The challenge
To promote sustainability in the local food supply chain by assessing the environmental impact of using local versus non-local raw materials, and by developing strategies to improve sustainability in the food service sector (catering and collective catering).
The solution
The solution developed within the SOSTELOCAL project focuses on fostering sustainable, local sourcing in the agri-food sector through:
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Assessing the availability of raw materials in relation to demand.
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Designing an action plan that includes purchase–sale agreements between producers and buyers.
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Creating more sustainable menus, while promoting traceability and sustainability across the entire value chain.
The results
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Assessment of the environmental footprint of local versus imported products using life cycle analysis.
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Design of indicators to measure socio-economic and environmental sustainability in sourcing and menu planning.
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Implementation of improvement plans that encourage the use of seasonal products and certified suppliers.
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Development of digital tools to ensure traceability and transparency throughout the food supply chain.