Farmers markets play an important role within the local food system and the short food supply chain (SFSC); they promote economic development by connecting vendors, people, and community. While the number of farmers markets has increased dramatically since 1994, many markets fail, and it is unclear why. Little is known about the influence of leadership practices on the success and decline of farmers markets. This qualitative case study explored the influences of farmers market leadership and asked the question: How does leadership influence factors contributing to success and failure of farmers markets? The first objective explored patterns and trends contributing to the success and failure of farmers markets. The second objective analyzed farmers markets through the lens of leadership. The study explored findings through application of Jackson et al.'s (2018) Leadership Hexad, developed to help examine leadership within social enterprises. Adaptive leadership (Heifetz et al., 2009) and good-to-great leadership principles (Collins, 2011) provided additional depth and connections to multiple leadership perspectives. The study may be of interest to people involved in leading and working with social enterprises, such as farmers markets. Findings revealed surging operational changes, strong support of the short food supply chain (SFSC), and the need for stabilizing forces, such as a stable location and municipal support. The six lenses of Jackson et al.'s Leadership Hexad—person, position, process, performance, place, and purpose—generated additional findings. Topics include the influences of vendors, champions, and partnerships; the role of managers in supporting the community and entrepreneurship; the ambiguity of ownership when referring to farmers markets; planning for succession; surviving the startup phase; professionalizing farmers market management; co-constructing leadership with the community and vendors; evolving the purpose; and leveraging the purpose of farmers markets within the local food system. The recommendations for future practice include a professional development leadership pipeline oriented to actors in social enterprises, especially farmers markets. / Master of Science in Life Sciences / Farmers markets play an important role within the local food system and the short food supply chain (SFSC); they promote economic development by connecting vendors, people, and community. While the number of farmers markets has increased dramatically since 1994, many markets fail, and it is unclear why. Little is known about the influence of leadership practices on the success and decline of farmers markets. This qualitative case study explored the influences of farmers market leadership and asked the question: How does leadership influence factors contributing to success and failure of farmers markets? The study used three leadership theories or frameworks for exploring farmers market leadership. The study may be of interest to people involved in working with social enterprises, such as farmers markets. Findings revealed surging operational changes, strong support of the SFSC, and the need for stabilizing forces, such as a stable location and municipal support. Additional topics include the influences of vendors, champions, and partnerships; the role of managers in supporting the community and entrepreneurship; the ambiguity of ownership when referring to farmers markets; planning for succession; surviving the startup phase; professionalizing farmers market management; co- constructing leadership with the community and vendors; evolving the purpose; and leveraging the purpose of farmers markets within the local food system. The recommendations for future practice include a professional development leadership pipeline oriented to actors in social enterprises, especially farmers markets.

As cadeias curtas de abastecimento alimentar tornaram-se formas alternativas de produção, comercialização e consumo de alimentos, redefiniram as relações e as interações com os espaços sociais e com o ambiente institucional, criando novas ligações entre os produtores e os consumidores. Também permitiram ao consumidor fazer novos juízos de valor com base no seu próprio conhecimento e experiência, fazendo com que, além das diferenças intrínsecas e funcionais do alimento, como sabor, nutrição e saúde, as características externas como a saúde pública, meio ambiente, ética e justiça social se tornassem critérios de avaliação, competição e características de qualidade. Em breve pesquisa bibliométrica, observou-se que os estudos sobre as cadeias curtas de abastecimento alimentar abrangeram uma variedade de temas, como por exemplo, desenvolvimento rural, geografia econômica, sustentabilidade e segurança alimentar, além de temas mais atuais, como agricultura urbana e comportamento do consumidor. Ou seja, observou-se uma mudança no foco analítico visto que os estudos passam a considerar as práticas de consumo alimentar como pontos centrais de análise. No entanto, considerando o aumento das preocupações com a natureza da colaboração e do conflito entre os atores envolvidos, esta tese buscou na abordagem da