Slow Food and Sustainable Local Supply Chains in Piedmont: Building Trust Through Short Networks

Martina Arsić; Aleksandra Vujko; Drago Cvijanović

doi:10.30858/zer/216952

.blurhash-client-img { display: none !important; }

Slow Food and Sustainable Local Supply Chains in Piedmont: Building Trust Through Short Networks

Zagadnienia Ekonomiki Rolnej

Volume 388 (2026): Issue 3 (September 2026)

By: Martina Arsić , Aleksandra Vujko and Drago Cvijanović

Open Access

|Sep 2026

Abstract

Aim

This study explores consumer perceptions of slow food and sustainable local supply chains, using the event “Terra Madre – Salone del Gusto 2024” in Piedmont, Italy, as a case study. The objective was to identify motivational factors shaping consumer trust in short supply networks and to position the Piedmont configuration as a conceptual reference for future comparative research in Serbia and Southeast Europe, where traditional products strongly align with the principles of slow food.

Material and methods

A structured questionnaire containing 32 Likert-scale items was distributed to 448 fair visitors. The measurement model, developed from the literature, was validated through exploratory and confirmatory factor analysis using SEM–AMOS. Reliability, convergent validity, and discriminant validity were assessed with CR, AVE, Fornell–Larcker, and HTMT criteria.

Results

Four latent constructs were supported – Health Quality, Price Premium, Green Responsibility, and Local Trust – with strong psychometric properties. Structural paths among domains were small and not statistically significant (≈ −0.04 to +0.02), indicating parallel rather than sequential causal relations. Local Trust did not mediate the other domains.

Conclusions

Findings suggest that support for short supply chains stems from coexisting, independent motivations. Managerial implications should therefore target each domain separately (quality and traceability cues, fair-price narratives, visible environmental practices, producer identity and transparency). The Piedmont configuration serves as a conceptual reference whose potential transferability to Serbia and Southeast Europe represents a promising avenue for future comparative research.

