Mémoire-projet

Abstract

Once considered the norm, short distribution channels have been replaced by industrialised production and distribution. For several years now, the agricultural sector has been experiencing several difficulties, which have led to a drop in consumption and sales of short distribution channels. However, recent food crises have shaken consumer confidence in the food industry. Today, trends are reversing, and consumers are looking for new alternatives. Short supply chains are increasingly popular with consumers, who see them as a solution. In this context, food service companies have every interest in adopting a short supply chain dimension, in whole or in part. However, they must overcome certain obstacles associated with this new approach. The aim of this study is to analyse the motivations, obstacles, and possible solutions to short supply chain procurement in commercial catering. The aim is to propose relevant recommendations to companies in the sector to enable them to develop a strategy of this type in the years to come. To answer the research question, a theoretical analysis was first carried out. Interviews with players in the sector helped to confirm the theoretical information and provide new insights. These studies enabled several recommendations to be formulated, along with an eight-stage action plan for developing the supply of short food circuits in the sector.