Value propositions for improving the competitiveness of short food supply chains built on technological and non-technological innovations

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2022-07-28 DOI:10.7455/ijfs/11.si.2022.a4

A. Sebok, Kinga Varsányi, K. Kujáni, Vilma Xhakolari, Ágnes Szegedyné Fricz, Alessanda Castellini, Diana Di Gioa, F. Gaggía, Maurizio Cannavari

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引用次数: 1

Abstract

There has been growing consumer demand for the products and services of the short food supply chains (SFSCs) in recent times. A procedure was developed to identify the technological and technological innovations that can improve the performance and competitiveness of the SFSCs. The needs of the SFSCs for innovative solutions were collected by interviewing 18 SFSCs from 9 countries. An inventory was prepared to contain 136 technological and non-technological innovations, meeting these needs. The innovations were collected from the good practices of the 18 SFSCs, experiences of the project partners and state of the art. The success factors and bottlenecks of each short food supply chain operation and their current value propositions were identified. From the inventory, those innovations were selected for each short food chain case study which can be applied to eliminate or reduce the bottlenecks or enhance the success factors leading to new, upgraded value propositions with increased added value for the consumers. The new, upgraded value propositions can serve as a starting point for developing a strategy for improving the competitiveness of a short food chain organisation through the application of innovations.

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提高建立在技术和非技术创新基础上的短食品供应链竞争力的价值主张

近年来，消费者对短食品供应链的产品和服务的需求不断增长。制定了一个程序来确定可以提高SFSC绩效和竞争力的技术和技术创新。通过采访来自9个国家的18个SFSC，收集了SFSC对创新解决方案的需求。编制了一份清单，其中载有136项技术和非技术创新，以满足这些需求。这些创新来自18个SFSC的良好实践、项目合作伙伴的经验和最新技术。确定了每个短食品供应链运营的成功因素和瓶颈及其当前的价值主张。从库存中，这些创新被选择用于每个短食品链案例研究，这些创新可以用于消除或减少瓶颈，或增强成功因素，从而为消费者带来新的、升级的价值主张和增加的附加值。新的、升级的价值主张可以作为制定战略的起点，通过应用创新来提高短食品链组织的竞争力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.