Table 4 Assessment—sustainability
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 |
|---|---|---|---|
Assessment—sustainability | |||
Volunteer participation and duties | Functional—distribution organization and management; meeting management; communication (conferences…) Informal—word-of-mouth communication | Informal—word-of-mouth communication | Functional—distribution organization and management; communication; events Informal—word-of-mouth communication |
Induced jobs | Indirect (seasonal) | 2 (social cooperative) | 2 (part-time) |
Community changes | Leading group has not changed; individual participation has created a melting pot rather than a community | Not significant | Increased sense of identity and belonging |
Changes in consumption models | Increased awareness on sustainable consumption; self-production | Low | Increased awareness on quality productions |