Ecological arguments for local food entrepreneurs

The aim of this study was to develop a framework that includes measures, criteria and document-based arguments for ecological sustainability of Finnish local food. Our framework consists on several aspects of ecological sustainability: nutritional value of food, use of local resources in food production, eutrophication, ecotoxic and toxic impacts of used hazardous substances in food production, impacts of food production on biodiversity and ecosystem services and climate impact of food production. The arguments found in the project to support ecological sustainability of local food were aggregated into so-called argument bank. The local food sector enterprises can use the arguments to increase ecological sustainability in their functions concerning local food and to communication and marketing. In addition to the production side, consumer-focused versions of arguments were used for local food consumers in order to help them specify their demands for food sustainability. Arguments can be found in various chain actions in food production chain (e.g. agricultural production, processing, transportation), where they increase ecological sustainability. Communication and collaboration among stakeholders should be enhanced. It is important to produce knowledge and communicate it within and among local consumer groups.