Collective catering, a vector of reterritorialization for a sustainable supply?

La restauration collective, vecteur de reterritorialisation pour un approvisionnement durable ?

Hélène Simonin (), Corinne Tanguy (), Gaëlle Petit () and Claire Lambert
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Hélène Simonin: UBFC - Université Bourgogne Franche-Comté [COMUE]
Corinne Tanguy: CESAER - Centre d'économie et de sociologie rurales appliquées à l'agriculture et aux espaces ruraux - UBFC - Université Bourgogne Franche-Comté [COMUE] - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Dijon - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement
Gaëlle Petit: IEP Rennes - Sciences Po Rennes - Institut d'études politiques de Rennes, ARENES - Arènes: politique, santé publique, environnement, médias - UR - Université de Rennes - Institut d'Études Politiques [IEP] - Rennes - EHESP - École des Hautes Études en Santé Publique [EHESP] - UR2 - Université de Rennes 2 - CNRS - Centre National de la Recherche Scientifique
Claire Lambert: CESAER - Centre d'économie et de sociologie rurales appliquées à l'agriculture et aux espaces ruraux - UBFC - Université Bourgogne Franche-Comté [COMUE] - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Dijon - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement

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Abstract: Promoting local sourcing in collective catering is considered an important leverage for reducing the environmental impact of agricultural and food activity. This work studies the effects of organizational and logistical choices of production and processing actors on the environmental performance of the entire vegetable supply chain of public catering. The authors adopt a mixed and multidisciplinary approach by combining a qualitative analysis of three case studies and a life cycle analysis (LCA). Results show the preponderant effect of packaging and agricultural production methods choices in the chain's environmental impact; and hypothesize the role of relational proximity between actors as major levers of their environmental performance.

Keywords: collective catering; environmental performance; life cycle assessment; vegetables; scenarios; analyse de cycle de vie; légumes; performance environnementale; restauration collective; scénarios (search for similar items in EconPapers)
Date: 2024-01
New Economics Papers: this item is included in nep-agr and nep-env
Note: View the original document on HAL open archive server: https://hal.science/hal-04532479v1
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Published in Économie rurale, 2024, 387, pp.91-114. ⟨10.4000/economierurale.12425⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04532479

DOI: 10.4000/economierurale.12425

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