#SkosztujUPWr – horticultural production to meet the needs of local consumers based on short food supply chain standards and a modified CSA (community-supported agriculture) model

The development of globalization in food supply brings a number of risky changes in both crop structure and consumer behavior. Over the last 20 years, large cities have completely eliminated the purchase of locally produced products at city markets, bazaars, or directly from farmers—consumers have turned to shopping at large grocery chains at low prices. The products available there often come from distant farms, with transport and logistics accounting for a significant part of the production costs, and the agricultural product is not linked to a specific place of origin.

Over the last 2-3 years, Polish consumers, especially the more affluent ones, have returned to consuming fruit, vegetables, dairy products, and other basic products produced locally, in accordance with the principles of integrated or organic production, from well-known and recognizable suppliers.

Agricultural fairs, organic markets, and events held at farms are very popular. Changes in consumer interests, the availability of fruit and vegetable products from the university's own Research and Teaching Stations, and good relations with producers have led to the implementation of a food supply project under the RWS model for university employees, as part of shortening the supply chain (collection of purchases at work, within a single organization) and pro-environmental and educational activities for the academic and local communities.

The aim of the operation is:

• to develop technological innovation in the cultivation of horticultural plants with increased quality and environmental values (with limited use of non-biological plant protection products, synthetic fertilizers, and peat in the production of fruit, vegetables, wine, and herbs);
• developing an innovative model for the organization and sale of horticultural and luxury products (confectionery, wine) through the use of a short supply chain system within the organization;  
• producing products with higher quality (apples, strawberries, lettuce, cucumbers, grapes);
• developing and implementing significantly improved luxury food products with better health properties (reduced GI, increased fiber content), using fruit and vegetables from short supply chains and waste products from fruit and vegetable processing (pomace, seeds). All tasks are combined in the common goal of developing a modified CSA (community-supported agriculture) supply chain within a single employer – a university.