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Results and lessons from pilot studies and final set of verified indicators for impact measurement of FQS, PSFP and SFSC: Evidence from the Comté PDO cheese, Parmigiano Reggiano PDO cheese, Serbian organic raspberries, County Durham school meals, Locavorium shop and Korycin Cheese

Autor: Bellassen, Valentin, Arfini, Filippo, Antonioli, Federico, Bodini, Antonio, Brennan, Mary, Courbou, Delesse, Lisa, DRUT, Marion, Donati, Michele, Duboys de Labarre, Matthieu, Dupont, Orane, Filipovic, Jelena, Gauvrit, Lisa, Giraud, Georges, Gorton, Matthew, Hilal, Mohamed, Husson, Elisa, Laitala, K. M., Majewski, Edward, Malak-Rawlikowska, Agatha, Monier Dilhan, Sylvette, Muller, Paul, Poméon, Thomas, Ristic, Bojan, Sayed, M., Schaer, Burkhart, Stojanovic, Zaklina, Paget, Amaury, Tocco, Barbara, Toque, Emilie, Tregear, Angela, Veneziani, Mario, VERGOTE, Marie-Hélène, Vitterso, G., Wilkinson, Adam

Publikováno v: Results and lessons from pilot studies and final set of verified indicators for impact measurement of FQS, PSFP and SFSC: Evidence from the Comté PDO cheese, Parmigiano Reggiano PDO cheese, Serbian organic raspberries, County Durham school meals, Locavorium shop and Korycin Cheese(2017)

The present methodological handbook provides the methodologies which will be applied in each work package of the Strength2Food project. In particular, it contains a list of indicators on how to assess sustainability in food and agro-food supply chain

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1582::7dbbe4174e7403f57c950d3ab689f096
http://prodinra.inra.fr/record/409986

Strengthening European Food Chain Sustainability by Quality and Procurement Policy: Working paper on the conceptual framework and literature review for understanding the social, environmental and economic impact of FQS, SFSC and varying PSFP policies on agri-food chain participants and rural territories

Autor: Arfini, Filippo, Amilien, Virginie, Antonioli, Federico, Bellassen, Valentin, Brennan, Mary, Fumel, M., Gorton, Matthew, Hartmann, Monika, Hawes, D. R., Mancini, M. C., Roos, G., Schüssler, J., Tocco, Barbara, Torjusen, H., Tregear, Angela, Veneziani, Mario, Vitterso, G., Yeh, C.

Publikováno v: [Research Report] auto-saisine. 2016, pp.87

• The territory is: i) the place of production which specific environmental characteristics (micro-climate and local varieties) are capable of qualitatively characterizing the products; ii) the place that, according to the presence of institutions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f24dcf22a2606cb058883b3536e0064c
https://hal.archives-ouvertes.fr/hal-01630638

Strengthening European Food Chain Sustainability by Quality and Procurement Policy

Autor: Bellassen, Valentin, Giraud, Georges, Hilal, Mohamed, Arfini, Filippo, Barczak, Aleksandra, Bodini, Antonio, Brennan, Mary, Drut, Marion, Duboys de Labarre, Matthieu, Gorton, Matthew, Hartmann, Monika, Majewski, Edward, Muller, Paul, Monier-Dilhan, Sylvette, Poméon, Thomas, Tocco, Barbara, Tregear, Angela, Veneziani, Mario, Vergote, Marie-Hélène, Vitterso, G., Wavresky, Pierre, Wilkinson, Adam

Publikováno v: [Research Report] auto-saisine. 2016, pp.92

The present methodological handbook provides the methodologies which will be applied in each work package of the Strength2Food project. In particular, it contains a list of indicators on how to assess sustainability in food and agro-food supply chain

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1909ad016a20e461159fba51cfdf8a49
https://hal.archives-ouvertes.fr/hal-01630632

Strengthening European Food Chain Sustainability by Quality and Procurement Policy

Autor: Filippo Arfini, Virginie Amilien, Federico Antonioli, Valentin Bellassen, Mary Brennan, Fumel, M., Matthew Gorton, Monika Hartmann, Hawes, D. R., Mancini, M. C., Roos, G., Schüssler, J., Barbara Tocco, Torjusen, H., Angela Tregear, Mario Veneziani, Vitterso, G., Yeh, C.

Publikováno v: [Research Report] auto-saisine. 2016, pp.87
HAL

• The territory is: i) the place of production which specific environmental characteristics (micro-climate and local varieties) are capable of qualitatively characterizing the products; ii) the place that, according to the presence of institutions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a56968bae85d9afe4885bd034ac0f8c0
https://hal.archives-ouvertes.fr/hal-01630638