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FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

SESSION 1.

SESSION 1. THE SHORT SUPPLY CHAIN: STATE OF ART 12

DEFINITION OF THE SHORT FOOD SUPPLY CHAIN M. Uyttendaele*, L. Herman 1,3, E. Daeseleire 1,3, A. Huyghebaert 3, L. Pussemier 2,3 1 ILVO 2 CODA‐CERVA 3 Scientific Committee FASFC * Speaker: Prof. dr. ir. Mieke Uyttendaele Prof. Ghent University Member of the Scientific Committee of the FASFC E‐mail: mieke.uyttendaele@ugent.be Developments at the consumer and the farmer level have resulted in a renewed interest in short market channels for foods. Consumers are increasingly motivated by health and environmental concerns, which is expressed by an increased demand for high quality foods (with emphasis on freshness, taste, nutritional quality and safety) and sales direct from source. The short food supply chain, offering locally grown (organic and non‐organic) food is a segment seen as a place to buy ‘good food’ but also as means to express consumer values associated with food choices (e.g. resource conservation, animal welfare, the revival of a sense of community, enjoyment of cooking). Rural economy benefits from the increase in activity and profits through direct sales (Berlin et al., 2009; Carey et al., 2011). Short food supply chains ‘short circuit’ the conventional long and usually more anonymous supply chain which has multiple intermediates involved. Typical for the short food supply chains is that there is a face to face or proximate producer‐consumer relation and often the producer involved uses this direct contact with the consumer in marketing his products and exchange information on quality attributes and provenance on the food to the overall more involved and interested consumer who makes his purchases in the short food supply chain. For the FASFC Scientific Committee Symposium on ‘Food Safety of the Short Supply Chain’ on November 9 th 2012 the focus is put on activities in the food supply chain in which face to face or proximate contact is taking place between on the one hand grower/producer and on the other hand consumer. It usually includes the following relationship between the grower/producer, the consumer and the FASFC: FASFC registered operators (with registered activities at primary production and/or processing) having direct sales of primary and locally processed primary products to consumers. Occasionally one registered FASFC operator (with registered activity of trade or retail sales) may act as an intermediary to stock and transfer or sell (processed) primary products to consumers but without performing any manipulation on these locally grown/produced products; 13

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