Developing a service offering for a logistical service provider—Case of local food supply chain

2014 ◽  
Vol 157 ◽  
pp. 318-326 ◽  
Author(s):  
Antti Martikainen ◽  
Petri Niemi ◽  
Petra Pekkanen
Keyword(s):  
Supply Chain ◽  
Service Provider ◽  
Food Supply ◽  
Local Food ◽  
Food Supply Chain ◽  
Service Offering

scholarly journals COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA

2021 ◽  
Vol 13 (16) ◽  
pp. 9234
Author(s):  
Omar Alsetoohy ◽  
Baker Ayoun ◽  
Mahmoud Abou-Kamar
Keyword(s):  
Supply Chain ◽  
Supply Chains ◽  
Food Supply ◽  
Local Food ◽  
Partial Least Square ◽  
Food Supply Chain ◽  
Destination Branding ◽  
Food Supply Chains ◽  
The Usa ◽  
Sustainability Practices

The COVID-19 outbreak has forced customers to shift their food habits to more locally grown products. Therefore, restaurants have begun to provide local food, which is reflected in “farm to fork” or “locally-sourced” or “farm to table” restaurants. Thus, purchasing sustainable food, specifically local food products, has become one of the most salient sustainability practices in restaurants. Therefore, this study seeks to further explore the influences of the Sustainable Local Food Supply Chain (SLFSC) of green fine-dining restaurants on tourist food experiences and destination branding in the USA. Data were analyzed using the partial least square (PLS) technique of a sample of 232 respondents. The findings of this study showed positive impacts of all sustainability dimensions on most consumption values of tourists (i.e., emotional, epistemic, health, taste/quality, etc.). The findings indicated that each sustainability dimension and overall sustainability of the local food supply chain had strong positive effects on destination branding. Finally, tourist food experiences in totality mediated the relationship between the overall Sustainable Local Food Supply Chain and destination branding. This study contributes to the existing literature by developing and validating a scale to measure the sustainability practices of local food supply chains in restaurants to fill this gap in the literature. Additionally, the findings have intimate important theoretical and practical implications.

scholarly journals COVID-19 and consumer demand for local meat products in South Carolina

2021 ◽  
pp. 1-6
Author(s):  
Steven Richards ◽  
Michael Vassalos
Keyword(s):  
South Carolina ◽  
Supply Chain ◽  
Food Supply ◽  
Local Food ◽  
Stress Test ◽  
Meat Products ◽  
The Novel ◽  
Food Supply Chain ◽  
Novel Coronavirus ◽  
The U.S

The emergence of the novel coronavirus (COVID-19) pandemic and the associated economic disrup­tions have challenged local food producers, distributors, retailers, and restaurants since March 2020. COVID-19 was a stress test for the U.S. local food supply chain, exposing vulnerabilities whose impacts have varied by region and sector. Some local producers saw sales fall in 2020 due to COVID-19 restric­tions and consumer foot traffic changes (O’Hara, Woods, Dutton, & Stavely, 2021). In other areas, local food producers were able to pivot from collapsing market channels by finding opportunities elsewhere (Thilmany, Canales, Low, & Boys, 2020).

Short food supply chain between micro/small farms and restaurants

2018 ◽  
Vol 120 (8) ◽  
pp. 1722-1734 ◽  
Author(s):  
Claudia Paciarotti ◽  
Francesco Torregiani
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Distribution System ◽  
Local Food ◽  
Specific Area ◽  
Food Distribution ◽  
Food Supply Chain ◽  
Content Type ◽  
Logistics Service ◽  
Production Type

Purpose The purpose of this paper is to explore the strength and weakness connected to the implementation of a local food logistics services, designed to facilitate and enable the use of local food among restaurants. Design/methodology/approach A total of 60 restaurateurs located in a small Italian city and 100 owners of micro and small-sized farms, located within a 30 km radius from the city, have been interviewed. The collected data have been analysed through descriptive analysis and Kruskal-Wallis and Mann-Whitney U tests for differences between gender, production type and business size. Findings The results agree with existing literature: poor communication and an unstructured logistics limit the interaction among actors. However, significant for the purpose, the data show that producers are interested in expanding their market and restaurateurs are interested in a broader supply of local products, and they both open to a logistics service that improves the supply of local food. Research limitations/implications The following exploratory study is based on a sample of farmers and restaurants in a specific area so the results could not be generalised in a national/international context. Practical implications The logistics service objective is the promotion of a sustainable territory development in support of the social economy values. Originality/value The study investigates this issue focussing on a practical solution of local food distribution system among restaurants. The logistics service tends to solve the logistics criticalities maintaining the principles of the short food supply chain.

Creating resilience for climate change in Smart Cities based on the Local Food Supply Chain

2021 ◽  
Author(s):  
Mario E. Vallejo ◽  
Victor M. Larios ◽  
Veronica Gutierrez Magallanes ◽  
Cecilia Cobian ◽  
Maria de la Luz Guzman Castaneda ◽  
...  
Keyword(s):  
Climate Change ◽  
Supply Chain ◽  
Food Supply ◽  
Local Food ◽  
Smart Cities ◽  
Food Supply Chain

Estimating the business potential for operators in a local food supply chain

2016 ◽  
Vol 118 (11) ◽  
pp. 2815-2827 ◽  
Author(s):  
Petri Niemi ◽  
Petra Pekkanen
Keyword(s):  
Supply Chain ◽  
Market Share ◽  
Food Supply ◽  
Local Food ◽  
Economic Feasibility ◽  
Market Potential ◽  
Food Supply Chain ◽  
Content Type ◽  
Regional Food ◽  
Novel Approach

Purpose Estimating the business potential for local food intermediary businesses, like wholesales and retailing, can be extremely difficult. The purpose of this paper is to present an approach at finding out the possibilities of estimating the business potential of a business idea in advance. Design/methodology/approach In the approach, a model is built based on two data sources. Statistical data on the food expenditure of households and average division of the revenues and margins of the local food supply chain are divided to production, intermediate level (wholesales/distribution) and retailing stages. To estimate the regional local food business potential as a whole, the market share estimations have been made by local food experts. Findings The approach was tested and utilized in evaluating the feasibility of a local food wholesale business in South-East Finland. It produced a credible overview of the business potential and pinpointed the challenges of the local food wholesales. The study indicated also that expressing the feasibility in terms of the required market share for employee count is an easy-to-understand way to depict the feasibility of a business. Research limitations/implications The model gives indicative, industry average-based results: the results of the model should be refined with analyses on the particular business model, especially its cost efficiency and other competitive parameters compared to more traditional way of doing business. Practical implications The model helps local food entrepreneurs and firms as well as their financiers to get a realistic picture of the business potential and the economic feasibility of the targeted business. Originality/value The study introduces a novel approach combining quantitative data and expert evaluation for evaluating the market potential and economic prerequisites of a regional food supply chain operator.

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