Relevant bibliographies by topics / Food supply chain

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food supply chain'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 April 2022

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Journal articles on the topic "Food supply chain"

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Xiao-hui, Yan. "Development of Sustainable Food Supply Chain." International Journal of Engineering and Technology 4, no. 2 (2012): 166–69. http://dx.doi.org/10.7763/ijet.2012.v4.341.

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N. Arunfred, N. Arunfred. "Opportunities for Quality Improvement in Food Supply Chain." Indian Journal of Applied Research 3, no. 3 (October 1, 2011): 351–52. http://dx.doi.org/10.15373/2249555x/mar2013/119.

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N.Arunfred, N. Arunfred, and Dr D. Kinslin Dr.D.Kinslin. "Impact of modern Retail over Food Supply Chain Management." Global Journal For Research Analysis 3, no. 1 (June 15, 2012): 45–47. http://dx.doi.org/10.15373/22778160/january2014/71.

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Haji, Mona, Laoucine Kerbache, Mahaboob Muhammad, and Tareq Al-Ansari. "Roles of Technology in Improving Perishable Food Supply Chains." Logistics 4, no. 4 (December 7, 2020): 33. http://dx.doi.org/10.3390/logistics4040033.

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Food supply chains are considered to be more complex systems than other types of supply chains. This complexity is due to the continuous changes taking place, particularly in ensuring the quality of food products throughout the entire supply chain, from growing, procurement of resources, production, and management of stock, to distribution to the final consumers. For that, food supply chain markets have become more highly developed in the use of modern technologies, and have begun to implement them in their logistical systems to satisfy their customers’ needs. The main objectives of this review are to identify the different technological implementations in different phases of the food supply chain processes and point out the key factors for using technologies to improve the characteristics of the perishable food supply chain. A total number of 137 articles were analyzed in this research to achieve these review objectives. Some of the various technologies found in different phases of the food supply chain were radio frequency identification (RFID), the Internet of Things (IoT), blockchain, three-dimensional printing (3DP), autonomous vehicles, and unmanned aerial vehicles (UAVs). These technologies were found in different phases of the food supply chain and improved the efficiency of supplying perishable foods. The review identified different characteristics of the perishable food supply chain. The main finding indicated that technological implementation enhances the efficiency and sustainability of the food supply chains and helps to retain perishable food characteristics.
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Karthik, Pulipati, and Thume Vamshi Krishna. "To Enhance Enterprise Resource Planning with Blockchain: Food Supply Chain." International Journal of Science and Research (IJSR) 11, no. 4 (April 5, 2022): 277–83. http://dx.doi.org/10.21275/sr22401220948.

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Saidon, IntanMarzita, Rafisah Mat Radzi, and Nadzri Ab Ghani. "Food Supply Chain Integration: Learning from the Supply Chain Superpower." International Journal of Managing Value and Supply Chains 6, no. 4 (December 31, 2015): 1–15. http://dx.doi.org/10.5121/ijmvsc.2015.6401.

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Manders, Jorieke H. M., Marjolein C. J. Caniëls, and Paul W. Th Ghijsen. "Exploring supply chain flexibility in a FMCG food supply chain." Journal of Purchasing and Supply Management 22, no. 3 (September 2016): 181–95. http://dx.doi.org/10.1016/j.pursup.2016.06.001.

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Satapathy, Suchismita. "Sustainable Supply Chain Management Barriers in Shrimp Food Supply Chain." International Journal of Social Ecology and Sustainable Development 13, no. 7 (December 2022): 1–20. http://dx.doi.org/10.4018/ijsesd.290395.

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Sustainable supply chain management in the incorporation of the environmentally, socially and financially suitable practices into the whole lifecycle of the supply chain, from starting to the end of the supply chain. If sustainability is implemented in a supply chain helps the enterprise and individuals in many ways like improving their continuity in supply, reduction in impact to the environment, increase their businesses and particularly in the food enterprises it also improves the food safety. The main aim was to study and analyse the barriers which come under the way of implementation of sustainable supply chain management in Indian Shrimp industry. The prioritisation of the barrier was done by grey relational analysis.
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Leung, G. "Understanding Halal Food Supply Chain." Nutrition Bulletin 35, no. 4 (November 19, 2010): 371–72. http://dx.doi.org/10.1111/j.1467-3010.2010.01847.x.

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Shaikh, Abdul Rehman, and Asad Ali Qazi. "Centralized supply chain – Food Lord." Emerald Emerging Markets Case Studies 9, no. 2 (September 19, 2019): 1–19. http://dx.doi.org/10.1108/eemcs-02-2019-0038.

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Learning outcomes The learning outcomes are as follows: to understand the impact of external factors in supply chain operations planning; to understand the role of quantitative and qualitative data in supply chain decision-making especially in the restaurant industry; to assess the pros and cons of centralized and decentralized supply chain operations; and to evaluate different alternatives in supply chain planning, for best service level at minimum cost. Case overview/synopsis This case visualizes the planning of supply chain drivers and process improvement to enhance supply chain speed and flexibility. Asim Rizvi has recently joined as senior supply chain manager at Food Lord, a renowned chain of restaurants in Pakistan. As instructed by his CEO, Rizvi has to take a decision for centralization, or to continue the decentralization of supply chain operations at two of their highest selling branches. These two branches were located at a distance of 125 km from each other. The objective of supply chain operations’ consolidation was to minimize cost and further improve the service level. Rizvi was confused about the decision because any decision cannot be taken on the basis of cost and benefit analysis only. A 360-degree analysis and future requirements also play a vital role to decide about supply chain operations. The CEO was very excited to take this decision; that is why newly hired manager Rizvi was analyzing all the facts to reach a decision that would be best for their business. Centralized or decentralized supply chain decision was not easy because normally the business dynamics completely change due to unpredictable customer demand, unavailability of professional suppliers and unavailability of a strong information system, etc. Complexity academic level BBA and MBA Supplementary materials Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes. Subject code CSS 9: Operations and Logistics.
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Dissertations / Theses on the topic "Food supply chain"

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Casagni, Arianna. "Food waste along the supply chain. An analysis of nowadays food supply chain challenges in the italian and english contexts." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amslaurea.unibo.it/5493/.

