If we want to become sustainable, this will increasingly take place in short chains.
More intensive farm-to-fork chain collaborations are expected in the coming years. This is stimulated by the need of retailers and food service to keep a grip on the delivery of their (fresh) product and to gain insight into how and where it was produced.
The latter is crucial to meet the requirements of CSRD legislation comply, but also to assist consumers in making a sustainable choice. This is also known as 'mental convenience'. In other words, helping consumers in making the right, conscious choice based on transparent, uniform sustainability criteria.
If we want to become more sustainable, this will increasingly take place in reciprocal, closed chains, with all parties expressing long-term commitment with targeted investments in the production and purchase of a more sustainable product.
We see many definitions of the short chain, in terms of fewer links between farmer and consumer, less distance, less time et cetera. Ultimately, the design of the chain is not the end, but mainly a means to an end.
The EU uses the term 'smart chains'. Smart chains focus on local marketing and pursue multiple goals: from better marketing, better price and a distinctive product to more insight into who your consumer and producer is and more efficient cooperation. But above all, it can add value in a social context: more local activities, enhancing the liveability and attractiveness of the countryside and strengthening employment. A win-win for all involved.
Source: Short chain or smart chain? - Food & Agribusiness (foodagribusiness.co.uk)
