food chain encourages social sustainability through trust, solidarity, and shared values between producers and consumers, facilitated by closer proximity among supply chain actors. [13] Shortening the food chain also creates positive social sustainability outcomes, such as consumer empowerment, promotion of healthy diets, and social inclusion. In terms of environmental sustainability, SFSCs can play a role in reducing food miles and greenhouse gas emissions. They often prioritize organic or ecological production methods, minimizing the environmental harm associated with synthetic pesticides, insecticides, monocropping, and more. Additionally, SFSCs have the potential to contribute to reductions in food waste and energy consumption. [13]

Policy development

Sustainable Development Goals (SDGs)

The 2030 Agenda for Sustainable Development, established by the United Nations, encompasses 17 Sustainable Development Goals (SDGs) aimed at meeting present needs while protecting the ability of future generations to meet their own needs. Central to these SDGs is the principle of sustainability. [2] Among these goals is the promotion of decent work and economic growth, which involves the creation of sustainable employment opportunities. Another objective is to encourage responsible consumption and production practices, which entail waste reduction and the adoption of renewable energy sources. Additionally, one of the sustainability targets pertains to supply chains and their contribution to climate action by minimizing their carbon footprint. [2] The role of food and its various societal dimensions, is acknowledged as essential for achieving the 17 Sustainable Development Goals (SDGs) established by the international community. [14]

New Urban Agenda (NUA)

With urban populations experiencing increased growth and nearly 80% of food already being consumed in urban areas, building resilient and economically prosperous food systems integrated across landscapes is essential. [15] The FAO (2019) have created a 3E approach to assist governments to promote better food policies through laws and governance, to encourage investment and data transparency. [15] It uses context-specific actions like supporting local supply chains and social programs to build thriving communities and sustainable food systems. It shares successful strategies with other governments locally and globally to create a ripple effect and establish international standards for food governance. [15]

Milan Urban Food Policy Pact (MUFPP)

In 2015, the Milan Urban Food Policy Pact (MUFPP), a joint declaration among the largest cities and metropolitan areas, was created to strengthen the implementation of SDGs within urban food systems. [16] This pact urges institutions to recognize the role of food systems in urban planning through six categories of interventions articulated in 37 recommended actions (RAs). [17] These commitments now serve as the basis of food policy agendas for over 200 major urban conglomerations globally, influencing food distribution and consumption patterns among their 400 million inhabitants. [18] [12]

Understanding the connections between Short Food Supply Chains (SFSCs), Sustainable Development Goals (SDGs), the New Urban Agenda (NUA) and the Milan Urban Food Policy Pact (MUFPP) provides policymakers with a science-based framework to use SFSCs as a way to build more sustainable food systems, corresponding with the objectives outlined by the UN Food Systems Summit. [19] The development of such a framework would also facilitate the quantification of the contributions of SFSCs to achieving specific policy goals, so that their objectives can be more precisely implemented. [12]

Strengths and Challenges

SFSCs demonstrate adaptability during disruptions and encourage collaboration. Highlighting strong relationships among stakeholders, particularly producers and consumers. [13] Increased collaboration leads to quicker response times and improved performance. Common strategies include risk sharing, collaborative forecasting, communication, joint decision-making, supplier certification and development. [13] Flexibility aids SFSCs in adapting to change by quickly reallocating resources. Strategies to increase flexibility include flexible transportation systems, production facilities, multi-sourcing, and postponement or mass customization. Visibility encourages resilience by enhancing transparency and ensuring timely delivery of relevant information within the supply chain. [13]

SFSCs encounter hurdles like limited resources and expertise, limiting their ability to access funding for sustainable technologies. Additionally, they face challenges in market access, grappling with the high initial costs of self-selling or the competitive disadvantage against larger grocers. These difficulties can result in financial losses in the short and long term. [20] Regulatory frameworks of supply chain governance, along with limited human capital and shrinking access to farmland can affect the viability of SFSCs. [2] Alongside heightened responsibilities, the smaller scale of these producers introduces challenges when starting or increasing SFSC operations. These challenges vary in type based on the producer's characteristics, farm conditions, consumer relationships, and the specific SFSC initiative. [21] Challenges can also include increased real food costs, inefficiencies in resource allocation, transportation issues, and potential food safety risks due to reduced controls. [21]

Regulations

A French action plan developed in 2009 at the Ministry of Agriculture, Agrifood, and Forestry was aimed at supporting the development of short food chains (les circuits courts de commercialisation des produits agricoles). According to the plan, short food chains are defined on the base of the number of actors involved. SFSC are considered as "commercialisation of agricultural products through direct selling or indirect selling when only one intermediary is involved". (« Un circuit court est un mode de commercialisation des produits agricoles qui s'exerce soit par la vente directe du producteur au consommateur, soit par la vente indirecte à condition qu'il n'y ait qu'un seul intermédiaire. »)

However, there have been discussions at the senate and at regional levels that shortness should not be reduced to the number of intermediaries but also geographical distance should be considered (e.g., one can buy wine directly, but what if it travels 1,000 km?). Following the national action plan (or maybe prior to it in some cases), regional SFSC plans have been developed. Regional action plans refer to the definition above, but they also complement or precise it. F.i. Aquitaine region also adds short or reduced geographical distance between producers and consumers (link). The French Law on modernisation of agriculture and fishing, updated in 2010 (n° 2010-874), among its many other intervention actions also states "the development of short food chains and facilitation of geographical proximity between producers and processors."

Examples

Farmers' markets are physical retail markets featuring foods sold directly by farmers to consumers. There may be controls intended to ensure that sellers and products are local as well as excluding intermediaries: for example, Guildford Borough Council states that producers using their Farmers' Market "must be based in our catchment area of within [a] 50 mile radius of Guildford", although they do also state that "occasionally we will take a producer outside the catchment, but only if it's a product that can't be sourced within the radius". [22]

Community-supported agriculture (CSA), network or association of individuals who have pledged to support one or more local farms, with growers and consumers sharing the risks and benefits of food production. The URGENCI network federates initiatives of CSA from all over the world.

Gruppi di acquisto solidale (GAS) Italian networks initiated by consumers that link up to farmers to organize alternative food provision.

AMAP (French Associations pour le maintien d'une agriculture paysanne) support peasant and organic agriculture through direct links between farmers and consumers

Food hubs aggregate, distribute and market food from farmers to consumers. [23]

Research projects

See also

Related Research Articles

<span class="mw-page-title-main">Local food</span> Food produced within a short distance of where it is consumed

Local food is food that is produced within a short distance of where it is consumed, often accompanied by a social structure and supply chain different from the large-scale supermarket system.

<span class="mw-page-title-main">Community-supported agriculture</span> Type of sharing system for food production and distribution

Community-supported agriculture or cropsharing is a system that connects producers and consumers within the food system closer by allowing the consumer to subscribe to the harvest of a certain farm or group of farms. It is an alternative socioeconomic model of agriculture and food distribution that allows the producer and consumer to share the risks of farming. The model is a subcategory of civic agriculture that has an overarching goal of strengthening a sense of community through local markets.

<span class="mw-page-title-main">Farmers' market</span> Market featuring foods sold directly by farmers to consumers

A farmers' market is a physical retail marketplace intended to sell foods directly by farmers to consumers. Farmers' markets may be indoors or outdoors and typically consist of booths, tables or stands where farmers sell their produce, live animals and plants, and sometimes prepared foods and beverages. Farmers' markets exist in many countries worldwide and reflect the local culture and economy. The size of the market may be just a few stalls or it may be as large as several city blocks. Due to their nature, they tend to be less rigidly regulated than retail produce shops.

<span class="mw-page-title-main">Urban agriculture</span> Farming in cities and urban areas

Urban agriculture refers to various practices of cultivating, processing, and distributing food in urban areas. The term also applies to the area activities of animal husbandry, aquaculture, beekeeping, and horticulture in an urban context. Urban agriculture is distinguished from peri-urban agriculture, which takes place in rural areas at the edge of suburbs.

Agribusiness is the industry, enterprises, and the field of study of value chains in agriculture and in the bio-economy, in which case it is also called bio-business or bio-enterprise. The primary goal of agribusiness is to maximize profit while satisfying the needs of consumers for products related to natural resources such as biotechnology, farms, food, forestry, fisheries, fuel, and fiber.

