Unpacking Proximity for Sustainability in Short Food Supply Chains

Abstract

ABSTRACT 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.

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