Zagotavljanje kratkih prehranskih verig : magistrsko delo

Strnad, Špela (avtor), Jevšnik Podlesnik, Mojca (mentor), Jamnikar Ciglenečki, Urška (komentor), Ovca, Andrej (recenzent)

Uvod: Kratke prehranske verige so inovativni trajnostni pristop, ki nastaja z namenom obvladovanja globalnih izzivov preskrbe s hrano. Kot sinonim za kratko prehransko verigo se pogosto uporablja tudi pojem kratka dobavna veriga. Kratka dobavna veriga je opredeljena kot »dobavna veriga«, ki vključuje omejeno število gospodarskih subjektov, zavezanih k sodelovanju, lokalnemu gospodarskemu razvoju ter tesnim geografskim in socialnim odnosom med proizvajalci, predelovalci in potrošniki. Namen: Namen magistrskega dela je z anketno raziskavo pri pridelovalcih hrane raziskati primere dobrih praks in inovativnih pristopov v kratkih prehranskih verigah; ugotoviti potrebe po informacijah in znanju ter želje v povezavi s kratkimi prehranskimi verigami ter ugotoviti potrebe deležnikov za vzpostavitev učnih delavnic s primernimi tematskimi vsebinami. Metode dela: Magistrsko delo je sestavljeno iz teoretičnega in empiričnega dela. Literatura za teoretična izhodišča je bila pridobljena s pregledom strokovnih in znanstvenih objav. V okviru empiričnega dela smo uporabili kvantitativno standardizirano metodo anketnega vprašalnika. Elektronsko verzijo anketnega vprašalnika smo oblikovali v spletnem orodju Google Obrazci. Vprašalnik v elektronski obliki smo poslali na elektronske naslove 160 registriranim pridelovalcem hrane na nivoju celotne Slovenije. Rezultati: V raziskavi je sodelovalo 50 slovenskih pridelovalcev hrane. Na področju kmetijstva deluje več kot polovica anketiranih. Med vrstami pridelkov in proizvodov prevladuje pridelava oziroma predelava svežega sadja, sveže zelenjave in nealkoholnih pijač (sokovi). Sezonski pogoji imajo pomemben vpliv na dejavnost. Pridelovalci so pri opravljanju svoje dejavnosti inovativni in uporabljajo različne prodajne kanale. Pridelovalci so pokazali splošno znanje o kratkih verigah preskrbe s hrano. Pri opravljanju svoje dejavnosti se pridelovalci srečujejo z ovirami in izzivi. Za razvoj svoje dejavnosti so željni izobraževanj oziroma usposabljanj. Razprava in zaključek: Pri pregledu slovenske in tuje literature nismo zasledili raziskave, ki bi z vidika pridelovalcev hrane v takšnem obsegu obravnavala kratke prehranske verige. Raziskava, ki smo jo izvedli, je pomembna, saj smo z njo pridobili ključne podatke stanja kratkih prehranskih verig v Sloveniji. Naše ugotovitve kažejo, da imamo v Sloveniji na področju kratkih prehranskih verig še veliko možnosti nadaljnjega razvoja.

• Jezik: Slovenski jezik
• Ključne besede: magistrska dela, sanitarno inženirstvo, lokalna hrana, kratke dobavne verige, deležniki v prehranski verigi, dobre prakse v prehranskih verigah
• Vrsta gradiva: Magistrsko delo/naloga
• Tipologija: 2.09 - Magistrsko delo
• Organizacija: ZF - Zdravstvena fakulteta
• Kraj izida: Ljubljana
• Založnik: [Š. Strnad]
• Leto izida: 2023
• Št. strani: 66 str., [14] str. pril.
• PID: 20.500.12556/RUL-152376
• UDK: 614
• COBISS.SI-ID: 173389315
• Datum objave v RUL: 23.11.2023

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Ensurance of short food chains : master thesis

Izvleček

Introduction: Short food supply chains are an innovative sustainable approach emerging to address global food supply challenges. A short supply chain is defined as a »supply chain« that includes a limited number of economic operators committed to cooperation, local economic development and close geographical and social relations between producers, processors and consumers. Purpose: The purpose of this master's thesis is to explore examples of good practices and innovative approaches in short food supply chains through a survey conducted among food producers and to identify the needs for know-how information and wishes related to short food supply chains. Based on the identified needs, learning content for stakeholders shall be prepared. Methods: The master's thesis consists of a theoretical and an empirical part. The literature for theoretical background was obtained through a review of peer-reviewed and scientific publications. In the empirical part, a quantitative standardized questionnaire survey method was used. An electronic version of the questionnaire was created using the Google Forms web tool. The questionnaire in electronic form was sent to the e-mail addresses of 160 registered food producers at the national level. Results: 50 Slovenian food producers participated in the research. More than half of the respondents work in the field of agriculture. The production or processing of fresh fruit, fresh vegetables and non-alcoholic beverages (juices) is predominant among the types of crops and products. Seasonal conditions have a significant impact on the industry. The producers use different sales channels and innovative approaches in their activities. The producers demonstrated a general knowledge of short food supply chains. The producers face obstacles and challenges in carrying out their activities. They are eager to receive education or training to develop their activities. Discussion and conclusion: Reviewing the Slovenian and foreign literature, we did not find any research that would deal with short food supply chains to such an extent from the perspective of food producers. The research we carried out is very useful, as it provided key information on the situation of short food supply chains in Slovenia. Our findings show that there is still a lot of room for development in the field of short food supply chains in Slovenia.

• Ključne besede: master's theses, sanitary engineering, local food, short supply chains, stakeholders in food chains, good practices in food chains