Integration Opportunities and Challenges for Short Food Supply Chain Products in Public Catering: Analysis of Scientific Publications
DOI:
https://doi.org/10.17108/ActAgrOvar.2025.66.2.131Keywords:
public catering, short food supply chains, sustainability, availabilityAbstract
Short food supply chains (SFSCs) have emerged as a sustainable alternative to conventional food systems, offering multiple advantages, particularly in the area of public and institutional catering. However, their implementation in public catering is accompanied by specific challenges, including logistical complexity, transaction costs, infrastructural limitations, food safety requirements, and regulatory constraints. This review aims to systematise and critically assess the most important sustainability-related characteristics of short food supply chains in the context of public catering. The paper synthesises existing research on the factors that either facilitate or hinder the integration of SFSCs into institutional catering systems, with particular emphasis on their contribution to sustainability. Drawing on international literature, the study examines the geographical, economic, social, and institutional dimensions of SFSCs, paying particular attention to practical implementation and scalability. The findings may contribute to the development of sustainable public catering strategies, especially in urban and rural contexts where food sovereignty and strengthening of local economies are strategic objectives. It is expected that the research patterns and knowledge gaps identified will provide a basis for further multidisciplinary studies and support the formulation of policy and institutional decisions that promote the integration of SFSCs into public catering practices. In this study, we aimed to filter out those publications that are truly relevant to the research topic from the large body of literature available. Our main goal was to identify studies analysing the integrity, applicability, and accessibility of SFSC-related products, with particular emphasis on sustainability aspects. As a result of the bibliometric analysis, three distinct research clusters were identified (sustainability regulation, food security and epidemics, and nutrition science and health), clearly indicating that SFSCs function as a sustainability tool across several dimensions of public catering. Furthermore, screening based on the PRISMA methodology, revealed that only two international publications examine the practical integration of SFSCs into public catering in detail, highlighting both the under-researched nature of the field and the urgent need for further empirical research.
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