The Short Food Supply Chain (SFSC) is characterised by offering a closer contact between consumer and producer, which can partly create security with the consumer and partly open a channel for dialogue about values, expectations and needs.

Consumers’ shopping patterns are changing faster than ever. Developments are influenced by many factors and trends, including changes in supply and demand, food price developments, intensified price competition and changes in consumer needs and behaviour. New technological opportunities – especially digitalisation – open up for new business models. Value-based and conscious consumption as well as individual health and nutritional needs are strong trends. It opens for responsibly produced, traceable high-quality products.

Regarding consumers, the experience in the majority of the 12 Beacon Regions of the agroBRIDGES project is that they are willing to pay more for fresh, healthy and preferably locally produced goods. They focus on climate-friendly consumption and therefore short transport can be a significant factor. Honesty, transparency, and credible narratives are also important trends in the food market, supporting the need for more direct contact between producer and consumer.

The farmers’ incentive to work in SFSCs is often a desire to get higher prices for their products. Especially in those Beacon Regions where the economic crisis has been most significant, it has often been a matter of survival for the farm. Short food supply chains can promote the sustainability of agricultural production and create environmental, economic and social benefits in a rural area.

There are regional differences in the 12 Beacon Regions in terms of which drivers support the development of SFSCs, but for the most part we have identified:

1. Increased awareness about nutrition, health, freshness, and climate friendly production / purchase.
2. Increased income of the population and willingness to pay more.
3. Decline of the quality of retail chain products due to price competition.
4. Possibility to purchase a niche product.
5. Personal relationship with the farmer (farmer’s representative).

There is great potential for further development of SFSCs in the 12 Beacon Regions. They still play a minor role in the overall economy, but as the models in many cases both meet a demand from consumers and allow for increased revenues for the farmer, we will probably see a growth in the sector. However, it can be difficult for the farmer to produce, market and sell their own products due to lack of resources and in some cases also insufficient skills to reach the final consumer.

Example of a factsheet on current status of SFSCs in Andalusia (Spain)

In the framework of the agroBRIDGES project, a report on Good Practices (GPs) has been produced where the most relevant good practices, success cases and opportunities related to Short Food Supply Chains (SFSCs) across Europe are highlighted. The report is an attempt to address the general and specific barriers encountered by producers, consumers and intermediaries in the implementation of SFSCs.

In order to compile GPs related to the agroBRIDGES project, a process flow technique known as the experience capitalization cycle has been used to identify and proof practices as ‘good’. The process involves five steps namely: (1) Taking the appropriate time to reflect on the practice under investigation; (2) Assessing experiences and lessons learned; (3) Capturing; (4) Sharing and (5) Implementing GPs by the end-user.

GPs for agroBRIDGES are explored under three broad themes namely: (1) Mutual benefits between primary producers and consumers SFSCs; (2) Education and awareness raising practices; and (3) Public procurement SFSC approaches. The Good Practices are identified from desk-based research or interviews with key actors involved.

A total of 51 Good Practices have been identified and collated from SFSCs in Denmark, France, Greece, Italy, Latvia, Lithuania, the Netherlands, Poland, Turkey, Finland, Ireland, Spain and other international representations across Europe. An analysis of the 51 identified Good Practices reveals that 22 Good Practices were obtained from SFSCs that sold produce directly to consumers while 18 came from chains that involved intermediaries. Four Good Practices came from entities that served dual functions as direct sales outlets and intermediaries while seven were classified as ‘other’. In addition, the majority of the Good Practices fell within the first theme – Mutually beneficial Good Practices, followed by the second theme – Education and awareness raising practices.

Word frequencies analysed from the collected Good Practices templates suggest that a lot of the practices were associated with food, with vegetables and meat being the most common food groups mentioned in relation to Good Practices. The analysis also reveals producers as the main actors considered in the practices collected, while many of the SFSCs appear to embrace an environmental ethos and collaborate with each other. Most Good Practices (27) also corresponded to needs concerning access – with access referring to both consumer access to SFSC products and producer access to markets. GPs relating to engagement (primarily producer and consumer engagement) were the next most frequently collected (13 GPs), with the GPs largely tackling the issue of the producers’ ability to connect with consumers. The third category of GPs corresponded to needs relating to economic value for producers and consumers (8 GPs).

The scoping of good practices and success cases is intended to form part of the ‘Yes, you can!’ tool, that will be included in the agroBRIDGES Toolbox. Prior to that they will be evaluated and ranked at regional and pan-European co-creation workshops, enabling the co-design of potential solutions to SFSC challenges. They are also recorded in an interactive catalogue, which will be shared on the agroBRIDGES public website.

Food products featured in the collection of Good Practices