cocriação de valor uma forma de estudar e analisar essas relações nos três tipos de cadeias curtas de abastecimento alimentar. Abordando uma realidade na qual o consumidor deixou de ser um ator passivo e passou a ter papel de fundamental importância no mercado, a cocriação de valor tem ganhado um espaço cada vez maior na literatura empresarial, porém, como esta tese irá demonstrar, ainda não foi aplicada em cadeias curtas de abastecimento alimentar, revelando o caráter inédito deste estudo e uma oportunidade de pesquisa valiosa. Baseando-se nos estudos de Prahalad e Ramaswamy e Vargo e Lusch, assume-se que a cocriação de valor ocorre no mercado e no momento de uso de um produto ou serviço, pressupondo a existência de um novo contexto, no qual o valor está na experiência e não mais no produto em si, ou seja, ela ocorre quando o consumidor e a empresa estão intimamente envolvidos em, conjuntamente, criar o valor, que é único para o consumidor individual e para a sustentabilidade da empresa. Sendo assim, partindo dessas premissas e baseando-se nos elementos descritos pelos autores como fundamentais para se caracterizar uma relação cogeradora de valor − diálogo, acesso, risco e transparência (DART) − esta tese procura responder à seguinte pergunta de pesquisa: Existe cocriação de valor nos diferentes tipos de cadeias curtas de abastecimento alimentar? Para tanto, realizou-se 04 estudos de caso em diferentes regiões do estado do Rio Grande do Sul, abrangendo a tipificação de cadeias curtas de abastecimento alimentar descrita por Renting et al. (2003). Revisão integrativa de literatura, entrevistas on-line e pessoais, assim como observação direta foram as ferramentas escolhidas para o levantamento dos dados secundários. Os resultados revelaram que não há evidências de cocriação de valor em todas as cadeias curtas de abastecimento alimentar estudadas, ressaltando que as mesmas possuem especificidades importantes que precisam ser consideradas quando se analisam as relações entre os atores envolvidos. / Short food supply chains have become an alternative way of producing, selling, and consuming food, and redefined relations and interactions with social spaces and with the institutional environment, creating new connections between producers and consumers. They have also allowed the consumer to have new value judgements based on their own knowledge and experience, allowing, besides the intrinsic and functional differences of the food, such as flavor, nutrients and health, external characteristics, such as public health, environment, ethics, and social justice to become criteria for evaluation, competition and characteristics of quality. Through a brief bibliometric research, it was observed that studies about short food supply chains have covered a broad range of topics such as rural development, economic geography, sustainability, and food safety, and more current topics such as urban agriculture and consumer behavior. That is, there was a change in the analytical focus, and studies began considering food consumption practices as central points for analysis. However, considering the increase in the worries about the nature of the collaboration, and the conflict between the parts involved, this thesis tried, through the co-creation of value approach, a way to study and analyze these relations in the three kinds of short food supply chain. Approaching a reality in which the consumer went from a passive role to playing a fundamental part in the market, co-creation of value has been gaining more space in the business literature, but, as this thesis will show, still has not been applied to short food supply chains, then revealing the unprecedented character of this study, and a valuable research opportunity. Based on Prahalad and Ramaswamy and Vargo and Lusch, it is assumed that co-creation of value occurs in the market and in the moment the product or service is being used, presupposing the existence of a new context in which the value is in the experience, and not anymore in the product itself, which means it occurs when the consumer and the company are intimately involved in, together, creating a value that is unique for the individual consumer and for the sustainability of the company. So, starting from these premises and based on the elements described by the authors as fundamental to characterize a relation that co-generates value – the dialogue, access, risk and transparency (DART) – this thesis tries to answer the following research question: is there co-creation of value in the different kinds of short food supply chains? For that, four case studies were made in different regions of the Rio Grande do Sul state, covering the classification of short food supply chains described by Renting et al. (2003). Integrative review of the literature, online and personal interviews, as well as direct observation, were the tools chosen for secondary data collection. The results showed that there is no evidence of value creation in all the short supply chains studied, emphasizing that they have important specificities that should be considered when analyzing the relationships among the actors involved.

