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FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

FASFC registered

FASFC registered operators (with registered activity of food serving operation but without FASFC registered primary production activity) serving (or selling) own grown crops, dairy or processed products to consumers (guests); Non‐FASFC registered individuals or hobby breeders who sell or set available own grown/produced products at home at gate. Examples of these direct interaction between producer and consumer for direct sale or serving of locally produced and/or locally consumed foods in the short food supply chain are shown in Table 1. In the short food supply chain the activity of agricultural production and further processing are often combined on the same site and/or managed by the same owner. Packing, sorting or processing usually takes place at the farm or the premises of the hobby breeder or individual, using most of the time on the site harvested crops, raw milk or raw meat derived from own live‐stock or from agricultural products derived from close proximity. Table 1. Examples of the direct interaction between producer and consumer in short food supply chain. Modified from Renting et al. (2003) as defined for the FASFC Scientific Committee Symposium on ‘Food Safety of the Short Supply Chain’ (November 9 th 2012). Face‐to‐face or Proximate Short Food Supply Chains Farm shops or farm automates Farm shop groups Subscription farming Regional hallmarks Special events, fairs Farmers markets Door to door selling Farm gate or roadside sales Pick your own Box schemes & collective food buying teams Home deliveries Consumer cooperatives Community supported agriculture and urban farming Cook at home Guesthouses, restaurants, day care centers’ & food service operations cooking meals with inputs from own garden or community supported agriculture Mail order or e‐commerce to primary producer … 14

Thus in the present definition, the short food supply chain is expanded from the definition used in agriculture economy and rural development targeting in particular farm’s direct sales and focused at primary production activities and on the site processing. In the frame of the current FASFC Symposium the definition of short food supply chain also targets individuals or guesthouses, restaurants, institutional catering facilities, day care centre offering own grown crops dairy, meat and on the site derived food products to guests, visitors and thus also the face to face or proximate relationship in the frame of food serving. It should be noted that there is a frequent blending of the concepts of local, small‐ scale and organic, natural or artisanal, traditional and their associated benefits. Often foods traded in the short food supply chain in these face to face or proximate sales are defined by either locality or even the specific farm where they are produced and on some occasions they are also referred to as “artisanal” or “traditional” or “terroir” products. Many of these products draw upon an image of the farm and/or region as a source of quality. Direct linkages are also often created between farming and rural nature, cultural landscape and local resources. However, numerous of the actual terroir or artisanal/traditional products are not or not uniquely sold in a direct face to face or proximate contact between producer and consumer but also via the conventional food supply chain (i.e. via supermarkets, independent speciality or dietetic shops). As such these artisanal, traditional or terroir products are not automatically part of the Short Food Supply Chain. This in particular holds for many of the regional products who have received a recognition of a protected “designation of origin” which are widely marketed national and internationally. The same holds for organic food or other ecological or natural characteristics or labels attributed to food which link to bioprocesses (e.g. free range, natural) which may be marketed and be part of the short food supply chain but which are also sometimes internationally sourced and increasingly available in the conventional (long) supply chain (Renting et al., 2003). Generally speaking the Short Food Supply Chains appears to be mainly taken up by medium‐sized farm businesses: a minimum production level is often necessary to make the activity viable and generate sufficient income to finance investment, whereas large volumes are sometimes at odds with the specific and differentiated processing and marketing structures involved. Sometimes activities in direct sales or serving of food in short food supply chains is integrated with agritourism. Overall the landscape of short food supply chains is scattered and evolving and lacks a good definition. There is also the fact that some individuals may drop in and out of the short food supply chain depending upon seasonality and time or have a hybrid system (partially selling at gate, partially to local shops or also providing delivery to wholesalers, retailers or agri‐businesses). They may evolve when growing in volume from the short food supply chain to the ‘conventional’ supply chain. There is often no straightforward division between production for local and non‐local market, nor should there be or is there evidence for a 15

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