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Collective catering, a vector of reterritorialization for a sustainable supply?
[La restauration collective, vecteur de reterritorialisation pour un approvisionnement durable ?]

Author

Listed:
  • Hélène Simonin

    (UBFC - Université Bourgogne Franche-Comté [COMUE])

  • Corinne Tanguy

    (CESAER - Centre d'économie et de sociologie rurales appliquées à l'agriculture et aux espaces ruraux - UBFC - Université Bourgogne Franche-Comté [COMUE] - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Dijon - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement)

  • Gaëlle Petit

    (IEP Rennes - Sciences Po Rennes - Institut d'études politiques de Rennes)

  • Claire Lambert

    (CESAER - Centre d'économie et de sociologie rurales appliquées à l'agriculture et aux espaces ruraux - UBFC - Université Bourgogne Franche-Comté [COMUE] - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Dijon - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement)

Abstract

Promoting local sourcing in collective catering is considered an important leverage for reducing the environmental impact of agricultural and food activity. This work studies the effects of organizational and logistical choices of production and processing actors on the environmental performance of the entire vegetable supply chain of public catering. The authors adopt a mixed and multidisciplinary approach by combining a qualitative analysis of three case studies and a life cycle analysis (LCA). Results show the preponderant effect of packaging and agricultural production methods choices in the chain's environmental impact; and hypothesize the role of relational proximity between actors as major levers of their environmental performance.

Suggested Citation

  • Hélène Simonin & Corinne Tanguy & Gaëlle Petit & Claire Lambert, 2024. "Collective catering, a vector of reterritorialization for a sustainable supply? [La restauration collective, vecteur de reterritorialisation pour un approvisionnement durable ?]," Post-Print hal-04532479, HAL.
    • Handle: RePEc:hal:journl:hal-04532479
    DOI: 10.4000/economierurale.12425
    Note: View the original document on HAL open archive server: https://hal.science/hal-04532479
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    References listed on IDEAS

    as
    1. Berill Takacs & Aiduan Borrion, 2020. "The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review," Sustainability, MDPI, vol. 12(9), pages 1-31, April.
    2. Ludovic Vaillant & Amélie Gonçalves & Gwenaëlle Raton & Corinne Blanquart, 2017. "Transport et logistique des circuits courts alimentaires de proximité : la diversité des trajectoires d’innovation," Innovations, De Boeck Université, vol. 0(3), pages 123-147.
    3. Adeline Alonso Ugaglia & Bernard Del’homme & Marie Lemarié-Boutry & Frédéric Zahm, 2020. "Le rôle des circuits courts et de proximité dans la performance globale des exploitations agricoles," Reflets et perspectives de la vie économique, De Boeck Université, vol. 0(1), pages 19-34.
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