Nourishing Networks - Fourteen lessons about creating sustainable food supply chains
Edited by Dirk Roep and Han Wiskerke
Foreword
Table of Contents
Published by Rural Sociology Group of Wageningen University and Reed Business Information, Doetinchem
Available from June 22, 2006;
order at http://www.agriboek.nl
Foreword
This book offers an empirically grounded perspective into the creation of sustainable food
supply chains and networks. Building upon experiences from seven different European
countries, this book presents a rich diversity of examples of food supply chain initiatives.
From this diversity of experiences fourteen valuable lessons are drawn that are applicable to a
wide range of different conditions and contexts. They are the kind of lessons that need to be
borne in mind when becoming involved in the (re)construction of sustainable food networks.
One of the interesting findings in this respect is that direct and regional marketing initiatives
do generate additional income and employment for rural regions, although the degree to
which they do so differs. In addition they enable synergies with other regional economic
activities and often contribute to an increase in job satisfaction and organisational capacity
within rural communities, greater consumer trust in food systems, and reductions in food
miles or waste. In more marginal areas, these benefits can help counter the abandonment of
agriculture, out-migration and ‘greying’ populations.
These findings are of interest for those seeking to enhance sustainable rural and regional
development, in particular policy makers who often face difficult decisions over what type of
initiatives and development patterns they should support or promote. Policy is about making
choices: over who and what to support, when, and how to provide this support in the most
effective way. This book convincingly shows that a great range of instruments and approaches
is available for creating a more favourable environment for the development of sustainable
food networks.
The lessons and recommendations in this book are also relevant for practitioners and their
supporters, as these can help them to position themselves, develop a clear strategy, find the
right allies, develop their skills and build the capacities that they need. It can not only help
practitioners to find the right road, but also to travel along it better equipped.
Michel Delebarre
President of the Committee of the Regions
Table of Contents |
||
| 1 | Nourishing networks: a grounded perspective on sustainable food provision | |
| Han Wiskerke, Dirk Roep | ||
| 2 | Developing a supportive institutional environment | |
| Avairs Tabuns, Laura Suna, Aija Zobena | ||
| Latvian Beef Cattle Breeders Association | ||
| 3 | Creating space for change | |
| Henk Oostindie, Pieterjan Brandsma, Dirk Roep | ||
| De Hoeve pork supply chain | ||
| 4 | A strategic alliance with chain partners | |
| Lieve Vercauteren | ||
| Biomelk Vlaanderen | ||
| 5 | Willingness to invest in a shared enterprise | |
| Anne Vuylsteke, Guido Van Huylenbroeck | ||
| De Westhoek Hoeveproducten | ||
| 6 | Mobilising investment capital for scaling up | |
| Claudia Strauch, Karlheinz Knickel, Burkhard Schaer | ||
| Upländer Bauern molkerei | ||
| 7 | Anticipating the implications of scaling up | |
| Peter Damary | ||
| Naturabeef | ||
| 8 | A visionary and capable leader | |
| Talis Tisenkopfs, Sandra Sumane | ||
| Rankas Piens Dairy | ||
| 9 | Building a strong brand | |
| Natasja Oerlemans, Eric Hees | ||
| BeemsterKaas of the CONO dairy co-operative | ||
| 10 | A flexible procurement system for local sourcing | |
| Bill Vorley, Andrew Fearne, Matthew Pitts, Will Farmer | ||
| Supermarket sourcing of local and regional food | ||
| 11 | Regional marketing as basic security | |
| Gianluca Brunori, Raffaella Cerruti, Stefania Medeot, Adanella Rossi | ||
| The organic beef initiative of the Cooperativa Agricola Firenzuola | ||
| 12 | Regional embedding as a marketing strategy | |
| Burkhard Schaer, Karlheinz Knickel, Claudia Strauch | ||
| Tegut supermarket and Rhöngut meat processing | ||
| 13 | Specificity as a key in aligning regional interests | |
| Gianluca Brunori, Raffaella Cerruti, Stefania Medeot, Adanella Rossi | ||
| Pecorino di Pistoia: on-farm made sheep cheese of raw milk | ||
| 14 | Promotion of regional identity | |
| Sophie Réviron | ||
| Pain de seigle du Valais AOC (Valais Rye Bread PDO) | ||
| 15 | Public sector food procurement through partnerships | |
| James Kirwan, Carolyn Foster | ||
| The Cornwall Food Programme | ||
| 16 | Enhancing sustainable food supply chain initiatives | |
| Karlheinz Knickel, Gundula Jahn, Dirk Roep, Han Wiskerk | ||