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Scopo. Lo scopo di questo studio è esaminare il problema degli sprechi nelle moderne food supply chain, così da consentire una piena comprensione delle principali cause di inefficienza sistemica nell’industria alimentare e individuare potenziali opportunità di miglioramento. Approccio e Metodologia. Per raggiungere gli obiettivi prefissati la presente trattazione si propone di implementare una ricerca empirica basata sull’analisi di due realtà industriali operanti nel settore alimentare. Nello specifico verranno studiate due aziende integrate rispettivamente nel contesto economico italiano e in quello inglese e operanti a due stadi diversi e complementari della filiera alimentare, quello della produzione e quello della distribuzione. Questo studio incrociato consentirà, auspicabilmente, di portare alla luce quegli elementi chiave necessari per una lettura chiara ed esaustiva delle maggiori sfide che le moderne supply chain si trovano a dover affrontare, in una prospettiva di minimizzazione degli sprechi e di accrescimento del valore per il consumatore. Risultati. I risultati che si prevede di ottenere dall’implementazione di questo studio sono fondamentalmente quattro: 1.Piena comprensione del concetto di spreco nell’industria alimentare. 2.Identificazione dei principali fattori chiave che dovrebbero essere attentamente monitorati con lo scopo di conseguire un’efficace riduzione degli sprechi lungo la filiera alimentare. 3.Analisi critica di quelle che sono le più utilizzate pratiche manageriali e operative nelle moderne aziende alimentari. 4.Individuazione dei potenziali sviluppi che potrebbero essere implementati attraverso l’utilizzo delle più recenti ICT in termini di efficienza della supply chain. Valore della Ricerca. Seppure mediante un’analisi prevalentemente di tipo qualitativo, questa trattazione si prefigge di fornire un contributo nell’ambito del food supply chain management che, data la rilevanza del problema relativo agli sprechi, risulta oggi più attuale che mai. L’originalità di questo studio risiede principalmente nelle fonti dei dati che ne hanno costituito le fondamenta: da un lato la ricerca teorica sviluppata nel Regno Unito, dove lo studio della supply chain è ormai da decenni approfondito nelle più importanti Università; dall’altro la ricerca empirica sviluppata sia presso una delle più importanti e moderne aziende alimentari italiane, che presso uno dei più famosi logistics service provider a livello mondiale.
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Kazimi, Basit. "Tillämpning av blockchain inom food supply chain management." Thesis, Mittuniversitetet, Institutionen för informationssystem och –teknologi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-37211.

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Background: As a result of food supply chain management, we have access to fresh food from all around the world. But there are some encounters that food supply chain has to deal with. The E. coli outbreak in the US is an illustrative of a widespread problem faced by the food supply chain.   Purpose: The purpose of the study is to examine how blockchain technology can be used in food supply chain management and see what the interest of the customer looks like.   Method: The methodology of the research to examine how blockchain can be used in food supply chain management was through literature study, and questionnaire to get a better grasp of the customers interest.   Result: By using blockchain technology in food supply chain management it improves the information flow, while becoming more transparent between the actors. Blockchain technology improves the security of FSCM and traceability of a product. You can automatize several processes of FSCM by using smart contracts and sensors. From the survey it was a found that there is an interest in the customers side and about two-thirds of the customer might pay extra if the products use blockchain technology.   Conclusion: Blockchain’s features makes it ideal to be integrated in the food supply chain management, as it makes it harder to counterfeit the products, and it improves the trust between the actors by ensuring transparency of the information flow. But on the other hand, blockchain is not suitable for everyone, as it’s a complicated system and it can result in high switching cost when changing systems.
Bakgrund: Med hjälp av food supply chain management så har man nästan alltid tillgång till färsk mat från hela världen. Men det finns några utmaningar som man behöver hantera. E. coli utbrottet i USA illustrerar ett problem som food supply chain management står inför. Eftersom det var många aktörer som var inblandad i kedjan så tog det FDA nästan två månader att hitta källan.   Syfte: Syftet med denna studien är att undersöka vilka förändringar man kan uppnå inom food supply chain management med hjälp av blockchain, samt se hur intressen ser ut hos kunden.   Metod: Metoden som användes för att få överblick om vad blockchain teknologin kan uppnå i food supply chain management var allmän litteraturstudie, och enkätundersökningen för att få en förståelse över kundernas intresse.   Resultat: Med hjälp av blockchains teknologi så blir informationsflödet mer transparent och att man lagrar data i ett decentraliserat nätverk. Blockchain förbättrar säkerhet- och spårbarheten. Med smart kontrakt och sensorer så kan man automatisera flera processer. Från enkätundersökningen så kom fram till att det finns ett intresse hos kunden och ungefär två tredjedelar skulle kunna tänka sig att betala extra om produkterna använder sig utav blockchains teknologin.     Slutsats: Blockchains egenskaper gör det ideal för att behandla livsmedelskedjan eftersom det blir svårare att förfalska produkterna, och att man skapar bättre förtroende mellan aktörerna genom att säkerställa transparensinformationsflöde. Men däremot så passar inte blockchain till alla, då det är ett komplicerat system och att det kan tillkomma höga omställningskostnader när man ska byta system.
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Bryant, David Nicholas. "Supply chain demand management within the food sector." Thesis, Imperial College London, 1999. http://hdl.handle.net/10044/1/8138.

