Table 1 Main characteristics WHAT
From: Food solidarity economy: evaluating transition community initiatives in Friuli Venezia Giulia region
Evaluation criteria | Patto della Farina del Friuli Orientale | Pan e farine di Muçane | Pan e farine dal Friûl di Mieć |
|---|---|---|---|
Main characteristics | |||
Intervention sector | Wheat-to-bread supply chain | Wheat-to-bread supply chain | Wheat-to-bread supply chain |
Objective definition | Agronomic; environmental; organizational | Agronomic; Environmental; Social | Environmental; Economic; Social |
Output | Flour, artisanal bread | Flour, Artisanal bread, pasta | Flour, Artisanal/semi-industrial?? bread |
Production | 2015—80 q 2016—140 q 2017—200 q | 100 q/year [stable] | 700 q/year [increasing] |
Product certification | No formal certification; ongoing PGS development | Organic certification [total] | Organic certification [part] |
Order production and management | Email; phone Individual communication; group communication | Direct contact | Email; Direct contact |
Sale and distribution logistics | Direct sale; home delivery; direct and indirect distributors | Cooperative; local shops | Direct sale; small producers; carrier; local shops |