<span class="mw-page-title-main">Sustainable food system</span> Balanced growth of nutritional substances and their distribution

A sustainable food system is a type of food system that provides healthy food to people and creates sustainable environmental, economic, and social systems that surround food. Sustainable food systems start with the development of sustainable agricultural practices, development of more sustainable food distribution systems, creation of sustainable diets, and reduction of food waste throughout the system. Sustainable food systems have been argued to be central to many or all 17 Sustainable Development Goals.

<span class="mw-page-title-main">Agriculture in Benin</span>

Benin is predominantly a rural society, and agriculture in Benin supports more than 70% of the population. Agriculture contributes around 35% of the country's gross domestic product (GDP) and 80% of export income. While the Government of Benin (GOB) aims to diversify its agricultural production, Benin remains underdeveloped, and its economy is underpinned by subsistence agriculture. Approximately 93% of total agricultural production goes into food production. The proportion of the population living in poverty is about 35.2%, with more rural households in poverty (38.4%) than urban households (29.8%). 36% of households depend solely upon agricultural (crop) production for income, and another 30% depend on crop production, livestock, or fishing for income.

Sustainable consumption is the use of products and services in ways that minimizes impacts on the environment.

The term food system describes the interconnected systems and processes that influence nutrition, food, health, community development, and agriculture. A food system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, distribution, and disposal of food and food-related items. It also includes the inputs needed and outputs generated at each of these steps. Food systems fall within agri-food systems, which encompass the entire range of actors and their interlinked value-adding activities in the primary production of food and non-food agricultural products, as well as in food storage, aggregation, post-harvest handling, transportation, processing, distribution, marketing, disposal, and consumption. A food system operates within and is influenced by social, political, economic, technological and environmental contexts. It also requires human resources that provide labor, research and education. Food systems are either conventional or alternative according to their model of food lifespan from origin to plate. Food systems are dependent on a multitude of ecosystem services. For example, natural pest regulations, microorganisms providing nitrogen-fixation, and pollinators.

<span class="mw-page-title-main">Agricultural marketing</span> Process of moving agricultural products from the farm to the consumer

Agricultural marketing covers the services involved in moving an agricultural product from the farm to the consumer. These services involve the planning, organizing, directing and handling of agricultural produce in such a way as to satisfy farmers, intermediaries and consumers. Numerous interconnected activities are involved in doing this, such as planning production, growing and harvesting, grading, packing and packaging, transport, storage, agro- and food processing, provision of market information, distribution, advertising and sale. Effectively, the term encompasses the entire range of supply chain operations for agricultural products, whether conducted through ad hoc sales or through a more integrated chain, such as one involving contract farming.

<span class="mw-page-title-main">Micro-sustainability</span> Individual or small scale sustainability efforts

Micro-sustainability is the portion of sustainability centered around small scale environmental measures that ultimately affect the environment through a larger cumulative impact. Micro-sustainability centers on individual efforts, behavior modification, education and creating attitudinal changes, which result in an environmentally conscious individual. Micro-sustainability encourages sustainable changes through "change agents"—individuals who foster positive environmental action locally and inside their sphere of influence. Examples of micro-sustainability include recycling, power saving by turning off unused lights, programming thermostats for efficient use of energy, reducing water usage, changing commuting habits to use less fossil fuels or modifying buying habits to reduce consumption and waste. The emphasis of micro-sustainability is on an individual's actions, rather than organizational or institutional practices at the systemic level. These small local level actions have immediate community benefits if undertaken on a widespread scale and if imitated, they can have a cumulative broad impact.

In the agricultural context, diversification can be regarded as the re-allocation of some of a farm's productive resources, such as land, capital, farm equipment and labour to other products and, particularly in richer countries, to non-farming activities such as restaurants and shops. Factors leading to decisions to diversify are many, but include: reducing risk, responding to changing consumer demands or changing government policy, responding to external shocks and, more recently, as a consequence of climate change.

Participatory Guarantee Systems (PGS), as defined by IFOAM, are "locally focused quality assurance systems. They certify producers based on active participation of stakeholders and are built on a foundation of trust, social networks and knowledge exchange." They represent an alternative to third party certification, especially adapted to local markets and short supply chains. They can also complement third party certification with a private label that brings additional guarantees and transparency. PGS enable the direct participation of producers, consumers and other stakeholders in:

Sustainability standards and certifications are voluntary guidelines used by producers, manufacturers, traders, retailers, and service providers to demonstrate their commitment to good environmental, social, ethical, and food safety practices. There are over 400 such standards across the world.