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Mahroof, Kamran, Amizan Omar, and B. Kucukaltan. "Sustainable Food Supply Chains: Overcoming the Challenges with Digital Technologies." Emerald Publishing, 2021. http://hdl.handle.net/10454/18585.

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Yes
The purpose of this paper is to offer a consolidative approach in exploring the potential contribution of digital technologies in sustainable supply chain management (SSCM) for the sustainable performance of food supply chain business, through the circular economy concepts. As a single case study, this qualitative, interpretivist research was based on one of the largest food producers in the United Kingdom. The research utilises semi-structured interviews and applies thematic analysis to offer rich insights into SSCM challenges and their relationship with the business performance, through ten in-depth interviews. Findings derived from thematic analysis of the interview transcripts suggest four main critical success factors underpinning SSCM practices and businesses performance – i.e. business continuity, waste reduction, performance measurement approach, and organisational learning, which could use the help of digital technologies to improve. This led to seven propositions to be addressed in the future research. This research offers real, practical insights into SSCM challenges, within the context of food supply chain and explores the potential of digital technologies in overcoming them. Accordingly, the primary contribution of this work is grounded in the identification of critical success factors in SSCM for Food Supply Chains (FSC). Hence, this work contributes further to the literature on SSCM, as well as circular economy, by providing a study of a business in the context of the highly pertinent and valuable food industry.
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Diaz, Ruiz Raquel. "Understanding food waste behaviours along the food supply chain-a mutilevel approach." Doctoral thesis, Universitat Politècnica de Catalunya, 2018. http://hdl.handle.net/10803/666122.

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The visibility of the food waste volume along the food supply chain during the recent years has situated this topic in the policy and research agenda. Food waste entails environmental, ethical and economic impacts. There is a vast agreement on the urgency of reducing the current food waste generation. However, there is still several gaps of knowledge to better achieve it. The complexity of the food waste phenomenon requires in-depth analyses, including multiple dimensions and adopting a multi-actor approach, to better understand its causes and to adopt the most adequate of solutions. There is a lack of whole-supply approaches and multidimensional consumers’ understanding. To fill these gaps, the main objective of this thesis is to explain the factors influencing the food waste generation, as well as to explore potential measures to prevent and reduce the current food waste generation at different stages of the supply chain. To achieve this objective, this thesis is structured in two main parts. The first one considers the whole food supply chain while the second focusses at the household level. The specific objectives of the thesis are: 1) to analyse the causes of food waste generation and the circumstantial or structural nature along the food supply chain; 2) to identify and prioritize food waste prevention and reduction measures along the food supply chain; 3) to better understand consumer food waste behaviour by considering a multidimensional model; and 4) to critically analyse in-home consumer food waste measurement and the effect of framing and information on consumers’ perception of food waste generation. To achieve these objectives, the thesis employs both quantitative and qualitative methods. The two main parts of the thesis are divided in four chapters. The first part of the thesis (chapter 1 and 2) used a multi-stakeholder panel along the food supply chain to analyse the causes and solutions to food waste in the metropolitan region of Barcelona. In-depth interviews and a Delphi survey were employed. The second part (chapter 3 and 4) includes two consumer surveys, one in the Barcelona metropolitan region, and the other in the United States. The first survey tested and validated a multidimensional behavioural model to explain consumers’ food waste behaviour by means of the Partial Least Square - Structural Equation Modelling (PLS-SEM). The second survey employ a survey experiment methodology. This thesis addresses the food waste debate from an innovative and holistic perspective. Chapters 1 and 2 provide meaningful evidences to understand the structural nature of food waste generation, as well as to find out solutions to prevent and reduce it by addressing the complex root of the phenomenon. Chapter 2 discusses the regional stakeholder’s proposals to prevent and reduce food waste by prioritizing them - following the hierarchy of food waste management- into strong prevention, weak prevention, and redistribution solutions. Chapter 3 and 4 offer innovative approaches to understand, and accordingly address, consumers’ food waste. Chapter 3 proposes and validates a model that predicts food waste by means of consumers’ food-related behaviours, waste-related behaviour, environmental concern, and materialism values. Chapter 4 demonstrates the influence of different framings (volume, monetary, social, and environmental) in consumer’s self-reporting of food waste, as well as the effect of information on their perception. Chapter 3 and 4 test different alternatives to measure consumer food waste generation. Overall, the thesis contributes to the growing body of literature by offering multidimensional approaches to analyse the food waste phenomenon, and it does so by offering first-hand data from each case study – which is very scarce nowadays. Finally, the findings are of greater interest to both policy bodies and researchers in the field of sustainable food system.
La visibilidad durante los últimos años del desperdicio alimentario generado, a lo largo de la cadena agroalimentaria, ha situado este tema en la agenda política y de investigación. El desperdicio alimentario conlleva impactos ambientales, éticos y económicos. Existe un amplio consenso en la urgencia de reducir el desperdicio generado hoy en día. No obstante, todavía existen múltiples aspectos sin estudiar que lo dificultan. La complejidad del fenómeno requiere de análisis en profundidad, que incluyan múltiples dimensiones y diversidad de agentes, para entender mejor las causas de éste y adoptar las mejores soluciones. Existe una carencia de enfoques de cadena y estudios multidimensionales en consumidores. El principal objetivo de esta tesis es explicar los factores que influyen en la generación de desperdicio alimentario, así como explorar potenciales soluciones para prevenir y reducir el volumen de desperdicio generado en diferentes etapas de la cadena agroalimentaria. Para lograr este objetivo, la tesis se estructura en dos partes. La primera engloba toda la cadena agroalimentaria y la segunda se centra en los hogares. Los objetivos específicos de la tesis son: 1) analizar las causas del desperdicio alimentario y su naturaleza estructural o coyuntural a lo largo de la cadena agroalimentaria, 2) identificar y priorizar medidas para la prevención y la reducción del desperdicio alimentario a lo largo de la cadena agroalimentaria, 3) entender el comportamiento del consumidor en cuanto al desperdicio alimentario considerando un modelo multidimensional, y 4) analizar críticamente la medición del desperdicio alimentario en el hogar y el efecto que diferentes dimensiones e información tienen en la percepción del consumidor sobre su generación. Para lograr estos objetivos, la presente tesis emplea tanto métodos cuantitativos como cualitativos. Las dos partes principales de la tesis se dividen en cuatro capítulos. La primera parte (capítulo 1 y 2) emplea un panel de agentes relevantes de la cadena agroalimentaria para analizar las causas y soluciones al desperdicio alimentario en el área metropolitana de Barcelona. Para ello se desarrollan entrevistas en profundidad y un cuestionario Delphi. La segunda parte (capítulo 3 y 4) comprende dos encuestas a consumidores, una en el área metropolitana de Barcelona y otra en Estados Unidos. La primera encuesta analiza y valida un modelo multidimensional de comportamiento del consumidor por medio de ecuaciones estructurales (PLS-SEM). La segunda, aplica un método de encuesta experimental. La tesis aborda el debate del desperdicio alimentario desde una perspectiva innovadora y holística. Los capítulos 1 y 2 ofrecen evidencias para entender la naturaleza estructural del problema, así como para encontrar soluciones para prevenir y reducir el desperdicio orientadas a la raíz del problema. El capítulo 2 prioriza las propuestas de los agentes del caso de estudio para prevenir y reducir el desperdicio (siguiendo la jerarquía de gestión del desperdicio) en prevención fuerte, prevención débil y redistribución. Los capítulos 3 y 4 ofrecen un enfoque innovador para entender, y en consecuencia abordar, el desperdicio alimentario del consumidor. El capítulo 3 propone y valida un modelo que predice el desperdicio alimentario en función de comportamientos en alimentación, gestión de residuos, la conciencia ambiental y los valores materialistas de los consumidores. El capítulo 4 demuestra la influencia de diferentes dimensiones (volumen, monetaria, social y ambiental) en la autoevaluación del desperdicio alimentario, así como el efecto de la información. Los capítulos 3 y 4 examinan alternativas para medir el desperdicio alimentario del consumidor. En general, la tesis contribuye a la creciente literatura científica ofreciendo enfoques multidimensionales para analizar el desperdicio alimentario a la vez que aportando datos primarios de los casos de estudios
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Eksoz, Can. "Improving collaborative forecasting performance in the food supply chain." Thesis, Brunel University, 2014. http://bura.brunel.ac.uk/handle/2438/13826.

