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dc.contributor.author
Schmitt, Emilia
dc.contributor.author
Keech, Daniel
dc.contributor.author
Maye, Damian
dc.contributor.author
Barjolle, Dominique
dc.contributor.author
Kirwan, James
dc.date.accessioned
2019-06-18T15:03:56Z
dc.date.available
2017-06-12T07:30:52Z
dc.date.available
2019-06-18T14:25:43Z
dc.date.available
2019-06-18T15:03:56Z
dc.date.issued
2016-05
dc.identifier.issn
2071-1050
dc.identifier.other
10.3390/su8050419
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/117385
dc.identifier.doi
10.3929/ethz-b-000117385
dc.description.abstract
Local food has recently gained popularity under the assumption that it is more sustainable than food from distant locations. However, evidence is still lacking to fully support this assumption. The goal of this study is to compare local and global food chains in five dimensions of sustainability (environmental, economic, social, ethical and health), covering all stages of the chain. In particular, four cheese supply chains are compared in detail: a local (L’Etivaz) and global (Le Gruyère) case in Switzerland and a local (Single Gloucester) and global (Cheddar) case in the UK. A multi-dimensional perspective is adopted to compare their sustainability performance. Eight attributes of performance (affordability, creation and distribution of added value, information and communication, consumer behaviour, resource use, biodiversity, nutrition and animal welfare) are used to frame the comparative analysis. The results suggest that local cheese performs better in the field of added value creation and distribution, animal welfare and biodiversity. Global chains, by contrast, perform better in terms of affordability and efficiency and some environmental indicators. This analysis needed to be expressed in qualitative terms rather than quantified indicators and it has been especially useful to identify the critical issues and trade-offs that hinder sustainability at different scales. Cheese supply chains in Switzerland and the UK also often present hybrid arrangements in term of local and global scales. Comparison is therefore most meaningful when presented on a local (farmhouse)/global (creamery) continuum
en_US
dc.format
application/pdf
en_US
dc.language.iso
en
en_US
dc.publisher
MDPI
en_US
dc.rights.uri
http://creativecommons.org/licenses/by/4.0/
dc.subject
Attributes
en_US
dc.subject
Food chains
en_US
dc.subject
Global
en_US
dc.subject
Indicators
en_US
dc.subject
Local
en_US
dc.subject
Multidimensional performance
en_US
dc.subject
Sustainability
en_US
dc.title
Comparing the sustainability of local and global food chains: A case study of cheese products in Switzerland and the UK
en_US
dc.type
Journal Article
dc.rights.license
Creative Commons Attribution 4.0 International
dc.date.published
2016-04-29
ethz.journal.title
Sustainability
ethz.journal.volume
8
en_US
ethz.journal.issue
5
en_US
ethz.pages.start
419
en_US
ethz.size
20 p.
en_US
ethz.version.deposit
publishedVersion
en_US
ethz.identifier.scopus
ethz.identifier.nebis
010201556
ethz.publication.place
Basel
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02350 - Dep. Umweltsystemwissenschaften / Dep. of Environmental Systems Science::02703 - Institut für Agrarwissenschaften / Institute of Agricultural Sciences::03982 - Six, Johan / Six, Johan
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02350 - Dep. Umweltsystemwissenschaften / Dep. of Environmental Systems Science::02703 - Institut für Agrarwissenschaften / Institute of Agricultural Sciences::03982 - Six, Johan / Six, Johan
ethz.date.deposited
2017-06-12T07:33:20Z
ethz.source
ECIT
ethz.identifier.importid
imp593654781947180018
ethz.ecitpid
pub:179287
ethz.eth
yes
en_US
ethz.availability
Open access
en_US
ethz.rosetta.installDate
2017-07-15T08:02:20Z
ethz.rosetta.lastUpdated
2021-02-15T04:49:28Z
ethz.rosetta.versionExported
true
ethz.COinS
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