Sustainable products are products who are either sustainability sourced, manufactured or processed that provide environmental, social and economic benefits while protecting public health and environment over their whole life cycle, from the extraction of raw materials until the final disposal.

<span class="mw-page-title-main">Peri-urban agriculture</span> Aspect of agriculture

Peri-urban regions can be defined as 'superficial' rural areas that are within the orbit of immediate urban hubs, in other words, areas that surround large population centers. These regions can also be referred to as 'exurban areas', 'the rural-urban fringe' or the 'fringe', they include the transition zones between the outer limits of the commuter belt and the edge of newly constructed suburban areas.

<span class="mw-page-title-main">Sustainable Development Goal 12</span> 12th of 17 Sustainable Development Goals to ensure responsible consumption and production

Sustainable Development Goal 12, titled "responsible consumption and production", is one of the 17 Sustainable Development Goals established by the United Nations in 2015. The official wording of SDG 12 is "Ensure sustainable consumption and production patterns". SDG 12 is meant to ensure good use of resources, improve energy efficiency and sustainable infrastructure, provide access to basic services, create green and decent jobs, and ensure a better quality of life for all. SDG 12 has 11 targets to be achieved by at least 2030, and progress towards the targets is measured using 13 indicators.

<span class="mw-page-title-main">Sustainable Development Goal 2</span> Global goal to end hunger by 2030

Sustainable Development Goal 2 aims to achieve "zero hunger". It is one of the 17 Sustainable Development Goals established by the United Nations in 2015. The official wording is: "End hunger, achieve food security and improved nutrition and promote sustainable agriculture". SDG 2 highlights the "complex inter-linkages between food security, nutrition, rural transformation and sustainable agriculture". According to the United Nations, there are around 690 million people who are hungry, which accounts for slightly less than 10 percent of the world population. One in every nine people goes to bed hungry each night, including 20 million people currently at risk of famine in South Sudan, Somalia, Yemen and Nigeria.

Globalization of supply chains and pressure to lower production costs have negatively impacted environments and communities around the world, especially in developing nations where production of high demand goods is increasingly taking place. Since the 1990s, awareness of these negative impacts has grown, leading stakeholders to push companies to take responsibility and actively work to improve the sustainability of their supply chains. It has come to be understood that a company is only as sustainable as the start of its supply chain, bringing about the need for sustainable sourcing. Sustainable sourcing refers to the inclusion of social, environmental, and economic criteria in the sourcing process.

The Food Bank of Indonesia is a non-profit foundation operating in the social sector. Located in Jakarta, the Food Bank of Indonesia is the first food bank in the country actively working to provide access to food and eradicate hunger in various regions across Indonesia. FOI also supports the country in achieving Sustainable Development Goals (SDGs), by promoting food sovereignty and implementing responsible patterns of production and consumption.

