In recent years, the problem of healthy eating and access to quality food has become one of the main challenges for societies around the world. We are increasingly aware that our eating habits have an impact on health, quality of life and the environment. However, various factors such as climate change - higher temperatures, drought, increased flooding, extreme events, rise in sea levels; resource depletion - oil, gas, coal, phosphorus, soil, water; food-related ill health and pressures on food supply due to population growth are vulnerabilities to the food system. New models for food production and distribution based on agro-ecological approaches are needed. Short food supply chains have emerged to respond to these challenges. The main goal of this study is to identify the barriers and facilitators for the implementation of Short Food Supply Chains (SFSCs) to schools’s canteens. Multi-actor approach and engagement strategy were adopted. Furthermore, based on information gathered from interviews with regional food system stakeholders, we will analyze the strengths, weaknesses, opportunities and threats and policies relating to the SFSCs. To expand our research agenda, we highlight the potential that short food supply chains have to promote local, fresh and seasonal eating, improving healthy eating habits and the sustainability of territories. This study identifies key needs or instruments needed to implement SFSCs.