From land to table: a sustainable chain towards collaborative consumption

Angelo Ranieri, Marco Tregua and Irene Di Bernardo

Chapter 13 in Understanding Collaborative Consumption, 2024, pp 168-184 from Edward Elgar Publishing

Abstract: This chapter investigates the infusion of collaborative consumption (CC) along the entire food supply chain to explain the multiple contributions it might offer to the food industry. Such a view, which combines insights garnered at the societal, business, and consumer levels, tracks representative initiatives from the seeding of plants to the consumption of food to offer insights into how CC has been infused into the supply chain. Analysis of multiple initiatives highlight new drivers stimulating the participation of local actors, such as the opportunity to cultivate new vegetable species and the willingness to preserve threatened ones, the preservation of traditions, and the goal of reducing costs and increasing the benefits for producers.

Keywords: Business and Management; Economics and Finance; Innovations and Technology (search for similar items in EconPapers)
Date: 2024
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