 Local Food, Organics, and SustainabilityChapter Chapter 16 in US Programs Affecting Food and Agricultural Marketing, 2013, pp 419-442 from Springer Abstract: Abstract There are a diverse set of factors driving new markets, programs, and brands for organic, local, and other sustainable foods. Certain groups of agricultural producers and the food industry are increasingly sharing information about production practices and the source of foods to differentiate products, segment consumer demand, and gain a competitive advantage. Marketing efforts are increasingly focused on the promotion of food attributes so that producer–consumer interaction in direct markets and food labels in more conventional food retail venues are increasingly important to market performance. By exploring the potential efficiency trade-offs of food systems that constrain production and distribution choices against models that may provide environmental, social, or other community benefits, this chapter provides an important synopsis of key criteria for policy discussions. An overview of the marketing programs that may play a role in shaping sustainable food system supply chain approaches concludes the chapter. Keywords: Supply Chain; Food System; Fair Trade; Carbon Footprint; Local Food (search for similar items in EconPapers) There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it. Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:spr:nrmchp:978-1-4614-4930-0_16 Ordering information: This item can be ordered from DOI: 10.1007/978-1-4614-4930-0_16 Access Statistics for this chapter More chapters in Natural Resource Management and Policy from Springer |
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