Short Food Supply Chains (SFSCs) provide a dependable substitute for conventional supply chains, as their food reflects the characteristics of “local”, “natural”, “healthy” and “reliable”. For the family farmer, the short chains constitute anexcellent way of diversifying their produce, gaining higher added value and thus warranting steadier revenues. This paper thus aims to discern the distinguishing features that the short chains offer, in general, to the family farm. To accomplish this, a literature review was performed to study the works done and approaches conducted on the short chains in the academy, in terms of family farm, and identify their specifications. Positive characteristics related to family farmers were recognizable in comparison with short chains. This article emphasized the significance and need for future research, as well as the necessity for a more extensive exploration of the subject of short chains, focusing attention on this sector, and pinpointing the determinants to be developed in the market.

Purpose: The purpose of this paper is to investigate the extent to which consumption values and physical activities influence consumers’ healthy eating choices.Design/methodology/approach: A survey with 292 participants was analysed by means of bilateral factor analysis and structural equation modelling to study the consumers’ healthy eating choices based on consumption values and moderation effect of physical activities.Findings: Consumers’ healthy eating choices are strongly linked to epistemic and emotional values. Physical activities act as a moderator of the emotional value and functional value price.Originality/value: This paper adds to the literature on consumption values and raises new insights of value for the health and wellness food industry.

Purpose: The purpose of this paper is to systematically review the literature on innovation and the food supply chain to synthesise and explore their interactions, determining what it is known and what gaps there are in the knowledge regarding these subjects. Design/methodology/approach: A systematic review of technological innovation and the food supply chain was conducted based on the Methodi Ordinatio protocol. This method seeks to select and rank papers according to their scientific relevance. Findings: This study has highlighted the importance of research focused on specific matters, such as food packaging, integration, Big Data and bio-economy. Considering the stages of innovation, the portfolio has focused mainly on innovations’ generation. As for adoption, the multiple obstacles responsible for the few successful innovations were highlighted. Adopting these innovations has become complex, with a high level of failure and several critical points, ranging from the level of research to acceptance and purchase, with consumer indifference and even negative positions towards innovation. Originality/value: This paper contributes to the debate about innovations in the food supply chain, providing a research agenda.

Purpose: This article aims to explore the influence of values concerning food consumption and the effect of physical activity habit moderation on these.Design/methodology/approach: The consumption value theory was used as a base, and a survey with 292 participants was analysed by means of factor analysis and structural equation modelling.Findings: The findings are presented at three levels. The first is the clustering of food consumption habits in different dimensions: healthy, unhealthy and hybrid. The second is the relationship between values and food consumption. In detail: (1) emotional value is the only significant measurement for the consumption of the three food dimensions; (2) social value is a significant measurement for healthy food consumption; (3) conditional value is significant for the consumption of hybrid and unhealthy foods; (4) epistemic value has significance in the consumption of hybrid foods; (5) functional value is denied for all dimensions. The third concerns the relationship between value perceptions and food consumption moderated by physical activity in: (1) social value of healthy foods; (2) functional value of hybrid foods; and (3) emotional and epistemic values of unhealthy foods.Originality/value: This paper adds to the literature on consumption values and raises new insights into value and habits regarding food consumption, such as physical activity involved in the consumption context.