Effective Strategies For Supply Chain In Sustainable Food Packaging And Recycling – More direct models of food distribution and consumption, known as Short Food Supply Chains (SFSCs), are attracting interest for their potential to bring social, economic and environmental benefits compared to more traditional methods. Indeed, SFSCs can provide mutual benefits to farmers and consumers, helping to provide a more sustainable food system while addressing the most pressing environmental challenges and social issues. food chain, and contribute to the improved competitiveness and overall sustainability of the European agri-food system.

The following infographic was jointly created by the SMARTCHAIN and Strength2Food projects to provide an overview of how and in which context SFSCs can be beneficial. Below you will find more insights into the projects research that underpins these benefits.1

Effective Strategies For Supply Chain In Sustainable Food Packaging And Recycling

The Strength2Food project produced a report examining the economic, social and environmental impacts of SFSCs and their sustainability.

Envisioning A More Nimble Supply Chain

This research is based on observations of 208 food businesses involved in 486 market chains from 6 European countries (France, Hungary, Italy, Norway, Poland and the UK) as well as Vietnam.

The study suggests that SFSCs allow producers to profit economically by capturing a higher margin that would otherwise be absorbed by various intermediaries in long chains (e.g. wholesalers, distributors or retailers). Producers also see greater bargaining power when selling through SFSCs. Important ancillary benefits include job creation and the promotion of gender balance, with more employment opportunities for women in logistics and commercial operations than in larger chains. Although the labor resources required for sales processes vary between chains, SFSCs generally appear to be more labor intensive than long chains for a variety of reasons. For example, in addition to the time the grower spends transporting and selling through farmers’ markets or similar activities, packaging can be costly to the grower instead of the retailer, who takes more time to prepare for bulk delivery. Interestingly, the study found that actors involved in SFSCs are also typically involved concurrently in traditional supply chains. This helps them compensate for the disadvantages and drawbacks of short chains (such as limited demand) while still enjoying the benefits of direct sales.

Regarding the environmental impacts of SFSCs, the evidence is less clear. In fact, SFSCs are associated with higher food miles and larger carbon footprints. This is because participants in these chains, especially consumers, can accumulate a large number of trips transporting relatively small quantities of food at a time. However, the carbon footprints of different types of SFSCs are not uniform and vary greatly across regions and market scales.

A More Sustainable Supply Chain

Through a combination of life cycle assessments and a study of food producers’ awareness of the benefits of small food supply chains, the SMARTCHAIN project compared SFSC innovations from six selected and representative European case studies from an environmental, social and economic perspective. Traditional food chain methods.

In general, SFSCs seem to have a greater share of local added value, with positive effects on maintaining local employment, especially in rural areas. In addition to socio-economic reasons, social integration and empowerment are important when food producers choose SFSCs that have better social impacts with less gender discrimination, less corruption, fair competition and adequate working hours. Direct linkage with consumers, control of production along the value chain and integration into the local community were cited as the most important benefits of participating in SFSCs. Especially along the value chain, relations between professionals and consumers are friendlier and there is more solidarity and cooperation. Finally, the impact of the COVID-19 crisis on SFSC businesses varied greatly by country and product type, with animal-based food producers reporting a significantly more positive impact than others.

The most significant environmental impacts of agricultural products in all types of supply chains are related to primary production, particularly fertilizers and crop protection products, and land use. Due to the wide variety of SFSCs, no general conclusions can be drawn about the environmental impacts of the logistics of SFSCs. Consumer transport is highly inefficient due to key parameters such as distance traveled by car per kg of product, range of products and purchasing habits (bulk or small portions). Instead packaging, although important in the supply chain, is not a major contributor. It depends on the raw material (glass is generally more efficient than plastic), and how it is disposed of or reused. Depending on the case, packaging can actually have positive environmental effects such as extending shelf life and reducing food waste. Hosted in partnership with Sustainable Kitchen Consultants, experts in sustainable, low-carbon healthy recipe development and sustainable ingredient sourcing, and leading experts in sustainability and ethical sourcing

Circularity In Europe Strengthens The Sustainability Of The Global Food System

Presented in partnership with Sustainable Kitchen Consultants, experts in sustainable, low-carbon healthy recipe development and sustainable ingredient sourcing, and leading experts in sustainability and ethical sourcing

Bringing together chefs, hospitality, events and procurement managers with leading food sector sustainable supply chain partners, these events explore and proactively address current UK supply chain challenges.

