Abstract
This study explores how hospitality businesses source low pesticide risk fresh produce from smallholder farmers. Stakeholder interviews across Europe, Africa, and Southeast Asia (n=19) reveal a lack of standardisation for low-pesticide fresh produce. Despite concerns about potential pesticide contamination, local, seasonal and low-carbon options are prioritized, and intermediaries are considered as providers of food safety reassurance. Collaboration with smallholder farmers is limited due to unpredictable supply and capacity. The study calls for the set-up of industry standards on low pesticide risk fresh produce and smallholder collaboration capacity building, potentially through technology, to improve food safety, sustainability, and supply chain resilience.