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Exploring Local Foods and Its Supply Chains: Resilience, Autonomy and...
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Exploring Local Foods and Its Supply Chains: Resilience, Autonomy and Sustainability

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Systems".

Deadline for manuscript submissions: closed (26 May 2024) | Viewed by 3846

Special Issue Editor

Prof. Dr. Sylvain Charlebois

E-Mail Website
Guest Editor
Agri-Food Analytics Lab, Dalhousie University, Halifax, NS, Canada
Interests: food policy; food distribution; food security; food safety; food value chains
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue focuses on the topic of local food systems and their supply chains. The issue includes articles exploring the concept of food autonomy, nearshoring, and friend-shoring as strategies for supporting local food demand. The issue will discuss the challenges of building sustainable and resilient local food systems and the opportunities for reducing the carbon footprint of food production and transportation. Articles could examine the role of local food systems in promoting social and economic equity, as well as an improvement in food security and community health. The issue also revisits the concept of supply chain management and explores ways to support local food systems.

Prof. Dr. Sylvain Charlebois
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • local foods
  • food supply chains
  • supply chain resilience
  • food autonomy
  • food sustainability

Published Papers (3 papers)

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Research

11 pages, 1094 KiB  
Article
Quality Evaluation of Bergamot Juice Produced in Different Areas of Calabria Region
by Antonio Gattuso, Rocco Mafrica, Serafino Cannavò, Davide Mafrica, Alessandra De Bruno and Marco Poiana
Foods 2024, 13(13), 2080; https://doi.org/10.3390/foods13132080 - 1 Jul 2024
Viewed by 598
Abstract
Citrus fruits are extensively cultivated worldwide, with Italy and Spain being major producers. In Southern Italy, particularly in Reggio Calabria, a typical citrus fruit is produced, namely, bergamot (Citrus bergamia Risso et Poiteau), known for its mysterious origins and exceptional quality essential [...] Read more.
Citrus fruits are extensively cultivated worldwide, with Italy and Spain being major producers. In Southern Italy, particularly in Reggio Calabria, a typical citrus fruit is produced, namely, bergamot (Citrus bergamia Risso et Poiteau), known for its mysterious origins and exceptional quality essential oil protected by the EU’s PDO (Protected Designation of Origin) designation. Despite historical challenges, bergamot has regained prominence for its nutraceutical potential, especially its flavonoid-rich juice, offering significant health benefits. However, little attention has been paid to understanding the qualitative and quantitative differences of bergamot juice in Calabrian production areas. For this reason, this work aims to investigate the quality characteristics of bergamot juice produced in different areas of Calabria sites. The results showed the best quality attributes of bergamot fruits harvested in the PDO area. In particular, higher levels of total soluble solids, stable acidity, and higher juice were found. In addition, higher contents of ascorbic and citric acids, which are nutritionally valuable and tasteful, were found. The phenolic profile, characterized by the key compounds of bergamot, highlighted the better nutraceutical potential of the fruit grown in the PDO area. Full article
(This article belongs to the Special Issue Exploring Local Foods and Its Supply Chains: Resilience, Autonomy and Sustainability)
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18 pages, 798 KiB  
Article
Destination Restaurants’ Practices and the Production of Locality: The Case of Michelin Restaurants in China
by Yuying Huang, C. Michael Hall and Ning (Chris) Chen
Foods 2024, 13(12), 1838; https://doi.org/10.3390/foods13121838 - 12 Jun 2024
Viewed by 902
Abstract
Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists’ destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social [...] Read more.
Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists’ destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers’ sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants “put place on the plate” and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness. Full article
(This article belongs to the Special Issue Exploring Local Foods and Its Supply Chains: Resilience, Autonomy and Sustainability)
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16 pages, 845 KiB  
Article
Unraveling Elusive Boundaries: A Comprehensive Framework for Assessing Local Food Consumption Patterns in Nova Scotia, Canada
by Sylvain Charlebois, Marie Le Bouthillier, Janet Music and Janèle Vézeau
Foods 2023, 12(18), 3492; https://doi.org/10.3390/foods12183492 - 20 Sep 2023
Viewed by 1742
Abstract
Promoting local food consumption for economic growth is a priority; however, defining “local” remains challenging. In Nova Scotia, Canada, this pioneering research establishes a comprehensive framework for assessing local food consumption. Employing three data collection methods, our study reveals that, on average, Nova [...] Read more.
Promoting local food consumption for economic growth is a priority; however, defining “local” remains challenging. In Nova Scotia, Canada, this pioneering research establishes a comprehensive framework for assessing local food consumption. Employing three data collection methods, our study reveals that, on average, Nova Scotians allocate 31.2% of their food expenditures to locally sourced products, excluding restaurant and take-out spending, as per the provincial guidelines. The participants estimated that, in the previous year, 37.6% of their spending was on local food; this figure was derived from the most effective method among the three. However, the figure was potentially influenced by participant perspective and was prone to overestimation. To enhance accuracy, we propose methodological enhancements. Despite the limitations, the 31.2% baseline offers a substantial foundation for understanding local food patterns in Nova Scotia. It serves as a replicable benchmark for future investigations and guides researchers with similar objectives, thereby establishing a robust research platform. Full article
(This article belongs to the Special Issue Exploring Local Foods and Its Supply Chains: Resilience, Autonomy and Sustainability)
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