Knowledge Sharing as a Factor in Building Competitive Advantage and Resilience Among Local Food Producers

Abstract

This article examines knowledge sharing as a factor in building competitive advantage and resilience among local food producers operating in short supply chains (SFSCs) in Poland. Despite the growing importance of knowledge, social capital, and collaboration for adaptability, there is a lack of in-depth empirical research on this group. The study fills this gap using data from a survey conducted among 600 local food producers. The results reveal a clear cooperation gap, with few producers participating in formal organizations and engaging in coopetition relationships. Knowledge sharing is incidental and occurs primarily within relationships based on trust. At the same time, a small group of producers engaged in collaboration achieves market effects, including increased sales, productivity, profitability, and market share, confirming the importance of knowledge as a strategic resource. The barriers identified by producers, including weak negotiating power, limited access to financing, pricing pressure, labor shortages, lack of market knowledge, and insufficient institutional support, are endogenous in nature. They stem from limited knowledge flows and low levels of collaboration, rather than from autonomous structural barriers. This means that knowledge and collaboration deficits are the primary source of development constraints in SFSCs. The study contributes theoretically by demonstrating that the resilience of local food systems is a function of active knowledge flows. Practical implications point to the need to strengthen collaborative networks, foster collective learning, and shift public policies towards a knowledge-based approach.