Sustainability 2010, 2(6), 1492-1509; doi:10.3390/su2061492
Article

Consumers’ Sustainability Perceptions of the Supply Chain of Locally Produced Food

School of Business and Economics, University of Jyväskylä, P.O. Box 35, 40014 Jyväskylä, Finland
Received: 13 April 2010; in revised form: 26 April 2010 / Accepted: 24 May 2010 / Published: 1 June 2010
(This article belongs to the Special Issue Sustainability and Consumption)
PDF Full-text Download PDF Full-Text [216 KB, uploaded 1 June 2010 08:30 CEST]
Abstract: This article is based on a qualitative focus group study regarding consumer perceptions about the sustainability of locally produced food supply chains. Sustainability perceptions were analyzed through thematic content analysis, where the most important economic, environmental and social themes of the supply chain were emphasized. According to the research findings, the socio-cultural aspects encompassing locally produced food form the most important sustainability dimension for consumers. Although the sample size is small, consisting of 19 consumers and limited to Central Finland, the findings suggest that the sustainability of local food should be promoted via socio-cultural arguments alongside economic or environmental ones. The results conclude that the development of local food networks requires direct personal relationships with producers, social networking, consumer education and communication.
Keywords: locally produced food; supply chain; sustainability; consumer perceptions; focus group

Article Statistics

Load and display the download statistics.

Citations to this Article

Cite This Article

MDPI and ACS Style

Paloviita, A. Consumers’ Sustainability Perceptions of the Supply Chain of Locally Produced Food. Sustainability 2010, 2, 1492-1509.

AMA Style

Paloviita A. Consumers’ Sustainability Perceptions of the Supply Chain of Locally Produced Food. Sustainability. 2010; 2(6):1492-1509.

Chicago/Turabian Style

Paloviita, Ari. 2010. "Consumers’ Sustainability Perceptions of the Supply Chain of Locally Produced Food." Sustainability 2, no. 6: 1492-1509.

Sustainability EISSN 2071-1050 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert