SUSTAINABILITY OF SHORT FOOD SUPPLY CHAINS: ANALYSIS OF RAW MATERIAL SUPPLY IN MILAN PUBLIC SCHOOL CATERING

  • C. Balzaretti | lucia.zoppi@pagepress.org Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare – Università di Milano, Italy.
  • M.A Marzano Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare – Università di Milano, Italy.
  • G. D’Anna Responsabile dell’Ufficio Legale e Acquisti Milano Ristorazione S.p.A., Italy.

Abstract

The demand of short food supply chains is becoming more pressing by consumers, especially in the largest school catering. The implementation of the short chain in a large catering company of Milan, is described in this practical contribution. Several aspects of short food chains sustainability: legal, commercial and economic sustainability, hygienic and gastronomic sustainability, are discussed.

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Published
2009-09-13
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Issue
Section
Applied Studies
Keywords:
Short food chains, public catering
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How to Cite
Balzaretti, C., Marzano, M., & D’Anna, G. (2009). SUSTAINABILITY OF SHORT FOOD SUPPLY CHAINS: ANALYSIS OF RAW MATERIAL SUPPLY IN MILAN PUBLIC SCHOOL CATERING. Italian Journal of Food Safety, 1(5), 7-10. https://doi.org/10.4081/ijfs.2009.1134