<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The post-industrial service economy suggests new ways of thinking about food system design and building processes. This article discusses the need to explore best practices in the servitization of farming and theorize them as a new approach to food production, supply, and consumption. In contrast to prevailing theories that suggest reorganization of the global agri-food supply chain on the basis of the short supply chain concept or according to the community-supported agriculture model, servitization of farming puts forward a „made-to-order” food system. The purpose of this article is to develop theoretical and practical guidelines that suggest new ways of thinking about food system design and building processes. The article demonstrates the potential of a farming servitization to create new food system configurations through the combination of three approaches: holistic, design thinking, and evolutionary by providing a case study on a farm that uses a „service-driven” business model and makes-to-order organic vegetables, fruits, and greens. The case study approach allows in-depth, multi-faceted explorations and conceptualization of an innovative business model building process according to 5 phase design thinking model, which suggests gradual reorganization of the industrial food system as the result of farming servitization.</p>
</abstract>

The post-industrial service economy suggests new ways of thinking about food system design and building processes. This article discusses the need to explore best practices in the servitization of farming and theorize them as a new approach to food production, supply, and consumption. In contrast to prevailing theories that suggest reorganization of the global agri-food supply chain on the basis of the short supply chain concept or according to the community-supported agriculture model, servitization of farming puts forward a „made-to-order” food system. The purpose of this article is to develop theoretical and practical guidelines that suggest new ways of thinking about food system design and building processes. The article demonstrates the potential of a farming servitization to create new food system configurations through the combination of three approaches: holistic, design thinking, and evolutionary by providing a case study on a farm that uses a „service-driven” business model and makes-to-order organic vegetables, fruits, and greens. The case study approach allows in-depth, multi-faceted explorations and conceptualization of an innovative business model building process according to 5 phase design thinking model, which suggests gradual reorganization of the industrial food system as the result of farming servitization.

Servitization of Farming: A New Approach to Local Food Systems Building

European Countryside

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Servitization of Farming: A New Approach to Local Food Systems Building"}

The post-industrial service economy suggests new ways of thinking about food system design and building processes. This article discusses the need to explore...

Servitization of Farming: A New Approach to Local Food Systems Building

Data publikacji: 02 kwi 2023

Zakres stron: 1 - 17

Otrzymano: 09 cze 2022

Przyjęty: 30 lis 2022

DOI: https://doi.org/10.2478/euco-2023-0001

Słowa kluczowe
community-supported agriculture, farming business model, food system, servitization, short supply chain, post-industrial

© 2023 Dalia Vidickienė et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Servitization of Farming: A New Approach to Local Food Systems Building

Data publikacji: 02 kwi 2023

Zakres stron: 1 - 17

Otrzymano: 09 cze 2022

Przyjęty: 30 lis 2022

DOI: https://doi.org/10.2478/euco-2023-0001

Słowa kluczowecommunity-supported agriculture, farming business model, food system, servitization, short supply chain, post-industrial

© 2023 Dalia Vidickienė et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
community-supported agriculture, farming business model, food system, servitization, short supply chain, post-industrial