An online innovation platform to promote collaboration and sustainability in short food supply chains

Q3 Agricultural and Biological Sciences International Journal of Food Studies Pub Date : 2022-07-28 DOI:10.7455/ijfs/11.si.2022.a9
Foteini Chrysanthopoulou, Marieke Lameris, Gunter Greil, D. Vudragovic, Katherine M Flynn
{"title":"An online innovation platform to promote collaboration and sustainability in short food supply chains","authors":"Foteini Chrysanthopoulou, Marieke Lameris, Gunter Greil, D. Vudragovic, Katherine M Flynn","doi":"10.7455/ijfs/11.si.2022.a9","DOIUrl":null,"url":null,"abstract":"A sustainable Short Food Supply Chain (SFSC) requires collaboration among all actors, which nowadays is facilitated by information and communication technologies (ICT). However, not all SFSC stakeholders network with others in this way, and it is not clear what will draw them to ICT interaction. A simple, user-friendly website, the SMARTCHAIN Innovation Platform, evolving since March 2019, may facilitate interaction and cooperation among SFSC stakeholders. This article presents the Platform's development and evaluates its efficacy and impact by analysing data from Google Analytics (GA) and other sources. Primary Platform features promote communication and information sharing: these are the 1) Innovation Hubs in 9 European countries, 2) Inventories including 150 SFSC innovations and 50 SFSC initiatives, 3) Resources databases of Publications and Weblinks, and 4) Training section. GA showed that visitors to the Platform increased slowly in the 16 months since its start, and the number of page views increased with the amount of time on the Platform. The most visited page of the Platform was the information-providing Innovation Inventory. Most Platform users were in partner countries of the SMARTCHAIN project, but not all Innovation Hubs had high numbers of users. Most users arrived at the Platform by direct link, but LinkedIn was the most important originating social network. Taken together, these data suggest growth potential for an easy-to-use website that provides useful and up-to-date information but little inclination for SFSC stakeholders to use an online Platform for communication.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Studies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7455/ijfs/11.si.2022.a9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 1

Abstract

A sustainable Short Food Supply Chain (SFSC) requires collaboration among all actors, which nowadays is facilitated by information and communication technologies (ICT). However, not all SFSC stakeholders network with others in this way, and it is not clear what will draw them to ICT interaction. A simple, user-friendly website, the SMARTCHAIN Innovation Platform, evolving since March 2019, may facilitate interaction and cooperation among SFSC stakeholders. This article presents the Platform's development and evaluates its efficacy and impact by analysing data from Google Analytics (GA) and other sources. Primary Platform features promote communication and information sharing: these are the 1) Innovation Hubs in 9 European countries, 2) Inventories including 150 SFSC innovations and 50 SFSC initiatives, 3) Resources databases of Publications and Weblinks, and 4) Training section. GA showed that visitors to the Platform increased slowly in the 16 months since its start, and the number of page views increased with the amount of time on the Platform. The most visited page of the Platform was the information-providing Innovation Inventory. Most Platform users were in partner countries of the SMARTCHAIN project, but not all Innovation Hubs had high numbers of users. Most users arrived at the Platform by direct link, but LinkedIn was the most important originating social network. Taken together, these data suggest growth potential for an easy-to-use website that provides useful and up-to-date information but little inclination for SFSC stakeholders to use an online Platform for communication.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
促进短食品供应链合作和可持续性的在线创新平台
可持续的短食品供应链需要所有参与者之间的合作,而如今信息和通信技术为这一合作提供了便利。然而,并非所有SFSC利益相关者都以这种方式与他人建立联系,也不清楚是什么吸引他们参与信息和通信技术互动。SMARTCHAIN创新平台是一个简单、用户友好的网站,自2019年3月以来不断发展,可能会促进SFSC利益相关者之间的互动与合作。本文介绍了该平台的发展,并通过分析谷歌分析(GA)和其他来源的数据来评估其功效和影响。主要平台功能促进交流和信息共享:这些是1)9个欧洲国家的创新中心,2)包括150项SFSC创新和50项SFSC举措的清单,3)出版物和网络链接的资源数据库,以及4)培训部分。GA显示,自平台启动以来的16个月里,访问该平台的人数增长缓慢,页面浏览量随着平台上的时间增加而增加。该平台访问量最大的页面是提供创新清单的信息。大多数平台用户都在SMARTCHAIN项目的合作伙伴国家,但并非所有创新中心都有大量用户。大多数用户通过直接链接到达该平台,但领英是最重要的原始社交网络。总之,这些数据表明,一个易于使用的网站具有增长潜力,该网站提供有用的最新信息,但SFSC利益相关者很少倾向于使用在线交流平台。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
International Journal of Food Studies
International Journal of Food Studies Agricultural and Biological Sciences-Food Science
CiteScore
2.10
自引率
0.00%
发文量
33
审稿时长
24 weeks
期刊介绍: he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.
期刊最新文献
Lipid Profile and Blood Glucose Levels of Wistar Rats Fed a Non-High Fat Nutriment Supplemented with Black Garlic Extract Quality Attributes of Ultrasound-Treated Prebiotic Fibre-Enriched Strawberry Juice Contribution to the Study of the Health Status of Dairy Farms in the Doukkala Region– Morocco: Case of Brucellosis Meat substitutes in Media Discourse Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1