Short cycle food: the new path of eco-responsibility
Short cycle consumption is all about avoiding intermediaries, revising our consumer habits and reducing our environmental footprint. Consumers are increasingly disposed to embrace this new habit of consumption.
To combine the pleasant and the useful
The concept is very common in agriculture, and it is set to become an indispensable consumer habits in the near future. Short cycle is all about direct selling or a sale through a maximum of one intermediary. This way of doing things is part of eco-responsible approach.
Some fruit growers and vegetable and honey producers have already adopted the concept – and for good reason. Today, the short cycle has attracted all the sector’s operators and is enjoying a growing enthusiasm among consumers as well. In fact, short cycle consumption strengthens the relation between actors through a feeling of trust and transparency, which are badly needed in the food trade.
Ecological and economical, short cycle has it all!
The short cycle is a good way to become perfectly in line with the ecological dynamics by using less pesticides and synthetic fertilizers, less packaging and less transportation. The spectacular rise in farm sales and in local markets demonstrates its success. The increasing activities of AMAP (associations supporting small farming) and neighborhood sales are also a good indicator of its success.
Beside its ecological aspect, the short cycle is a great economic opportunity. By eliminating intermediaries and reducing business costs, important savings can be made, thus margins will be slightly improved. In this way, people are provided with a possibility of diversification and job creation.