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The dynamic structure of the Food Supply Chain (FSC) distinguishes itself from other supply chains. Providing food to customers in a healthy and fresh manner necessitates a significant effort on the part of manufacturers and retailers. In practice, while these partners collaboratively forecast time-sensitive and / or short-life product-groups (e.g. perishable, seasonal, promotional and newly launched products), they confront significant challenges which prevent them from generating accurate forecasts and conducting long-term collaborations. Partners’ challenges are not limited only to the fluctuating demand of time-sensitive product-groups and continuously evolving consumer choices, but are also largely related to their conflicting expectations. Partners’ contradictory expectations mainly occur during the practices of integration, forecasting and information exchange in the FSC. This research specifically focuses on the Collaborative Forecasting (CF) practices in the FSC. However, CF is addressed from the manufacturers’ point of view, when they collaboratively forecast perishable, seasonal, promotional and newly launched products with retailers in the FSC. The underlying reasons are that while there is a paucity of research studying CF from the manufacturers’ standpoint, associated product-groups decay at short notice and their demand is influenced by uncertain consumer behaviour and the dynamic environment of FSC. The aim of the research is to identify factors that have a significant influence on the CF performance. Generating accurate forecasts over the aforementioned product-groups and sustaining long-term collaborations (one year or more) between partners are the two major performance criteria of CF in this research. This research systematically reviews the literature on Collaborative Planning, Forecasting and Replenishment (CPFR), which combines the supply chain practices of upstream and downstream members by linking their planning, forecasting and replenishment operations. The review also involves the research themes of supply chain integration, forecasting process and information sharing. The reason behind reviewing these themes is that partners’ CF is not limited to forecasting practices, it also encapsulates the integration of chains and bilateral information sharing for accurate forecasts. A single semi-structured interview with a UK based food manufacturer and three online group discussions on the business oriented social networking service of LinkedIn enrich the research with pragmatic and qualitative data, which are coded and analysed via software package QSR NVivo 9. Modifying the results of literature review through the qualitative data makes it possible to develop a rigorous conceptual model and associated hypotheses. Then, a comprehensive online survey questionnaire is developed to be delivered to food manufacturers located in the UK & Ireland, North America and Europe. An exploratory data analysis technique using Partial Least Squares (PLS) guides the research to analyse the online survey questionnaire empirically. The most significant contributions of this research are (i) to extend the body of literature by offering a new CF practice, aiming to improve forecast accuracy and long-term collaborations, and (ii) to provide managerial implications by offering a rigorous conceptual model guiding practitioners to implement the CF practice, for the achievement of accurate forecasts and long-term collaborations. In detail, the research findings primarily emphasise that manufacturers’ interdepartmental integration plays a vital role for successful CF and integration with retailers. Effective integration with retailers encourages manufacturers to conduct stronger CF in the FSC. Partners’ forecasting meetings are another significant factor for CF while the role of forecasters in these meetings is crucial too, implying forecasters’ indirect influence on CF. Complementary to past studies, this research further explores the manufacturers’ various information sources that are significant for CF and which should be shared with retailers. It is also significant to maintain the quality level of information whilst information is shared with retailers. This result accordingly suggests that the quality level of information is obliquely important for CF. There are two major elements that contribute to the literature. Firstly, relying on the particular product-groups in the FSC and examining CF from the manufacturers’ point of view not only closes a pragmatic gap in the literature, but also identifies new areas for future studies in the FSC. Secondly, the CF practice of this research demonstrates the increasing forecast satisfaction of manufacturers over the associated product-groups. Given the subjective forecast expectations of manufacturers, due to organisational objectives and market dynamics, demonstrating the significant impact of the CF practice on the forecast satisfaction leads to generalising its application to the FSC. Practitioners need to avail themselves of this research when they aim to collaboratively generate accurate forecasts and to conduct long-term collaborations over the associated product-groups. The benefits of this research are not limited to the FSC. Manufacturers in other industries can benefit from the research while they collaborate with retailers over similar product-groups having a short shelf life and / or necessitating timely and reliable forecasts. In addition, this research expands new research fields to academia in the areas of the supply chain, forecasting and information exchange, whilst it calls the interest of academics to particular product-groups in the FSC for future research. Nevertheless, this research is limited to dyad manufacturer-retailer forecast collaborations over a limited range of product-groups. This is another opportunity for academics to extend this research to different types of collaborations and products.
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Snell, Johanna. "Sustainability in the Regional Food Supply Chain of Lahti." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-324189.

