Ameliorating food loss and waste in the supply chain through multi-stakeholder collaboration

We elaborate mechanisms through which multi-stakeholder collaboration can ameliorate food loss and waste (FLW) from the end-to-end supply chain. In this context, we integrate the discourse on collaborative relationships in supply chains with stakeholder theory (roles and orientations) and use a multi-method approach combining systematic literature review (SLR) and embedded case studies based on secondary data. We develop a conceptual framework that illustrates collective stakeholder orientation emerging from aligned vertical and horizontal stakeholder orientation across the supply chain towards reducing FLW. We explain how achieving such alignment requires these stakeholders to navigate various collaboration conditions (structural and sporadic) that otherwise spur individualism, culminating in FLW mitigation efforts across food supply chains. We develop propositions, motivate future research, and offer practical implications.     

An analysis of multi-stakeholder initiatives to reduce food loss and waste in an emerging country – Brazil

This paper aims to investigate the roles adopted by the distinct stakeholders that are engaged in a voluntary initiative to reduce food loss and waste (FLW) in the context of an emerging country. Data were collected by way of participant observation in multi-stakeholder events, observation visits and interviews with 54 food sector stakeholders, and from secondary data. The theoretical contribution of this paper is that it provides a systemic and realistic perspective for tackling FLW, as research in the field usually only focuses on one supply chain agent, or on consumer behaviour. Another contribution that may be replicated in other countries has to do with the role of each stakeholder in identifying the processes with which they are involved for reducing FLW. Activities and actions in a multi-stakeholder initiative change according to their positioning at the institutional or value chain level of analysis. Future studies should consider the extensive interplay that exists between the institutional and value chain levels in the food sector, and how they interact     

Opening the black box of food waste reduction

Surplus food management plays a key role in food waste reduction. This paper addresses the multifaceted concept of food supply chain sustainability by presenting a model of surplus food generation and management (called ASRW, Availability-Surplus-Recoverability-Waste), which encompasses the integrated food supply chain (i.e. business, environmental and social players). The model was developed using a bottom-up approach, by conducting 30 exploratory case studies and iterating theory development and data analysis. Three confirmatory case studies, from different food supply chain stages, are also presented to demonstrate how the model can be used to identify food waste reduction strategies.     

Digitalization within food supply chains to prevent food waste. Drivers,barriers and collaboration practices

Food supply chains increasingly rely on big-data management solutions to foster collaboration across the food supply chain and improve business performance. However, little is known about collaboration practices that actors on the digital food supply chain adopt to solve problems such as food waste, or about the drivers and barriers related to the digital transformation of the food supply chain. Most of food waste studies rely on quantitative analysis, which cannot reveal relevant details about the tensions and dynamics of collaboration. We conducted a qualitative study drawing on eighteen in-depth interviews - of managers of large multinational and local organizations covering different and relevant roles on the digital food supply chain - to investigate how organizational and food supply chain processes are affected by the digitalization of the operations along the food supply chain. By triangulating emerging findings with literature on supply chain management we discuss different views about collaborative practices for food waste prevention in the food supply chain and provide insights on how supply chain design and firms' operations have been re-conceptualized with the usage of digital technologies and on the institutional forces both limiting (barriers) and fostering (drivers) the diffusion of the digital food supply chain.     

Using best–worst scaling to explore perceptions of relative responsibility for ensuring food safety

We examine stakeholders’ perceptions of the share of the overall responsibility of each stage in the food supply chain has in ensuring that the meat people cook and eat at home is safe to consume. We elicit these perceptions of relative responsibility via surveys using the best–worst scaling technique and analyse the data via Bayesian estimation of mixed logit models. Results are reported for two groups of stakeholders: consumers and farmers, and for two meat food chains: chicken and beef. The results reveal that consumers tend to think farmers are more responsible for ensuring meat safety than farmers do. Similarly, farmers tend to think consumers have a greater degree of responsibility than consumers believe they have themselves. Such beliefs might affect stakeholders’ willingness to take actions and reduce hazards in the supply chain. From a policy perspective, the research findings provide useful insights to support policymakers and other decision-makers in the industry in developing mitigation strategies. Communication with consumers and farmers about emerging food safety problems in a supply chain and their involvement in proactive practices would need to be attuned to their subjective perceptions of relative responsibilities in order for integrated risk management systems to be effective.     

