Exploring the drivers of and barriers to more sustainable food supply chains study of different approaches to the production and consumption of French beans

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Abstract

This thesis is aimed at exploring the issues involved in the creation and the development of more sustainable food supply chains, by looking at different approaches to the production and consumption of Frjench beans and analysing the whole chain of production, distribution, marketing and consumption.

The project encountered many challenges: gaining a broad view of how food supply chains work and identifying the drivers of, and barriers to the creation and development of sustainable alternatives to the current model of global and industrial food production. To do that, the project has been split into four distinct components objectives: firstly the creation of a framework under which a particular model of food production and consumption could be characterised as sustainable, to provide a checklist of the issues for the analysis of different models of production and consumption. This analysis was conducted as much as possible in France as well as in the UK and the approach was split into three phases of research activity: producers, retailers and consumers. Data was collected from a wide range of stakeholders along the supply chain and the key issues of education, motivation and redesign of the relationships at the different levels of the supply chain were identified. These have then been built into suggestions of intervention, which should help the different actors of the chain be more involved in the development of sustainable alternatives.

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