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Unsustainable food production and consumption patterns are threatening our living environment and our lives on earth. There is a need for profound transition in our ways to produce and consume food. Food, its production and consumption is a hot topic currently – as can be seen in media and in several projects run by various institutions. Circular economy and sustainable resource management address different actors as well. The City of Lahti joined the FISU-network and is taking steps towards sustainable resource management. This thesis contributes to the ongoing work of the City of Lahti in developing its food sustainability strategic work through its participation in the FISU-network. The study aims to investigate the state of the regional food supply chain of Lahti, Finland, and its path on sustainability transition. Further on, it examines how alternative food networks may impact different aspects of sustainable local development and what kind of a role actors of regional food supply chain play in promoting food sustainability. This study applied a case study approach and used qualitative research methods in the forms of workshop and semi-structured interviews. The results were examined applying the theoretical framework which included Activity theory, Co-Creation and Economy of Common Good. There are various policies and strategies on global, national and regional level aiming to sustain the food system, food production and consumption, as well as promoting the use of local food. Few of them were used to reveal the present state of the regional food supply chain together with the results gained at the workshop and interviews to find the desired way. Alternative food networks may shorten the food supply chain and allow everyone a chance to contribute to local food sustainability. They may have social meaning by bringing the food supply chain actors together and offering more value than purchasing goods. Consumers can act as co-creators having possibility to influence what is produced, where and how. Alternative food networks may not necessarily be ecological, but they may have wider implications for the regional and local communities on economic, social and cultural levels by offering jobs, interaction, as well as giving a face and a story to the food.
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Ali, Mohd Helmi Bin. "Unravelling halal food supply chain integrity : insights from Malaysia." Thesis, University of Nottingham, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.716492.

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This dissertation aimed to gain an understanding of halal food supply chain integrity (HFSCI) and the impact of the HFSCI on firm performance (FP). It sought to reveal HFSCI practices in order to provide insights into halal food integrity. This research investigated the practices that involved in managing halal food integrity in the supply chain. In addition, an empirical investigation was conducted to explore the effects of the supply chain integration (SCI) in the halal food industry in Malaysia. Employing mixed methods design, the research began with qualitative methodology phase (first phase) which involved systematic literature review and eight cases of in-depth interviews with halal food focal firms. The results of the interviews were used to form a comprehensive HFSCI framework. HFSCI was identified as a multidimensional concept represented by a system of four interrelated and complimentary dimensions, namely, raw materials integrity (RMI), production integrity (PI), service integrity (SEI), and information integrity (INFI). In addition, the research developed new scale measurement for HFSCI using 7-stage approach of Menor and Roth (2007). The scale was validated by using Q-sort methodology and survey which yielded 26 measurement items for HFSCI. The valid measurement scale was used as input in developing survey instrument for quantitative empirical testing. A valid sample of 254 respondents from the Malaysian halal food industries were collected in the quantitative methodology phase (second phase). Variance-based structural equation modelling adopting Partial Least Squares (PLS-SEM) statistical analysis was used to analyse survey data with the help of SmartPLS2.0.M3 software. Three models, namely, strategy-structure-performance (SSP), direct, and complementary, were tested. The research applied advanced techniques in SEM analysis that incorporated formative measurement, hierarchical component model (HCM), and two-stage approach. The results revealed that synergies between SCI and HFSCI in the SSP model, SCI impact to the FP in the direct model, and super-additive effect of HFSCI in the complementarity model. The final and third phase of the research was the application of theory. SSP paradigm, resource based-view (RBV), and complementarity theory were selected as the underpinning theories in this research.
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Mehdizadeh, Ali. "Food industry supply chain planning with product quality indicators." Thesis, Imperial College London, 2014. http://hdl.handle.net/10044/1/25335.