As cadeias curtas de abastecimento alimentar tornaram-se formas alternativas de produção, comercialização e consumo de alimentos, redefiniram as relações e as interações com os espaços sociais e com o ambiente institucional, criando novas ligações entre os produtores e os consumidores. Também permitiram ao consumidor fazer novos juízos de valor com base no seu próprio conhecimento e experiência, fazendo com que, além das diferenças intrínsecas e funcionais do alimento, como sabor, nutrição e saúde, as características externas como a saúde pública, meio ambiente, ética e justiça social se tornassem critérios de avaliação, competição e características de qualidade. Em breve pesquisa bibliométrica, observou-se que os estudos sobre as cadeias curtas de abastecimento alimentar abrangeram uma variedade de temas, como por exemplo, desenvolvimento rural, geografia econômica, sustentabilidade e segurança alimentar, além de temas mais atuais, como agricultura urbana e comportamento do consumidor. Ou seja, observou-se uma mudança no foco analítico visto que os estudos passam a considerar as práticas de consumo alimentar como pontos centrais de análise. No entanto, considerando o aumento das preocupações com a natureza da colaboração e do conflito entre os atores envolvidos, esta tese buscou na abordagem da cocriação de valor uma forma de estudar e analisar essas relações nos três tipos de cadeias curtas de abastecimento alimentar. Abordando uma realidade na qual o consumidor deixou de ser um ator passivo e passou a ter papel de fundamental importância no mercado, a cocriação de valor tem ganhado um espaço cada vez maior na literatura empresarial, porém, como esta tese irá demonstrar, ainda não foi aplicada em cadeias curtas de abastecimento alimentar, revelando o caráter inédito deste estudo e uma oportunidade de pesquisa valiosa. Baseando-se nos estudos de Prahalad e Ramaswamy e Vargo e Lusch, assume-se que a cocriação de valor ocorre no mercado e no momento de uso de um produto ou serviço, pressupondo a existência de um novo contexto, no qual o valor está na experiência e não mais no produto em si, ou seja, ela ocorre quando o consumidor e a empresa estão intimamente envolvidos em, conjuntamente, criar o valor, que é único para o consumidor individual e para a sustentabilidade da empresa. Sendo assim, partindo dessas premissas e baseando-se nos elementos descritos pelos autores como fundamentais para se caracterizar uma relação cogeradora de valor − diálogo, acesso, risco e transparência (DART) − esta tese procura responder à seguinte pergunta de pesquisa: Existe cocriação de valor nos diferentes tipos de cadeias curtas de abastecimento alimentar? Para tanto, realizou-se 04 estudos de caso em diferentes regiões do estado do Rio Grande do Sul, abrangendo a tipificação de cadeias curtas de abastecimento alimentar descrita por Renting et al. (2003). Revisão integrativa de literatura, entrevistas on-line e pessoais, assim como observação direta foram as ferramentas escolhidas para o levantamento dos dados secundários. Os resultados revelaram que não há evidências de cocriação de valor em todas as cadeias curtas de abastecimento alimentar estudadas, ressaltando que as mesmas possuem especificidades importantes que precisam ser consideradas quando se analisam as relações entre os atores envolvidos. / Short food supply chains have become an alternative way of producing, selling, and consuming food, and redefined relations and interactions with social spaces and with the institutional environment, creating new connections between producers and consumers. They have also allowed the consumer to have new value judgements based on their own knowledge and experience, allowing, besides the intrinsic and functional differences of the food, such as flavor, nutrients and health, external characteristics, such as public health, environment, ethics, and social justice to become criteria for evaluation, competition and characteristics of quality. Through a brief bibliometric research, it was observed that studies about short food supply chains have covered a broad range of topics such as rural development, economic geography, sustainability, and food safety, and more current topics such as urban agriculture and consumer behavior. That is, there was a change in the analytical focus, and studies began considering food consumption practices as central points for analysis. However, considering the increase in the worries about the nature of the collaboration, and the conflict between the parts involved, this thesis tried, through the co-creation of value approach, a way to study and analyze these relations in the three kinds of short food supply chain. Approaching a reality in which