Are short food supply chains a sustainable alternative to traditional retailing? A choice experiment study on olive oil in Spain




short food supply chains, choice experiment, consumers, olive oil, agri-food sector


This paper examines the consumers purchasing behaviour on Short Food Supply Chains (SFSC) using a choice experiment for extra virgin olive oil, as one of the most regularly food supplied through SFSC in Spain, and a cluster analysis to segment consumers by their perceptions and behavior. Results reveal that consumers` distribution channel preferences are similar although there is a negative reaction to online purchasing. Additionally, since there are consumers willing to pay more for local and organic food, opens opportunities for SFSC development. Hence, the implementation of policies encouraging the use of eco-environmental labeling, can foster SFSC development.


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Author Biographies

Olda Lami, Universidad de Extremadura

Departamento de Economía

Carlos Díaz-Caro, Universidad de Extremadura

Departamento de Economía Financiera y Contabilidad

Francisco Javier Mesías, Universidad de Extremadura

Departamento de Economía.
Instituto Universitario de Investigación en Recursos Agrarios.


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