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Quantitative supply chain modelling has contributed substantially to a number of fields, such as the automotive industry, logistics and computer hardware. The inherent methods and optimisation techniques could also be explored in relation to the food industry in order to offer potential benefits. One of the major issues of the food industry is to overcome supply seasonality and on-shelf demand. On the shelf demand is the consumer's in store demand which could also be seasonal. Objective of this work is to add flexibility to seasonal products (i.e. soup) in order to meet the on-shelf demand. In order to achieve this, a preparation process is introduced and integrated into the manufacturing system. This process increases the shelf-life of raw materials before starting the production process. This process, however, affects the quality of fresh raw materials and requires energy. Therefore, a supply chain model is developed, which is based on the link between the quality of the raw material and the processing conditions, which have an effect on the process' energy consumption and on the overall product quality. It is challenging to quantify the quality by looking at the processing conditions (degrees of freedom) and by linking it with energy in order to control and optimise the quality and energy consumption for each product. The degrees of freedom are defined differently for each process and state. Therefore, the developed model could be applied to all states and processes in order to generate an optimum solution. Moreover, based on the developed model, we have determined key factors in the whole chain, which are most likely to affect the product quality and consequently overall demand. There are two main quality indicator classes to be optimised, which are both considered in the model: static and time dependent indicators. Also, this work considers three different preparation processes - the air-dry, freeze-dry and freezing process - in order to increase the shelf-life of fresh raw materials and to add flexibility to them. A model based on the interrelationship between the quality and the processing conditions has been developed. This new methodology simplifies and enables the model to find the optimum processing conditions in order to obtain optimum quality across all quality indicators, whilst ensuring minimum energy consumption. This model is later integrated into the supply chain system, where it generates optimum solutions, which are then fed into the supply chain model. The supply chain model optimises the quality in terms of customer satisfaction, energy consumption and wastage of the system linked to environmental issues, and cost, so that the final products are more economical. In this system, both the manufacturing and inventory systems are optimised. This model is later implemented with a real world industrial case study (provided by the industrial collaborator). Two case studies are considered (soya milk and soup) and interestingly enough only one of them (soup) corresponds with this model. The advantage of this model is that it compares the two systems and then establishes which system generates an optimum end product.
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Ramirez, Manuel Jesus, Ivonne Eliany Roman, Edgar Ramos, and Andrea Stefano Patrucco. "The value of supply chain integration in the Latin American agri-food industry: trust, commitment and performance outcomes." Emerald Group Publishing Ltd, 2020. http://hdl.handle.net/10757/653832.

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El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
Purpose: This paper aims to explore the antecedents and performance outcomes of supply chain integration in the agri-food industry in Latin America, a context that the literature on supply chain management has not extensively addressed. The quinoa supply chain, an industry that has encountered a boost in market demand in the past year, is selected as the unit of analysis. Supply chain integration dynamics are analyzed to provide recommendations about integration strategies and benefits in the agricultural sector. Design/methodology/approach: A conceptual model was designed in this study, which includes the drivers (i.e. trust and commitment) and outcomes (i.e. operational and economic performance) of supply chain integration. The relationships were verified through a unique survey, the data of which were collected from 79 respondents operating at different levels of the Peruvian quinoa supply chain (i.e. suppliers, producers and customers). The proposed hypotheses were tested through the partial least squares (PLS) regression. Findings: The results underscore the relevance of trust and commitment as enablers of supply chain integration initiatives in the agri-food industry. These factors are particularly essential for involving the farmers who are the most upstream actors in the supply chain and characterized by unstructured organizations. A high level of integration in these types of supply chain enhances the capacity to improve operational performance, which in turns positively affects the main economic indicators. Originality/value: This study contributes to the discussion of supply chain integration in the agri-food industry, which remains unexplored thus far. It relies on a multitier collection of responses, which is extended to all the levels of the quinoa supply chain, thereby providing the study with a unique depth of analysis. Furthermore, this work contributes to the ongoing discourse on the performance impact of supply chain integration, which several SCM scholars have recently questioned.
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Books on the topic "Food supply chain"

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Bourlakis, Michael A., and Paul W. H. Weightman, eds. Food Supply Chain Management. Oxford, UK: Blackwell Publishing Ltd, 2003. http://dx.doi.org/10.1002/9780470995556.

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Pullman, Madeleine, and Zhaohui Wu. Food Supply Chain Management. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883.

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Fischer, Christian. Agri-food chain relationships. Wallingford, Oxfordshire, UK: CABI, 2010.

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Agri-food chain relationships. Wallingford, Oxfordshire, UK: CABI, 2010.

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Iakovou, Eleftherios, Dionysis Bochtis, Dimitrios Vlachos, and Dimitrios Aidonis, eds. Supply Chain Management for Sustainable Food Networks. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118937495.

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Bochtis, Dionysis. Supply chain management for sustainable food networks. Hoboken: John Wiley & Sons, 2016.

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Climate change adaptation and food supply chain management. London: Routledge, Taylor & Francis Group, 2016.

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1968-, Wu Zhaohui, ed. Food supply chain management: Economic, social and environmental perspectives. New York: Routledge, 2011.

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Mor, Rahul S., Sachin S. Kamble, and Kuldip Singh Sangwan, eds. Operations and Supply Chain Management in the Food Industry. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5555-5.

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Leal Filho, Walter, Ilija Djekic, Sergiy Smetana, and Marina Kovaleva, eds. Handbook of Climate Change Across the Food Supply Chain. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87934-1.

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Book chapters on the topic "Food supply chain"

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Pullman, Madeleine, and Zhaohui Wu. "Food Manufacturing." In Food Supply Chain Management, 113–33. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-6.

