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Chrysanthi Charatsari, Anastasios Michailidis, Martina Francescone, Marcello De Rosa, Dimitrios Aidonis, Luca Bartoli, Giuseppe La Rocca, Luca Camanzi and Evagelos D. Lioutas
The digitalization of agriculture generates a new environment for the actors involved in agrifood production. In such a context, Agricultural Knowledge and Innovation Systems (AKISs) face the challenge of reconsidering their operational paradigms, redefi...
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Mariusz Hamulczuk, Karolina Pawlak, Joanna Stefanczyk and Jaroslaw Golebiewski
The Russian?Ukrainian conflict has led to the disruption of global supply chains, thus posing a threat to food security. The study aimed to assess the short-term impact of the conflict on food supply and global retail food prices resulting from the disru...
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Patrizia Borsotto, Roberto Cagliero, Francesca Giarè, Giorgia Giordani, Rita Iacono, Ilenia Manetti and Roberta Sardone
Short food supply chains (SFSCs) are one of the most direct approaches to more directly connecting consumers with producers. The scaling-up of SFSCs is often challenged by critical issues which can be overcome with identification of the most sustainable,...
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Néstor Vercher
Social innovation is gaining attention as a perspective that stresses the relevance of transforming social relations to promote sustainable territorial development. This paper adopts the social innovation approach to examine Alternative Food Networks. Th...
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Adrián Csordás, János Pancsira, Péter Lengyel, István Füzesi and János Felföldi
The traditional global food supply chains are not just complex, but they do not support the sustainability of agriculture. The business models with the greatest growth potential are those that would allow consumers to buy more directly from producers. Be...
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Alina Haller
Agriculture and related activities generate a significant amount of greenhouse gas emissions with environmental and biodiversity implications. Based on the European objectives proposed by the Green Pact, this paper assesses the carbon footprint of agricu...
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Anissa Belkheiri, Ali Forouhar, Alina Violeta Ursu, Pascal Dubessay, Guillaume Pierre, Cedric Delattre, Gholamreza Djelveh, Slim Abdelkafi, Nasser Hamdami and Philippe Michaud
Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of a-(1,4) linked d-galactopyrano...
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Daniela Craveiro, Sibila Marques, Ana Marreiros, Ruth Bell, Matluba Khan, Cristina Godinho, Sonia Quiroga and Cristina Suárez
PROVE is a Portuguese program that empowers small-scale farmers organized into local networks to directly commercialize baskets of locally produced fruits and vegetables to consumers. This study applied a post-test-only non-equivalent group design to eva...
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Giovanna Sacchi, Leonardo Cei, Gianluca Stefani, Ginevra Virginia Lombardi, Benedetto Rocchi, Giovanni Belletti, Susanne Padel, Anna Sellars, Edneia Gagliardi, Giuseppe Nocella, Sarah Cardey, Minna Mikkola, Urszula Ala-Karvia, Àine Macken-Walsh, Bridin McIntyre, John Hyland, Maeve Henchion, Riccardo Bocci, Bettina Bussi, Giuseppe De Santis, Ismael Rodriguez y Hurtado, Patrick De Kochko, Pierre Riviere, María Carrascosa-García, Ignacio Martínez, Bruce Pearce, Nic Lampkin, Camille Vindras, Frederic Rey, Véronique Chable, Antoine Cormery and Gyula Vasvari
Organic and low-input food systems are emerging worldwide in answer to the sustainability crisis of the conventional agri-food sector. ?Alternative? systems are based on local, decentralized approaches to production and processing, regarding quality and ...
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Anna Carbone
This paper explores the relationships between food and places and how these affect the organization and functioning of different supply chains. The theme is increasingly relevant due to demand trends and new production patterns, including globalization, ...
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