References

Ahmed, K.S. (2024). How to Choose a Sampling Technique and Determine Sample Size for Research: A Simplified Guide for Researchers. Oral Oncology Reports, 12, 100662. https://doi.org/10.1016/j.oor.2024.100662
Search in Google Scholar Back to article
Agamagomedova, S., & Gamidullaeva, L. (2025). Trust Creation as a Factor for the Solidarity of Government, Business, and Society in Regional Innovation Development. International Journal of Innovation Studies, 9(1), 60–76. https://doi.org/10.1016/j.ijis.2024.10.002
Search in Google Scholar Back to article
Agyei, N. K., Khataza, R. R. B. (2025). Will You Pay a Premium Price? Consumer Preferences for Moringa-Based Functional Food Products in Malawi. Food and Humanity, 5, 100755. https://doi.org/10.1016/j.foohum.2025.100755
Search in Google Scholar Back to article
Aish, K., Zaman, Q.U., Ehsan, S., & Zaidi, S.A.H. (2025). Exploring the Nexus Between Environmental Corporate Social Responsibility (ECSR) and Green Dynamic Capabilities: Implications for Green Technological Innovation. Sustainable Futures, 9, 100647. https://doi.org/10.1016/j.sftr.2025.100647
Search in Google Scholar Back to article
Alam, Z.S., Hossain, M.M., & Wang, L. (2025). The Economic and Cultural Motives of Green Price Premium. The British Accounting Review, 57(5), 101698. https://doi.org/10.1016/j.bar.2025.101698
Search in Google Scholar Back to article
Amo, E. (2023). The Slow Food Movement and the Terra-Madre Project: Food Sovereignty and Translocal Assemblages. Globalizations, 20(4), 644–660. https://doi.org/10.1080/14747731.2022.2149158
Search in Google Scholar Back to article
Amo, E. (2024). Investigating the Slow Food – Place Relation: An Empirical Study of Dairy Communities in Abruzzo. Journal of Rural Studies, 111, 103415. https://doi.org/10.1016/j.jrurstud.2024.103415
Search in Google Scholar Back to article
Bahraseman, S.E., Dashtabi, M.D., Firoozzare, A., Boccia, F., Pakook, S., & Covino, D. (2025). Understanding Consumer Behavior in the Choice of Healthy Food Retail Outlets: An Examination of Information Types and the Interplay Between Institutional Trust and Social Recommendations. Economic Analysis and Policy, 86, 2070–2094. https://doi.org/10.1016/j.eap.2025.05.035
Search in Google Scholar Back to article
Benos, T., Burkert, M., Hüttl-Maack, V., & Petropoulou, E. (2022). When Mindful Consumption Meets Short Food Supply Chains: Empirical Evidence on How Higher-Level Motivations Influence Consumers. Sustainable Production and Consumption, 33, 520–530. https://doi.org/10.1016/j.spc.2022.07.028
Search in Google Scholar Back to article
Bommel van, K., & Spicer, A. (2015). Slow Food as a Social Movement. In: J.D. Wright (Ed.), International Encyclopedia of the Social & Behavioral Sciences (2nd Ed., pp. 94–99). Elsevier. https://doi.org/10.1016/B978-0-08-097086-8.64060-6
Search in Google Scholar Back to article
Califano, G., Di Vita, G., Raimondo, M., Spina, D., D’Amico, M., & Caracciolo, F. (2025). Premium Pricing for Zero Residue Certification: The Role of Environmental Concern and Health Consciousness in Consumer Preferences for Eco-Labels on Fresh Tomatoes. Journal of Cleaner Production, 518, 145928. https://doi.org/10.1016/j.jclepro.2025.145928
Search in Google Scholar Back to article
Caveen, A.J., Stewart, B.D., Moffat, C., Skerritt, D., Jones, E., Thomas, H., Funk, L., Johnson, M., Cohen, M., Roach, M., Auchterlonie, N.A., Peacock, S., Hussey, S., Gray, T., Pickerell, T., Muawanah, U., Kioupi, V., Sadovy de Mitcheson, Y., Burns, N.M., & Hopkins, C.R. (2025). Globalism, Localism and Blue Food Systems – How can Cross-Scale Tensions be Reduced? A Production Perspective from UK Seafood Stakeholders. Marine Policy, 181, 106819. https://doi.org/10.1016/j.marpol.2025.106819
Search in Google Scholar Back to article
Chiffoleau, Y. (2009). From Politics to Co-Operation: The Dynamics of Embeddedness in Alternative Food Supply Chains. Sociologia Ruralis, 49(3), 218–235. https://doi.org/10.1111/j.1467-9523.2009.00491.x
Search in Google Scholar Back to article
Correa, A.R., Robayo, A., Llano, F.A., & Niño Soto, A.S. (2025). Local Amphibious Cuisine: Toward the Rediscovery of the Gastronomic Traditions of the Palafito Town of Buenavista, Ciénaga Grande Santa Marta, Colombia. International Journal of Gastronomy and Food Science, 41, 101218. https://doi.org/10.1016/j.ijgfs.2025.101218
Search in Google Scholar Back to article