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James, Paul. "Supply Chain Management." In Food Provisions for Ancient Rome, 12–27. New York: Taylor and Francis, 2020. | Series: Studies in: Routledge, 2020. http://dx.doi.org/10.4324/9780429031359-2.

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Kalfagianni, Agni, and Sophia Skordili. "Short food supply chain." In Localizing Global Food, 190–94. Abingdon, Oxon ; New York, NY : Routledge, 2019.: Routledge, 2018. http://dx.doi.org/10.4324/9780429449284-15.

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Pullman, Madeleine, and Zhaohui Wu. "Seafood Supply Chains." In Food Supply Chain Management, 39–56. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-3.

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Pullman, Madeleine, and Zhaohui Wu. "The Future of Food." In Food Supply Chain Management, 301–14. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-14.

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Pullman, Madeleine, and Zhaohui Wu. "Food Safety & Quality." In Food Supply Chain Management, 187–213. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-9.

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Pullman, Madeleine, and Zhaohui Wu. "Food Retailing & Wholesaling." In Food Supply Chain Management, 163–85. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-8.

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Bloemhof, Jacqueline M., and Mehmet Soysal. "Sustainable Food Supply Chain Design." In Sustainable Supply Chains, 395–412. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-29791-0_18.

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Pullman, Madeleine, and Zhaohui Wu. "Beverage Supply Chain Management." In Food Supply Chain Management, 283–300. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-13.

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Pullman, Madeleine, and Zhaohui Wu. "Food Security & Humanitarian Relief." In Food Supply Chain Management, 237–66. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-11.

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Conference papers on the topic "Food supply chain"

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Sathya, D., S. Nithyaroopa, D. Jagadeesan, and I. Jeena Jacob. "Block-chain Technology for Food supply chains." In 2021 Third International Conference on Intelligent Communication Technologies and Virtual Mobile Networks (ICICV). IEEE, 2021. http://dx.doi.org/10.1109/icicv50876.2021.9388478.

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Safitri Sitorus, Jessy, and Agus Rahayu. "Food Supply Chain: Consumer Preferences." In 2016 Global Conference on Business, Management and Entrepreneurship. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.41.

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Romaputri Andilolo, Imanuella, and Ikma Citra Ranteallo. "Food Supply Chain: Consumer Preferences." In 2016 Global Conference on Business, Management and Entrepreneurship. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.42.

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Aleksejeva, Lasma, Modrite Pelse, and Agnese Hauka. "Organic production as part of a sustainable local food supply chain." In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.023.

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Organic farming is a sustainable food production system that involves best environmental practices, a high level of biodiversity protection, conservation of natural resources, high animal welfare standards and production according to the desires of a certain group of consumers to consume foods produced by using natural products and processes. The research aims to assess the availability of organic food in the local food supply chain. The research found that the production of organic food is driven by the growing consumer interest in healthy and high-quality food. Consumers prefer short food supply chains to buy organic food from local producers. The range of available organic foods is affected by various micro and macro environmental factors every year. An analysis of organic foods by degree of processing revealed that there were available mostly unprocessed foods (fresh fruit and vegetables) or minimally/basically processed foods (milk, dairy products, pastries); therefore, the products have low levels of saturated sugars, salt and trans fats.
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A, Nsamzinshuti, Janjevic M, Rigo N, and Ndiaye A. B. "LOGISTICS COLLABORATION SOLUTIONS TO IMPROVE SHORT FOOD SUPPLY CHAIN SOLUTION PERFORMANCE." In World Conference on Supply Chain Management. TIIKM, 2017. http://dx.doi.org/10.17501/wcosm.2017.2106.

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Setola, R., and M. C. De Maggio. "Security of the food supply chain." In 2009 Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE, 2009. http://dx.doi.org/10.1109/iembs.2009.5333368.

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Hu, Yingjie, JianQiang Hu, Yifan Xu, Fengchun Wang, and Rong Zeng Cao. "Contamination control in food supply chain." In 2010 Winter Simulation Conference - (WSC 2010). IEEE, 2010. http://dx.doi.org/10.1109/wsc.2010.5678963.

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Wang, Dianhua, and Douxuan Huang. "Food Supply Chain Management under Conditions of Food Safety." In 2010 International Conference on Management and Service Science (MASS 2010). IEEE, 2010. http://dx.doi.org/10.1109/icmss.2010.5577267.

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Yun, Yun, Asep Kurniawan, and Mochamad Romi. "Supply Chain Coordination and Integration on Supply Chain Performance in Food Business." In Proceedings of The International Conference on Environmental and Technology of Law, Business and Education on Post Covid 19, ICETLAWBE 2020, 26 September 2020, Bandar Lampung, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.26-9-2020.2302726.

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Tian, Shuang, Lin Wu, and Kulwant S. Pawar. "The Role of Digital Platform in Waste Recovery in the Food Supply Chain." In XV. International Conference on Logistics in Agriculture 2021. University of Maribor Press, 2021. http://dx.doi.org/10.18690/978-961-286-538-2.6.

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Food waste is generally seen as highly unethical. Recycling food waste requires establishing information-sharing channels in the food supply chain. However, the lack of relationship between suppliers and potential demanders hinders the delivery of waste products, conceptualized as "structural holes" in social network research. The food recovery digital platform in the food supply chain acts as a market intermediary to bridge the communication at the two ends of the structural holes, fulfilling the function of "brokers", which has been proven in the transaction cost theory to reduce the transaction costs and improve the performance of the supply chain. However, related research on digital platforms and supply chains ignores this new type of brokerage. This research combines network research, transaction cost research, and supply chain research and explores the role of food recovery platforms in food waste problems in the food supply chain.
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Reports on the topic "Food supply chain"

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Patunru, Arianto, Galuh Hatta, and Pingkan Audrine. Mitigating Food Supply Chain Disruptions Amid Covid-19. Jakarta, Indonesia: Center for Indonesian Policy Studies, 2020. http://dx.doi.org/10.35497/310010.

