Strength2Food research established that European Food Quality Schemes (FQS), including Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), and organic, generate, overall, superior socio-economic outcomes compared to comparative, non-protected equivalents. Benefits include higher margins for producers, better paying jobs, and higher local economic multiplier effects. Econometric evidence indicates that FQS aid exports and help producers capture premium international markets. FQS products are also subject to less price volatility and asymmetric price transmission. However, the carbon and water footprints of PDO/PGI products are often comparable to those of non-certified similar products. In some countries, the registration process for PDO/PGI has been too top down and lacked sufficient end user and retailer consultation, leading to disappointing outcomes, but this can be corrected.
Cross-national survey work establishes that European consumers’ recognition and understanding of PDO and PGI labels remains low, limiting their use by consumers. However, Strength2Food research documents how trust in, and consequently use of, FQS labels can be improved through communication of third-party verification arrangements, and logo modification.
Regarding public sector food procurement (PSFP), local sourcing systems generate substantially higher local economic multipliers. High levels of plate waste (circa 30%) affects, however, PSFP, so that schoolchildren’s food intake often falls short of recommended nutritional guidelines. Research in Croatian schools demonstrates that food waste can be cut through: improvements to layout, extending mealtimes, portion size control, and engagement of staff. The carbon footprint of PSFP depends most on use of ruminant meats in meals, rather than the procurement model. Research with Serbian schools demonstrates ways to increase the nutritional composition of meals, cut carbon emissions, and switch to organic fruit and vegetables for only a very modest increase in cost.
Short food supply chains (SFSCs) generate a host of benefits to producers: capturing a larger proportion of the added value, better bargaining power and relationships with end consumers, higher trust, and greater job satisfaction. However, many SFSCs are small-scale and to grow they require collective efforts to improve convenience and service elements. Field research demonstrates that sales of local foods can be increased in supermarkets through aide memoire point of sale materials. SFSCs’ carbon footprints can be higher than “long chains” but co-operation in logistics can cut emissions.
Overall, efforts to grow FQS, improve the quality of PSFP, and stimulate SFSCs can and do lead to meaningful economic, social, and environmental benefits.
