local-food
Local food refers to produce grown and consumed within a limited geographic radius, often through direct-to-consumer channels like farmers markets and community-supported agriculture rather than long-distance supply chains. For plant science, this movement drives research into regionally adapted cultivars, season-extension techniques, and crop diversity that can thrive in local soils and climates without reliance on extensive transport or storage. Studying local food systems also helps researchers understand how breeding priorities shift when freshness, flavor, and small-scale resilience are valued over traits suited for mass distribution.
open_in_new WikipediaOpenAlex · 2026-11-24
This study examines the Strasbourg National Interest Market (MIN) as a lens for understanding agri-food transitions, exploring the tension between its public service mission and the private commercial logic that increasingly shapes how fresh produce moves from farms to urban consumers.
The Strasbourg MIN operates at the intersection of a public service mandate and increasingly privatized commercial logic, creating institutional tension in its governance.
Agri-food transition pressures — including local sourcing and sustainability expectations — are reshaping how wholesale markets position themselves, though structural change remains contested.
The market functions as a critical intermediary node in regional food chains, but its dual public/private character complicates efforts to align it with agroecological or short-supply-chain goals.