https://doi.org/10.4081/ijfs.2009.1134

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

AIVI - September 2009 - Issue 5
Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 September 2009
Short food chains, public catering
Abstract Views: 1659
PDF: 1536
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Authors

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.
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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How to Cite

1.
Balzaretti C, Marzano M, D’Anna G. SUSTAINABILITY OF SHORT FOOD SUPPLY CHAINS: ANALYSIS OF RAW MATERIAL SUPPLY IN MILAN PUBLIC SCHOOL CATERING. Ital J Food Safety [Internet]. 2009 Sep. 13 [cited 2024 Nov. 22];1(5):7-10. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2009.5.7

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