the consumer went from a passive role to playing a fundamental part in the market, co-creation of value has been gaining more space in the business literature, but, as this thesis will show, still has not been applied to short food supply chains, then revealing the unprecedented character of this study, and a valuable research opportunity. Based on Prahalad and Ramaswamy and Vargo and Lusch, it is assumed that co-creation of value occurs in the market and in the moment the product or service is being used, presupposing the existence of a new context in which the value is in the experience, and not anymore in the product itself, which means it occurs when the consumer and the company are intimately involved in, together, creating a value that is unique for the individual consumer and for the sustainability of the company. So, starting from these premises and based on the elements described by the authors as fundamental to characterize a relation that co-generates value – the dialogue, access, risk and transparency (DART) – this thesis tries to answer the following research question: is there co-creation of value in the different kinds of short food supply chains? For that, four case studies were made in different regions of the Rio Grande do Sul state, covering the classification of short food supply chains described by Renting et al. (2003). Integrative review of the literature, online and personal interviews, as well as direct observation, were the tools chosen for secondary data collection. The results showed that there is no evidence of value creation in all the short supply chains studied, emphasizing that they have important specificities that should be considered when analyzing the relationships among the actors involved.

As cadeias curtas de abastecimento alimentar tornaram-se formas alternativas de produção, comercialização e consumo de alimentos, redefiniram as relações e as interações com os espaços sociais e com o ambiente institucional, criando novas ligações entre os produtores e os consumidores. Também permitiram ao consumidor fazer novos juízos de valor com base no seu próprio conhecimento e experiência, fazendo com que, além das diferenças intrínsecas e funcionais do alimento, como sabor, nutrição e saúde, as características externas como a saúde pública, meio ambiente, ética e justiça social se tornassem critérios de avaliação, competição e características de qualidade. Em breve pesquisa bibliométrica, observou-se que os estudos sobre as cadeias curtas de abastecimento alimentar abrangeram uma variedade de temas, como por exemplo, desenvolvimento rural, geografia econômica, sustentabilidade e segurança alimentar, além de temas mais atuais, como agricultura urbana e comportamento do consumidor. Ou seja, observou-se uma mudança no foco analítico visto que os estudos passam a considerar as práticas de consumo alimentar como pontos centrais de análise. No entanto, considerando o aumento das preocupações com a natureza da colaboração e do conflito entre os atores envolvidos, esta tese buscou na abordagem da cocriação de valor uma forma de estudar e analisar essas relações nos três tipos de cadeias curtas de abastecimento alimentar. Abordando uma realidade na qual o consumidor deixou de ser um ator passivo e passou a ter papel de fundamental importância no mercado, a cocriação de valor tem ganhado um espaço cada vez maior na literatura empresarial, porém, como esta tese irá demonstrar, ainda não foi aplicada em cadeias curtas de abastecimento alimentar, revelando o caráter inédito deste estudo e uma oportunidade de pesquisa valiosa. Baseando-se nos estudos de Prahalad e Ramaswamy e Vargo e Lusch, assume-se que a cocriação de valor ocorre no mercado e no momento de uso de um produto ou serviço, pressupondo a existência de um novo contexto, no qual o valor está na experiência e não mais no produto em si, ou seja, ela ocorre quando o consumidor e a empresa estão intimamente envolvidos em, conjuntamente, criar o valor, que é único para o consumidor individual e para a sustentabilidade da empresa. Sendo assim, partindo dessas premissas e baseando-se nos elementos descritos pelos autores como fundamentais para se caracterizar uma relação cogeradora de valor − diálogo, acesso, risco e transparência (DART) − esta tese procura responder à seguinte pergunta de pesquisa: Existe cocriação de valor nos diferentes tipos de cadeias curtas de abastecimento alimentar? Para tanto, realizou-se 04 estudos de caso em diferentes regiões do estado do Rio Grande do Sul, abrangendo a tipificação de cadeias curtas de abastecimento alimentar descrita por Renting et al. (2003). Revisão integrativa de literatura, entrevistas on-line e pessoais, assim como observação