Cvijanović, D., Vujko, A., & Cvijanović, D. (2025). Scanning the Future of Rural Tourism Development – Advantages and Limits for Sustainable Indicators Approach / Prognoza rozwoju turystyki wiejskiej w przyszłości – zalety i ograniczenia podejścia opartego na zrównoważonych wskaźnikach. Zagadnienia Ekonomiki Rolnej / Problems of Agricultural Economics, 383(2), 1–23. https://doi.org/10.30858/zer/199950
Search in Google Scholar Back to article
Deng, X., Wang, Y., & Tao, X. (2025). Social Trust and Health Outcomes: A Theoretical and Empirical Analysis with Income Interactions Using Chinese Microdata. Finance Research Letters, 85(Part E), 108198. https://doi.org/10.1016/j.frl.2025.108198
Search in Google Scholar Back to article
Eunike, I.J., Silalahi, A.D.K., Do, T.T.P., & Tedjakusuma, A.P. (2025). Towards a Holistic Model of Green Consumerism by Integrating Ethical Obligations, Collective Efficacy, and Environmental Concerns in Sustainable Purchase Behavior. Sustainable Futures, 9, 100746. https://doi.org/10.1016/j.sftr.2025.100746
Search in Google Scholar Back to article
Fassio, F., Bogetti, M., Cortese, D., & Savina, A. (2022). SEeD for Change: The Systemic Event Design Project Applied to Terra Madre Salone del Gusto for the Development of Food Communities. Sustainability, 14(24), 17036. https://doi.org/10.3390/su142417036
Search in Google Scholar Back to article
Fornell, C., & Larcker, D.F. (1981). Evaluating Structural Equation Models with Unobservable Variables and Measurement Error. Journal of Marketing Research, 18(1), 39–50. https://doi.org/10.1177/002224378101800104
Search in Google Scholar Back to article
Frías-Jamilena, D.M., Polo-Peña, A. I., Peco-Torres, F., & Sabiote-Ortíz, C.M. (2024). Can Co-Creating a “Slow Destination” Image Boost Sustainability? Journal of Destination Marketing & Management, 32, 100898. https://doi.org/10.1016/j.jdmm.2024.100898
Search in Google Scholar Back to article
Frimpong Boamah, E., Yin, F., Korosh, Z., Raja, S., Mui, Y., Bohm, M., DeHonney, A., Williams, R., & Ramos-Gerena, C. (2024). Mapping the Invisible: Bridging and Trusting Networks in Sustaining the Urban Food System. Cities, 146, 104750. https://doi.org/10.1016/j.cities.2023.104750
Search in Google Scholar Back to article
Gifford, K., & Bernard, J.C. (2010). The Effect of Information on Consumers’ Willingness to Pay for Natural and Organic Chicken. International Journal of Consumer Studies, 35(2), 282–289. https://doi.org/10.1111/j.1470-6431.2010.00929.x
Search in Google Scholar Back to article
Grunert, K.G., Hieke, S., & Wills, J. (2014). Sustainability Labels on Food Products: Consumer Motivation, Understanding and use. Food Policy, 44, 177–189. https://doi.org/10.1016/j.foodpol.2013.12.001
Search in Google Scholar Back to article
Hair, J.F., Black, W.C., Babin, B.J., & Anderson, R.E. (2019). Multivariate Data Analysis (8th Ed.). Cengage Learning.
Search in Google Scholar Back to article
Hanaysha, J.R., Abusharbeh, M., Dwikat, S.Y., Shubita, M.F., Sharif, M.N., & Alshdaifat, S.M. (2025). Impact of Corporate Social Responsibility, Technological Capability, and Green Entrepreneurial Orientation on Green Innovation and Sustainable Performance. World Development Sustainability, 7, 100233. https://doi.org/10.1016/j.wds.2025.100233
Search in Google Scholar Back to article
Hendrikx, B., & Lagendijk, A. (2020). Slow Food as One in Many: A Semiotic Network Approach to the Geographical Development of a Social Movement. Environment and Planning E: Nature and Space, 5(1), 169–188. https://doi.org/10.1177/2514848620970923
Search in Google Scholar Back to article
Janssen, M., & Hamm, U. (2012). Product Labelling in the Market for Organic Food: Consumer Preferences and Willingness-to-Pay for Different Organic Certification Logos. Food Quality and Preference, 25(1), 9–22. https://doi.org/10.1016/j.foodqual.2011.12.004
Search in Google Scholar Back to article
Jia, F., Shahzadi, G., Bourlakis, M., & John, A. (2024). Promoting Resilient and Sustainable Food Systems: A Systematic Literature Review on Short Food Supply Chains. Journal of Cleaner Production, 435, 140364. https://doi.org/10.1016/j.jclepro.2023.140364
Search in Google Scholar Back to article
Klarin, A., Park, E., Xiao, Q., & Kim, S. (2023). Time to Transform the Way We Travel? A Conceptual Framework for Slow Tourism and Travel Research. Tourism Management Perspectives, 46, 101100. https://doi.org/10.1016/j.tmp.2023.101100