References

  1. ↑ Van Der Ploeg, Jan Douwe, Henk Renting, Gianluca Brunori, Karlheinz Knickel, Joe Mannion, Terry Marsden, and others, “Rural Development: From Practices and Policies Towards Theory”, Sociologia Ruralis, 40 (2000), 391–408 <doi:10.1111/1467-9523.00156>
  2. 1 2 3 4 5 6 7 8 9 10 Balcom, Rebecca; Abebe, Gumataw Kifle; Yiridoe, Emmanuel K.; Hartt, Christopher M. (2023). "Sustainable production and distribution practices in Atlantic Canadian short food supply chains: Explorative study". Frontiers in Sustainable Food Systems. 7. doi: 10.3389/fsufs.2023.1121006 .
  3. ↑ "Conference "Local agriculture and short food supply chains" (Brussels, 20/04/2012) - Agriculture and rural development". Ec.europa.eu. Retrieved 2012-10-23.
  4. 1 2 Ilbery, B., and D. Maye, 2005. "Alternative (shorter) food supply chains and specialist livestock products in the Scottish-English borders", Environment and planning, A 37 (5): 823–844.
  5. ↑ Goodman, D., and M. Goodman. 2008. «Alternative food networks». International encyclopedia of human geography, pp.(Oxford: Elsevier).
  6. ↑ Roep, D., and H. Wiskerke. 2006. Nourishing networks: fourteen lessons about creating sustainable food supply chains. Reed Business Information, Wageningen University.
  7. 1 2 3 Renting H., Marsden T., Banks J. (2003) Understanding alternative food networks: exploring the role of short food supply chains in rural development. Environment and Planning A 2003, volume 35, pages 393–411
  8. 1 2 Marsden, T., Banks, J. and Bristow, G., (2000), «Food supply chain approaches: exploring their role in rural development». Sociologia ruralis 40 (4): 424–438.
  9. ↑ Bayir, Bilgesu; Charles, Aurélie; Sekhari, Aicha; Ouzrout, Yacine (2022). "Issues and Challenges in Short Food Supply Chains: A Systematic Literature Review". Sustainability. 14 (5): 3029. doi: 10.3390/su14053029 .
  10. 1 2 Kebir, L. and Torre A. (2012) Geographical proximity and new short food supply chains. In: Lazzeretti, Luciana (ed.) 2012. Creative Industries and Innovation in Europe: Concepts, Measures and Comparative Case Studies. Routledge.
  11. 1 2 3 Gori, Francesca; Castellini, Alessandra. "Alternative Food Networks and Short Food Supply Chains: A Systematic Literature Review Based on a Case Study Approach" . Retrieved April 17, 2023.
  12. 1 2 3 4 Petruzzelli, M.; Ihle, R.; Colitti, S.; Vittuari, M. (October 2023). "The role of short food supply chains in advancing the global agenda for sustainable food systems transitions". Cities. 141: 104496. doi:10.1016/j.cities.2023.104496. hdl: 11585/935513 . ISSN   0264-2751.
  13. 1 2 3 4 5 6 Michel-Villarreal, Rosario (2023). "Towards sustainable and resilient short food supply chains: a focus on sustainability practices and resilience capabilities using case study". British Food Journal. 125 (5): 1914–1935. doi:10.1108/BFJ-09-2021-1060.
  14. ↑ Sachs, Jeffrey D.; Schmidt-Traub, Guido; Mazzucato, Mariana; Messner, Dirk; Nakicenovic, Nebojsa; Rockström, Johan (September 2019). "Six Transformations to achieve the Sustainable Development Goals". Nature Sustainability. 2 (9): 805–814. Bibcode:2019NatSu...2..805S. doi:10.1038/s41893-019-0352-9. ISSN   2398-9629.
  15. 1 2 3 Morrison, Jamie (2019). "FAO framework for the Urban Food Agenda [In Brief]" (PDF).
  16. ↑ "Milan Urban Food Policy Pact" (PDF). 2015.
  17. ↑ Cohen, Nevin (2022-04-05). "Roles of Cities in Creating Healthful Food Systems". Annual Review of Public Health. 43 (1): 419–437. doi: 10.1146/annurev-publhealth-052220-021059 . ISSN   0163-7525. PMID   34936824.
  18. ↑ FAO (2018). "The Milan Urban Food Policy Pact Monitoring Framework" (PDF).
  19. ↑ von Braun, Joachim; Afsana, Kaosar; Fresco, Louise O.; Hassan, Mohamed; Torero, Maximo (2021). "Food Systems – Definition, Concept and Application for the UN Food Systems Summit" (PDF).
  20. ↑ Jarzębowski, Sebastian; Bourlakis, Michael; Bezat-Jarzębowska, Agnieszka (January 2020). "Short Food Supply Chains (SFSC) as Local and Sustainable Systems". Sustainability. 12 (11): 4715. doi: 10.3390/su12114715 . ISSN   2071-1050.
  21. 1 2 Belletti, Giovanni; Marescotti, Andrea (2020). "Short Food Supply Chains For Promoting Local Food On Local Markets" (PDF).
  22. ↑ Guildford Borough Council, Farmers' Market, accessed 20 January 2021
  23. ↑ Craven, Teri J.; Krejci, Caroline C.; Mittal, Anuj (January 2018). "Logistics Best Practices for Regional Food Systems: A Review". Sustainability. 10 (1): 168. doi: 10.3390/su10010168 .
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.