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Food Chains

Diversifying food supply chains

The project aims at

  • mapping the current biological diversity of food products across three different food provisioning systems in five European Countries.

  • understanding how and for what purpose diversity is conceived and valued within different food provisioning systems and to explore the interconnections between diversity, sustainability and resilience.

  • understanding the drivers and barriers to achieving the supply of more diverse products across different food provisioning systems

  • understand the influence that consumers/citizens are able to exert in different provisioning systems

We examine the drivers and barriers to increase the use of biologically diverse products in different food supply chains in the UK, Norway, Germany, Poland and Italy. The WP adopts a systems-based approach to explore the interconnections between consumers, producers, distributors and other key food chain actors within three different food provisioning systems: (1) Organic and/or sustainable certified/labelled food products supplied predominantly via the supermarket sector; (2) Territorial Food Systems (including CSAs and groups set up to promote and distribute bio-diverse products, such as heritage grains and rare breeds); (3) Private caterers (including mainstream and more sustainability-focused operators).

  • Market audit of different food provisioning systems
  • Key informant interviews with stakeholders of selected food supply chains

This work package is coordinated by Centre for Agroecology, Water and Resilience at Coventry University

Contacts: Adrian Evans, Ulrich Schmutz, Moya Kneafsey