Search in Google Scholar Back to article
Klerk de, W., & Harmse, E. (2020). Review: Transforming Research Methods in the Social Sciences: Case Studies from South Africa. African Journal of Psychological Assessment, 2(a27), 1–2. https://doi.org/10.4102/ajopa.v2i0.27
Search in Google Scholar Back to article
Kumar, A., Gebremedhin Hailu, G., Xv, M., Qiu, H., Choic, S.-I., Lee, O.-H., Wang, Z., Han, Z., Liu, S., & Wei, S. (2025). Synergistic Integration of High-Pressure Processing, Pulsed Electric Fields, Cold Plasma, and UV Light with Bioactive Compounds for Enhanced Food Safety, Quality, and Shelf-L: New Advances and Mechanisms. Food and Humanity, 5, 100757. https://doi.org/10.1016/j.foohum.2025.100757
Search in Google Scholar Back to article
Lee, J.E., & Chen-Yu, J.H. (2018). Effects of Price Discount on Consumers’ Perceptions of Savings, Quality, and Value for Apparel Products: Mediating Effect of Price Discount Affect. Fashion and Textiles, 5, 13. https://doi.org/10.1186/s40691-018-0128-2
Search in Google Scholar Back to article
Lee, J.J., Tan, R.L.-Y., Soh, J.Y., Tham, E.H., Goh, A.E.N., Cheng, Z.R., Chandran, N.S., Tan, S.L., Herdman, M., & Luo, N. (2025). Assessing the Health-Related Quality of Life (HRQoL) of Children with Asthma or Eczema by a Proxy: Does Assessment Perspective Matter? Value in Health, 28(10), 1532–1539. https://doi.org/10.1016/j.jval.2025.07.004
Search in Google Scholar Back to article
Lee, K.-H., Scott, N., & Packer, J. (2014). Habitus and Food Lifestyle: In-Destination Activity Participation of Slow Food Members. Annals of Tourism Research, 48, 207–220. https://doi.org/10.1016/j.annals.2014.06.009
Search in Google Scholar Back to article
Loureiro, M.L., & Umberger, W.J. (2007). A Choice Experiment Model for Beef: What US Consumer Responses Tell us About Relative Preferences for Food Safety, Country-of-Origin Labeling, and Traceability. Food Policy, 32(4), 496–514. https://doi.org/10.1016/j.foodpol.2006.11.006
Search in Google Scholar Back to article
Manthiou, A., Klaus, P., & Luong, V.H. (2022). Slow Tourism: Conceptualization and Interpretation – A Travel Vloggers’ Perspective. Tourism Management, 93, 104570. https://doi.org/10.1016/j.tourman.2022.104570
Search in Google Scholar Back to article
Mayda, C. (2005). A Review of: “Slow Food: The Case for Taste” by Carlo Petrini. New York: Columbia University Press, 2001. Food and Foodways, 13(4), 299–301. https://doi.org/10.1080/07409710500334533
Search in Google Scholar Back to article
McCluskey, J.J., & Loureiro, M.L. (2003). Consumer Preferences and Willingness to Pay for Food Labeling: A Discussion of Empirical Studies. Journal of Food Distribution Research, 34(3), 95–102. https://doi.org/10.22004/ag.econ.27051
Search in Google Scholar Back to article
Meng, M.D., Atasoy, Ö., & Brendl, C.M. (2025). How Self-Esteem Elevates the Subjective Value of Local Food. Food Quality and Preference, 129, 105513. https://doi.org/10.1016/j.foodqual.2025.105513
Search in Google Scholar Back to article
Mesnage, R., Tsakiris, I.N., Antoniou, M.N., & Tsatsakis, A. (2020). Limitations in the Evidential Basis Supporting Health Benefits from a Decreased Exposure to Pesticides Through Organic Food Consumption. Current Opinion in Toxicology, 19, 50–55. https://doi.org/10.1016/j.cotox.2019.11.003
Search in Google Scholar Back to article
Misleh, D. (2025). “Actually Existing Alternatives”: The Value Practices of Local Food Business Strategies. Journal of Rural Studies, 116, 103629. https://doi.org/10.1016/j.jrurstud.2025.103629
Search in Google Scholar Back to article
Pinto, G.D., Cassânego, V.M., Zanon, L.G., Ferraz, D., & Rebelatto, D.A.N. (2025). Strengthening Short Food Supply Chains: Prioritizing Obstacles and Opportunities with PROMETHEE, Fuzzy DEMATEL, and Fuzzy TOPSIS Class. International Journal of Production Economics, 289, 109732. https://doi.org/10.1016/j.ijpe.2025.109732
Search in Google Scholar Back to article
Rab, S., Wan, M., Arif, M., & Yadav, S. (2024). Metrology in Global Food System to Achieve the SDGs. Measurement: Food, 16, 100206. https://doi.org/10.1016/j.meafoo.2024.100206
Search in Google Scholar Back to article
Renting, H., Marsden, T.K., & Banks, J. (2003). Understanding Alternative Food Networks: Exploring the Role of Short Food Supply Chains in Rural Development. Environment and Planning, 35(3), 393–411. https://doi.org/10.1068/a3510
Search in Google Scholar Back to article
