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Unpacking Proximity for Sustainability in Short Food Supply Chains
Business Strategy and the Environment ( IF 12.5 ) Pub Date : 2024-12-02 , DOI: 10.1002/bse.4079
Verónica León‐Bravo, Belinda Borrello, Federica Ciccullo, Federico Caniato

Short food supply chains (SFSCs) have been frequently named as sustainable alternatives to global chains, associated with the concept of local chain, and emphasizing the role of geographical proximity for achieving sustainability. However, it is also recognized that geographical proximity is not enough to build SFSCs and create a sustainable impact. A multi‐dimensional approach identifies three types of proximity: geographical, relational, and informational proximity to define SFSCs. Hence, the aim of this study is to extend that body of literature by investigating the role of relational and informational proximities in SFSCs. We analyze a set of 23 companies in four food industry sectors in Italy to characterize the practices implemented to build proximity, upstream and downstream, in their supply chains. Our findings reveal a combination of different practices along the three proximity dimensions that define SFSCs. These results allow also to underline how specific practices for relational and information proximity are paramount for attaining sustainability objectives in SFSCs.

中文翻译:


在短食品供应链中解开邻近性以实现可持续性



短食品供应链 (SFSC) 经常被称为全球供应链的可持续替代品,与本地供应链的概念相关联,并强调地理邻近性对实现可持续性的作用。然而,人们也认识到,地理上的接近不足以建立 SFSC 并产生可持续的影响。多维方法确定了三种类型的接近度:地理、关系和信息接近度来定义 SFSC。因此,本研究的目的是通过调查关系和信息接近在 SFSC 中的作用来扩展该文献体系。我们分析了意大利四个食品行业领域的 23 家公司,以描述在其供应链中建立上游和下游邻近性所实施的做法。我们的研究结果揭示了定义 SFSC 的三个邻近维度上不同做法的组合。这些结果还强调了关系和信息接近的具体实践对于实现 SFSC 的可持续发展目标至关重要。
更新日期:2024-12-02
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