direta foram as ferramentas escolhidas para o levantamento dos dados secundários. Os resultados revelaram que não há evidências de cocriação de valor em todas as cadeias curtas de abastecimento alimentar estudadas, ressaltando que as mesmas possuem especificidades importantes que precisam ser consideradas quando se analisam as relações entre os atores envolvidos. / Short food supply chains have become an alternative way of producing, selling, and consuming food, and redefined relations and interactions with social spaces and with the institutional environment, creating new connections between producers and consumers. They have also allowed the consumer to have new value judgements based on their own knowledge and experience, allowing, besides the intrinsic and functional differences of the food, such as flavor, nutrients and health, external characteristics, such as public health, environment, ethics, and social justice to become criteria for evaluation, competition and characteristics of quality. Through a brief bibliometric research, it was observed that studies about short food supply chains have covered a broad range of topics such as rural development, economic geography, sustainability, and food safety, and more current topics such as urban agriculture and consumer behavior. That is, there was a change in the analytical focus, and studies began considering food consumption practices as central points for analysis. However, considering the increase in the worries about the nature of the collaboration, and the conflict between the parts involved, this thesis tried, through the co-creation of value approach, a way to study and analyze these relations in the three kinds of short food supply chain. Approaching a reality in which the consumer went from a passive role to playing a fundamental part in the market, co-creation of value has been gaining more space in the business literature, but, as this thesis will show, still has not been applied to short food supply chains, then revealing the unprecedented character of this study, and a valuable research opportunity. Based on Prahalad and Ramaswamy and Vargo and Lusch, it is assumed that co-creation of value occurs in the market and in the moment the product or service is being used, presupposing the existence of a new context in which the value is in the experience, and not anymore in the product itself, which means it occurs when the consumer and the company are intimately involved in, together, creating a value that is unique for the individual consumer and for the sustainability of the company. So, starting from these premises and based on the elements described by the authors as fundamental to characterize a relation that co-generates value – the dialogue, access, risk and transparency (DART) – this thesis tries to answer the following research question: is there co-creation of value in the different kinds of short food supply chains? For that, four case studies were made in different regions of the Rio Grande do Sul state, covering the classification of short food supply chains described by Renting et al. (2003). Integrative review of the literature, online and personal interviews, as well as direct observation, were the tools chosen for secondary data collection. The results showed that there is no evidence of value creation in all the short supply chains studied, emphasizing that they have important specificities that should be considered when analyzing the relationships among the actors involved.

No / Local procurement by public bodies is one type of short food supply chain (SFSC), which have been argued to contribute to economic regeneration and local sustainable development. In the current UK policy environment, quantifying actual local economic gains could add much-needed weight to arguments in favour of local procurement in the NHS and other public bodies. To aid such quantification, this paper exemplifies and evaluates the use of a “quick and simple” tool called LM3, designed to measure the local economic benefit of initiatives like SFSCs. LM3 is calculated for the Cornwall Food Programme (CFP), a localised procurement initiative. The findings confirm that the CFP has a considerable impact on the local economy. Notwithstanding this conclusion, difficulties in data collection combined with inaccuracies inherent to the LM3 process created a large margin of error in the findings. Moreover, a qualitative evaluation of the CFP added a valuable understanding of the wider economic impact of the CFP. The use of an even simpler and more reliable “LM2” multiplier tool is recommended for future studies, accompanied by some qualitative evaluation to create a fuller picture of local economic impacts.