Ries, T., & Rese, A. (2025). Can Information Help Bridge the Attitude–Behavior Gap in Sustainable Clothing Consumption? Cleaner and Responsible Consumption, 17, 100278. https://doi.org/10.1016/j.clrc.2025.100278
Search in Google Scholar Back to article
Saba, A., & Messina, F. (2003). Attitudes Towards Organic Foods and Risk/Benefit Perception Associated with Pesticides. Food Quality and Preference, 14(8), 637–645. https://doi.org/10.1016/S0950-3293(02)00188-X
Search in Google Scholar Back to article
Simonetti, L. (2012). The Ideology of Slow Food. Journal of European Studies, 42(2), 168–189. https://doi.org/10.1177/0047244112436908
Search in Google Scholar Back to article
Stanford, G.O., Ferreira, S., Landry, C.E., & Blachly, B. (2025). Economic Valuation of Ecosystem Services and Natural Infrastructure: A Quantitative Review of the Literature. Ecosystem Services, 75, 101754. https://doi.org/10.1016/j.ecoser.2025.101754
Search in Google Scholar Back to article
Steptoe, A., Pollard, T.M., & Wardle, J. (1995). Development of a Measure of the Motives Underlying the Selection of Food: The Food Choice Questionnaire. Appetite, 25(3), 267–284. https://doi.org/10.1006/appe.1995.0061
Search in Google Scholar Back to article
Tadesse, T., Ramírez-Rodríguez, S., Rahmani, D., Gezahegn, T.W., Verherbrugghen, H., Vermeulen, A., Skourletis, N., & Gil Roig, J.M. (2025). Healthy but also Traceable: Consumer Choices for Traits of Food Waste-Reducing Innovations. Journal of Cleaner Production, 521, 146299. https://doi.org/10.1016/j.jclepro.2025.146299
Search in Google Scholar Back to article
Vermeir, I., & Verbeke, W. (2006). Sustainable Food Consumption: Exploring the Consumer “Attitude–Behavioral Intention”. Journal of Agricultural and Environmental Ethics, 19(2), 169–194. https://doi.org/10.1007/s10806-005-5485-3
Search in Google Scholar Back to article
Vujko, A., Bojović, R., Nedeljković, D., Jović, M.D., & Todorović, M.J. (2024). Can Organic Farming Contribute on Sustainable Women Entrepreneurship in Rural Tourism? A Nacional Park Evidence. Geojournal of Tourism and Geosites, 57(4spl), 2143–2151. https://doi.org/10.30892/gtg.574spl28-1381
Search in Google Scholar Back to article
Xie, C., Lai, F., Huang, R., & Shen, S. (2025). Why Recommend? Unlocking the Factors and Configurations Influencing Word-of-Mouth Intentions in Continuing Care Retirement Communities. International Journal of Hospitality Management, 125, 104012. https://doi.org/10.1016/j.ijhm.2024.104012
Search in Google Scholar Back to article
Xu, Q., & Chia, K.W. (2025). Beyond Slowness: Exploring Destination Stimuli and Tourists’ Emotional Connections in Slow Tourism. Acta Psychologica, 259, 105402. https://doi.org/10.1016/j.actpsy.2025.105402
Search in Google Scholar Back to article
Yim, M.Y.C., & Yoon, S. (2025). Enhancing Consumer Trust in Displayed Information Through Digital Price Tags in Retail Marketing. Journal of Retailing and Consumer Services, 86, 104340. https://doi.org/10.1016/j.jretconser.2025.104340
Search in Google Scholar Back to article
Zeithaml, V.A. (1988). Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence. Journal of Marketing, 52(3), 2–22. https://doi.org/10.2307/1251446
Search in Google Scholar Back to article
Zhou, X., Checco, J., Akber, M.A., & Abdul Aziz, A. (2025). Factors Influencing Consumer Preferences for Sustainably Produced Rice: A Systematic Review. Cleaner and Responsible Consumption, 18, 100309. https://doi.org/10.1016/j.clrc.2025.100309
Search in Google Scholar Back to article

Articles in this issue

DOI: https://doi.org/10.30858/zer/216952 | Journal eISSN: 2392-3458 | Journal ISSN: 0044-1600

Journal RSS Feed

Language: English, Polish

Page range: 1 - 27

Submitted on: Sep 1, 2025

Accepted on: Jan 13, 2026

Published on: Sep 25, 2026

Published by: The Institute of Agricultural and Food Economics – National Research Institute

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

slow food,

local supply chains,

consumer trust,

sustainable consumption,

price premium

JEL:

Q13,

Q18,

Q01,

Z32,

Q13,

Q18,

Q01,

Z32

Related subjects:

Business and economics,

Agribusiness, food industry

© 2026 Martina Arsić, Aleksandra Vujko, Drago Cvijanović, published by The Institute of Agricultural and Food Economics – National Research Institute
This work is licensed under the Creative Commons Attribution 4.0 License.

Volume 388 (2026): Issue 3 (September 2026)