Introduction Over the last years the quality of food products has gained much attention among consumers in developed societies (Kasriel-Alexander 2015). This attention has been accompanied by a growing interest in finding “sustainable” alternatives to conventional techniques of food production, such as organic food (Canavari et al. 2007, Stolz et al. 2011, IFOAM 2016), and alternative methods of food distribution (local production) to replace the long or global food chains that tend to compress producer profit (Du Puis and Goodman 2005, Martinez 2010, Morgan 2010, Murdoch et al. 2000). This growing change in consumer attitude reflects a more general concern about the lack of sustainability of the existing structure and operation of the modern food systems (Blay-Palmer 2008, Porter and Kramer 2011).