Producers' and processors' perceptions of locality and its interaction with the concept of organic farming – empirical evidence from Denmark
Bibliographic Data
| ID | 21295703 |
|---|---|
| Authors | Ramona Teuber (0000-0001-6283-0438, Justus-Liebig-Universität Gießen), Jørgen Dejgård Jensen (0000-0002-0141-7225, University of Copenhagen) |
| Year | 2021 |
| Volume | 123 |
| Issue | 12 |
| Pages | 4049-4068 |
| Publication date | 2021-11-02 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-10-2020-0898 |
| OpenAlex | W3164907531 |
| Language | EN |
| References cited | 34 |
Purpose Given the fact that local food as a tool to create value-added is a relatively new trend in Scandinavian countries with a strong emphasis on organic food, only limited – and mainly qualitative and case-based - empirical evidence on producers and processors involved in local food value chains (FVCs) has been available so far. Thus, the present paper contributes to the small but growing literature analyzing local FVCs by providing and analyzing quantitative survey data. More specifically, the authors aim at investigating (1) how agricultural producers and processors define and perceive local food, (2) which drivers are important for the decision to become involved in local FVC and (3) whether these drivers differ in a systematic way across producers and processors. Design/methodology/approach In order to address these research questions, empirical data from a quantitative stakeholder survey carried out in spring in 2017 is used. Data are analyzed via descriptive and inductive statistics including a cluster analysis. Findings The survey results concerning the definition and perceptions of local food are in line with previous studies showing that there is usually a strong emphasis on geographic proximity. Besides, local (organic) food producers and processors are diverse and heterogeneous with differing distribution and product differentiation strategies being implemented and pursued. In particular, businesses employing primarily a personified distribution strategy (e.g. direct sales via farmers markets) differ quite substantially from businesses employing mainly a standardized distribution strategy (e.g. via retail) in their economic characteristics. Moreover, differences in the perception of potential benefits of local food as well as in the underlying drivers to become part of local FVCs were detected across businesses with different distribution strategies. Research limitations/implications Although the employed data sample is considered adequate for analyzing heterogeneity in firms' business strategies, the sample is not representative for Denmark and cannot straight-forwardly be extrapolated to the population level. Originality/value One of the first quantitative study on producers' and processors' perceptions of local food and its interaction with organic farming. So far, there is a large literature on consumers' perceptions but empirical evidence for other stakeholders is scarce. Hence, the present study provides a complementary perspective on the topic of local food
Agricultural economics · Agriculture · Archaeology · Business · Economics · Empirical evidence · Empirical research · Geography · Locality · Organic farming · Perception · Culinary Culture and Tourism · Marketing · Mathematics · Organic Food and Agriculture · Psychology · Rural development and sustainability
Organic and local food consumer behaviour
Comparison of consumer perceptions and preference toward organic versus conventionally produced foods
Consumers’ perceptions and preferences for local food
Who are organic food consumers? A compilation and review of why people purchase organic food
Consumer preferences for additional ethical attributes of organic food
Consumers’ perception of organic product characteristics. A review
Drivers and barriers to the development of local food networks in rural Denmark
How local is local? Determining the boundaries of local food in practice
Place, Taste, or Face-to-Face? Understanding Producer–Consumer Networks in “Local” Food Systems in Washington State
Being close
Nurturing proximities in an emerging food landscape
Building alternative agri-food networks
Experience the difference
Food industry structure in Norway and Denmark since the 1990s
The Globalization of Organic Agro-Food Networks
Local, national and imported foods
Retailing local food in the Scottish–English borders
Cultivating Market Relations - Diversification in theDanish Organic Production Sector Following Market Expansion
Food Supply Chain Approaches
| Citation velocity | historical |
|---|---|
| Highly cited | No |