Promoting local food products for sustainability: Developing a taxonomy of best practices

Author:

Guillaumie Laurence1,Vézina‐Im Lydi‐Anne1,Boiral Olivier2,Prescott Jacques3,Bergeron Amélie4,Yuriev Alexander5ORCID

Affiliation:

1. Faculty of Nursing Sciences, Public/Community Health Programs Université Laval Quebec City Quebec Canada

2. Canada Research Chair in Internalization of Sustainability Practices and Organizational Ac‐countability, Faculty of Management Université Laval Quebec City Quebec Canada

3. Chaire en Éco‐Conseil Université du Québec à Chicoutimi Chicoutimi Quebec Canada

4. Faculty of Agriculture and Food Sciences Université Laval Quebec City Quebec Canada

5. Department of Human Resources Management HEC Montréal Montréal Quebec Canada

Abstract

AbstractThe number of practices promoting local food have been rapidly growing in recent years, mainly in response to the increasing interest from consumers and their sustainability benefits. The objective of this scoping review is to present a taxonomy of the most promising promotion practices in this domain. A targeted search within a database specialized in storing newspaper articles resulted in the identification of 78 documents that were published prior to COVID‐19 pandemic. Their analysis led to the development of a taxonomy containing four major categories regrouping 14 types of initiatives to promote local food products. The review also highlighted the principal strengths of these initiatives (e.g., facilitating access to local food products, promoting social diversity, integration, and solidarity), as well as some obstacles (e.g., funding, infrastructure, and volunteer recruitment). The taxonomy presented in this review can be used to guide the analysis of existing or the development of new local food promotion initiatives, thus encouraging sustainability in this domain.

Funder

Social Sciences and Humanities Research Council of Canada

Publisher

Wiley

Subject

Development,Renewable Energy, Sustainability and the Environment

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