DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-030-6-0071

SÚ SLOVENSKÉ REŠTAURÁCIE OCHOTNÉ ZAPÁJAŤ SA DO KRÁTKYCH POTRAVINOVÝCH REŤAZCOV? / ARE SLOVAK RESTAURANTS WILLING TO JOIN SHORT FOOD SUPPLY CHAINS?

Lucia Laginová ORCID...1, Jana Jarábková ORCID...1
1 Fakulta európskych štúdií a regionálneho rozvoja, Slovenská poľnohospodárska univerzita v Nitre, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovenská republika

Restaurants, as part of short food supply chains, represent a direct sale of locally produced food. Compared to individual household consumption, they bring several advantages for farmers, especially higher consumption of product volume. The aim of the paper is to test, on the basis of a hypothetical decision of restaurants, their preferences for involvement in short food chains, the organizational model and form of distribution of local food, the type of distance and the price of selected types of commodities. A total of 158 restaurants are included in the survey, of which 44% are involved in SFSC. The results of the survey will help reveal in more detail the decision-making processes of restaurants when choosing an organizational model of SFSC and formulate measures to increase their willingness to participate.

Keywords: short food supply chains, foodservice establishments, organizational model

pages: 71-81, Published: 2025, online: 2025



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