Transformation trends in food logistics for short food supply chains - what is new?

Martin Collison*, Tom Collison, Irina Myroniuk, Nadiya Boyko, Giustina Pellegrini

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

16 Citations (Scopus)


The way in which food reaches consumers is a high profile component of the food chain’s Greenhouse Gas (GHGs) emissions, but is changing rapidly as technology facilitates online and new targeted logistic solutions which deliver directly to the consumer’s home, workplace or other convenient locations. The challenge is how can new, more fragmented supply chains be developed without increasing GHGs emissions. More broadly speaking, digitalisation is transforming how all food logistics functions. This allows consumers to connect more directly with both farmers and food producers, in Short Food Chains (SFCs), which help the former to understand more about the source of their food and how it was produced. This paper aims to analyse the current SFCs’ challenges, with particular attention paid to fresh products, taking into account the evolution of consumers and market trends as well as the transformation of logistics. The analysis is based on evidence and examples from across Europe. New direct delivery food logistics models could help consumers access supplies of fresh products more easily, improve consumer health and reduce the high waste levels and carbon emissions, which represent key challenges for many European fresh product supply chains. Food suppliers would also benefit by securing more of the final consumer value of the food they produce.

Original languageEnglish
Pages (from-to)102-110
Number of pages9
JournalStudies in Agricultural Economics
Issue number2
Publication statusPublished - 2019
Externally publishedYes


  • Fresh products
  • Logistics
  • New trends
  • Perishability
  • Short food chains
  • Sustainability


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