Reference : The impact of COVID-19 on alternative and local food systems and the potential for th...
Scientific journals : Article
Social & behavioral sciences, psychology : Sociology & social sciences
Arts & humanities : Multidisciplinary, general & others
Sustainable Development
http://hdl.handle.net/10993/47725
The impact of COVID-19 on alternative and local food systems and the potential for the sustainability transition: Insights from 13 countries
English
Reckinger, Rachel mailto [University of Luxembourg > Faculty of Humanities, Education and Social Sciences (FHSE) > Department of Humanities (DHUM) >]
Nemes, Gusztav []
Chiffoleau, Yuna []
Zollet, Simona []
Collison, Martin []
Benedek, Zsofia []
Colantuono, Fedele []
Dulsrud, Arne []
Fiore, Mariantonietta []
Holtkamp, Carolin []
Kim, Tae-Yeon []
Korzun, Monika []
Mesa-Manzano, Rafael []
Ruiz-Martinez, Irune []
Smith, Kiah []
Tamura, Norie []
Viteri, Maria Laura []
Orban, Eva []
Jun-2021
Sustainable Production and Consumption
Elsevier
28
2021
591–599
Yes
International
[en] The COVID-19 pandemic has been a major stress test for the agri-food system. While most research has analysed the impact of the pandemic on mainstream food systems, this article examines how alternative and local food systems (ALFS) in 13 countries responded in the first months of the crisis. Using pri- mary and secondary data and combining the Multi-Level Perspective with social innovation approaches, we highlight the innovations and adaptations that emerged in ALFS, and how these changes have cre- ated or supported the sustainability transition in production and consumption systems. In particular, we show how the combination of social and technological innovation, greater citizen involvement, and the increased interest of policy-makers and retailers have enabled ALFS to extend their scope and engage new actors in more sustainable practices. Finally, we make recommendations concerning how to support ALFS’ upscaling to embrace the opportunities arising from the crisis and strengthen the sustainability transition
http://hdl.handle.net/10993/47725
10.1016/j.spc.2021.06.022
https://food.uni.lu/publications/rachel-reckinger/

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