Through interactive presentations and workshops, we use the power of the food sector’s collaborative experience to create more informed and closer connections between hospitality and farmers and wholesalers to create more sustainable businesses for the benefit of all!

Value Chain: Definition, Model, Analysis, And Example

With the current industry challenges significant – record cost of food inflation, staff shortages, record closures in the independent sector, the hospitality sector is once again facing testing times.

At the same time, the recently published IPCC report shows that we are far behind targets for reducing emissions to avoid a collective 1.5C of global warming.

Hospitality has important external targets to meet around sustainability, such as the government’s net zero targets, demand for wider ESG reporting and compliance with other relevant regulations.

Pdf] Developing Sustainable Food Supply Chains

There are also very mixed messages on how to reach net zero, including the adoption of a ‘less but better meat’ approach and the relevance or not of accounting for carbon emissions, various other regulations and new regulations regarding health and calories. is used as ‘reproduction’.

These events bring together key industry sustainable supply change agents such as Soil Association Certification, The Ethical Butcher, Life Assurance and aim to provide clarity and solutions to some of the key challenges we all face as we seek to adopt more. Sustainable supply chains

Participants are invited to attend 1, 2 or all 3 events, with a discount for booking all 3

How Food Engineers Boost Food Distribution Efficiency

An introductory workshop exploring the key opportunities, issues and barriers to sustainable food sourcing in the hospitality sector and why we need to do better. Opportunity to connect with peers and industry leaders – share knowledge and insight

You will have the opportunity to network and learn from a diverse range of experts and gain a deeper understanding of how to implement a sustainable procurement strategy in your business.

A workshop looking for potential solutions in sustainable food procurement in the hospitality sector and how we can go further. Opportunity to connect with peers – share knowledge and good practice

Food Waste Management Innovations In The Foodservice Industry

This workshop builds on the discussions in Event 1. Event 1 and 2 lead to a more in-depth on-farm event at FarmED. Participants are invited to attend 1, 2 or all 3 events for a discount.

Event 2 will dive into a proactive exploration of the food sector’s current supply chain challenges, finding possible solutions that can deliver positive results, inform the foundations needed for more sustainable sourcing strategies, and drive stronger connections with sustainable farmers and producers. . Facilitated by leading experts in sustainability and ethical sourcing.

Hosted at London’s first organic pub – The Duke of Cambridge and facilitated by Sustainable Kitchen Consultants and Partners, the event is another example of the Culpeper Group’s ongoing work to drive sustainability in the hospitality sector.

What Is Supply Chain Management?

£15 per ticket includes organic seasonal canapés and nibbles from the bar team. Drinks are available at the bar

A unique opportunity for those working in the food sector to immerse themselves in sustainable agriculture and learn more about farm-to-fork procurement strategies that benefit the planet, people and business.

This course is ideal for chefs, caterers, procurement managers, buyers, food entrepreneurs, front of house, hospitality managers…in fact anyone involved in sourcing, creating and serving! Come on your own or bring your team

Strategies For A More Resilient Supply Chain

The course is a unique opportunity to visit FarmED, a leading food and agricultural education center and demonstration farm in the Cotswolds, learn from sustainability and nutrition trained chefs and share knowledge with colleagues and peers.

We will also draw on hospitality experts workshop outputs from events in London in April and May to gain valuable sustainable farming experience and insight from the Farmed team.

Listen to a recent FarmED podcast interview with Julie Cleijne, CEO and founder of Sustainable Kitchen Consultants here:

Sustainable Food Systems Graduate Certificate

The event is part of the CPD Accredited Sustainability for the Food Sector training module developed by Sustainable Kitchen Consultants. Participants can choose from a wide range of modules (3 events starting in London

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