Shaping Knowledge as an Element of the Functioning of Short Food Supply Chains

Sustainable rural development in social, environmental and economic terms is development that takes into account the challenges and opportunities offered by contemporary rural areas. A key component of these challenges and opportunities is local produce identified as healthy food. Such fresh, healthy food from a reliable source is sought after by the modern consumer. But how can one obtain such food in urban areas whilst taking the economic aspect into account? The solution lies in short food supply chains, which connect local producers of healthy food with consumers. Through this connection, the end consumer has the opportunity to purchase fresh, organic, healthy, tasty food of known origin. Such activity is carried out in line with the farm-to-table strategy. Short food supply chains mean increased sales opportunities for local food producers and farmers. A key element in the organisation, operation and development of such chains is the knowledge that farmers and local food producers possess or need to acquire. The knowledge analysed extends beyond the realm of agricultural and food production to cover logistics, food certification processes, patent law, trademarks, new technologies, artificial intelligence and other areas of expertise. The aim of this article is to present the results of research into the development of knowledge by farmers and local food producers carrying out tasks (operating) within short food supply chains.