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Ramsey, A. Ford, Barry Goodwin, and Mildred Haley. Labor Dynamics and Supply Chain Disruption in Food Manufacturing. Cambridge, MA: National Bureau of Economic Research, June 2021. http://dx.doi.org/10.3386/w28896.

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Pullman, Madeleine, Robin Fenske, and Wayne Wakeland. Food Delivery Footprint: Addressing Transportation, Packaging, and Waste in the Food Supply Chain. Portland State University Library, June 2010. http://dx.doi.org/10.15760/trec.129.

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Day-Farnsworth, Lindsey, and Michelle Miller. Networking Across the Supply Chain: Transportation Innovations in Local and Regional Food Systems. University of Wisconsin, June 2014. http://dx.doi.org/10.9752/ts202.06-2014.

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Tropp, Debra, and Edward Ragland. Supply Chain Basics: The Dynamics of Change in the U.S. Food Marketing Environment. U.S. Department of Agriculture, Agricultural Marketing Service, July 2008. http://dx.doi.org/10.9752/ms031.07-2008.

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Kok, M. G., and H. Snel. Food loss measurements in the rice supply chain of Olam Nigeria : Analysis of the pilot study results. Wageningen: Wageningen University & Research, 2019. http://dx.doi.org/10.18174/508838.

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Armstrong, Beth, Lucy King, Robin Clifford, and Mark Jitlal. Food and You 2 - Wave 2. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.dws750.

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Food and You 2 is a biannual survey which measures self-reported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. The survey is primarily carried out online using a methodology known as ‘push-to-web’. Fieldwork was conducted between 20 November 2020 and 21 January 2021. A total of 5,900 adults from 3,955 households across England, Wales and Northern Ireland completed the survey. Topics covered in the Food and You 2: Wave 2 Key Findings report include: Trust in FSA and the food supply chain Concerns about food Food security Eating out and takeaways Food allergy, intolerance, and other hypersensitivities Food safety in the home
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O’Brien, Tom, Deanna Matsumoto, Diana Sanchez, Caitlin Mace, Elizabeth Warren, Eleni Hala, and Tyler Reeb. Southern California Regional Workforce Development Needs Assessment for the Transportation and Supply Chain Industry Sectors. Mineta Transportation Institute, October 2020. http://dx.doi.org/10.31979/mti.2020.1921.

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COVID-19 brought the public’s attention to the critical value of transportation and supply chain workers as lifelines to access food and other supplies. This report examines essential job skills required of the middle-skill workforce (workers with more than a high school degree, but less than a four-year college degree). Many of these middle-skill transportation and supply chain jobs are what the Federal Reserve Bank defines as “opportunity occupations” -- jobs that pay above median wages and can be accessible to those without a four-year college degree. This report lays out the complex landscape of selected technological disruptions of the supply chain to understand the new workforce needs of these middle-skill workers, followed by competencies identified by industry. With workplace social distancing policies, logistics organizations now rely heavily on data management and analysis for their operations. All rungs of employees, including warehouse workers and truck drivers, require digital skills to use mobile devices, sensors, and dashboards, among other applications. Workforce training requires a focus on data, problem solving, connectivity, and collaboration. Industry partners identified key workforce competencies required in digital literacy, data management, front/back office jobs, and in operations and maintenance. Education and training providers identified strategies to effectively develop workforce development programs. This report concludes with an exploration of the role of Institutes of Higher Education in delivering effective workforce education and training programs that reimagine how to frame programs to be customizable, easily accessible, and relevant.
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Jia, Lili, and Steve Evans. Prevent food allergy alerts: an incentive-based approach. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.flm647.

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The majority of UK food recalls are due to allergen mislabelling, misleading allergen claims and/or the unintentional presence of allergens – representing a significant food safety risk and cost to industry. Labelling legislation must be followed to ensure food is safe and what it says it is, and this requires good allergen management and accurate allergen information communication down the supply chain. Distilling this information accurately, to inform labelling and/or communication of allergen information, can be particularly challenging for small to medium food businesses due to the low adoption of advanced labelling technology. In November 2018, a joint FSA/EIT (European Institute of Innovation & Technology) workshop discussed potential solutions to tackling the increase in food allergen mislabelling incidents. It was concluded that the situation could be improved by developing accessible and affordable tools for food businesses, to aid in the automation of food data collection, validation and management. As a result, the FSA are funding this initial development project that aims to develop an online system targeted at small and medium-sized food businesses, to help reduce the number of product recalls due to allergen mislabelling. The tool is also predicted to support more reliable knowledge transfer and incident tracking when things do go wrong.
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Alemu, Dawit, Aida Isinika, Hannington Odame, and John Thompson. The Role of Small-Scale Processors in Supporting Agricultural Commercialisation Among Smallholder Rice Farmers in East Africa: Lessons from Ethiopia and Tanzania. Institute of Development Studies (IDS), November 2021. http://dx.doi.org/10.19088/apra.2021.040.

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Until recently, attention to rice value chain upgrading has been limited in many rice-producing countries of Eastern Africa. Yet, it is this mid-stream section (the millers and traders) – the so-called ‘hidden middle’ – which is essential to sustaining the capacity of rice value chains to contributing to food security in the region, as it fulfils a crucial intermediary role between supply and demand. In this paper, we focus on the role of rice processors as key actors in rice sector development in East Africa along with what challenges and opportunities they face, drawing on primary data generated from surveys and key informant interviews in Ethiopia and Tanzania.
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