Measurement,mitigation and prevention of food waste in supply chains: An online shopping perspective

This study introduces a framework and model, although applied in a practical setting, sets the stage for further theoretical development of mid-range theory. The methodology applied in the study has four main stages, namely interviews with managers from an online food retail supply chain, analysis of soft and hard data using questionnaire-based surveys of customers and suppliers, archival and factual information gathered from the supplier and the online food retailer to measure food waste across the supply chain and analytical models to quantify various effects. A number of propositions emerged from our multiple methodologies and observations. The major research contribution of this work is to advance Natural Resource Based View (NRBV) to the supply chain and various complexities involved in food waste management. Dynamic capabilities were clearly evident and necessary in rapidly changing industrial contexts such as online food supply chains. This paper also proposes a food waste minimization-and-mitigation model, establishes the direct and indirect outputs of food waste and brings attention of the food waste debate in the context of an exemplar online food supply chain, as well as provides a middle range theoretic framework to enhance understanding on theory and its application to this field informed mainly NRBV.     

The role of Guanxi in green supply chain management in Asia's emerging economies: A conceptual framework

In recent decades, rapid industrial modernization and economic growth have brought substantial environmental problems such as air pollution, hazardous waste, and water pollution for the Asian emerging economies (AEE), in particular China, Taiwan, India, Malaysia, Indonesia, Thailand, and South Korea. These countries have started to adopt green supply chain management (GSCM) as a strategy to reduce the environmental impact. There are anecdotal evidences that the adoption of GSCM in this region is partly influenced by Guanxi – a cultural norm, which plays a significant role in relationship governance within supply chain activities among the AEE. Based on a systematic literature review, we develop a conceptual framework that characterizes the drivers and barriers for the adoption of GSCM practices, incorporating Guanxi as a moderator in the manufacturing sector of the AEE. The conceptual framework addresses the roles of two types of Guanxi in the adoption of GSCM: the relational Guanxi at individual level based on social exchange theory and the aggregated Guanxi at firm level derived from social capital theory. This recognition of Guanxi at two separate decision levels help companies better manage their relationships while they green their supply chains. Directions for future research and managerial implications are discussed accordingly.     

The paradoxes of food waste reduction in the horticultural supply chain

Research on on food waste is often reductionist, in that it attempts to measure food waste at single points within the supply chain. While this enables consideration of where food is being wasted within the supply chain, it does not necessarily answer why and how food is wasted across an entire supply chain. Using a paradox theory approach, the aim of this paper is to address these knowledge gaps by exploring the inherent paradoxes in resolving food waste across a supply chain. Drawing on in-depth qualitative research within the Australian horticulture industry, the findings reveal four macro-level paradoxes relating to policy, markets, responsibility, and marketing. This paper makes a novel contribution through consideration of a holistic, whole of chain perspective in relation to food waste. It also extends paradox theory into food waste scholarship. From a managerial perspective, the visibility of paradoxes highlights the need for organisations in the food supply chain to look beyond their own organisational boundaries and adopt a whole-of-chain approach in an attempt to address food waste.     

Can food waste behavior be managed within the B2B workplace and beyond? The roles of quality of green communication and dual mediation paths

Food waste is becoming increasingly a crucial issue to organizations, but little is known about workplace food waste reduction among frontline employees in the business-to-business (B2B) context regardless of the salience of frontline employees with such a behavior as green intermediaries in B2B supply chains. Our research seeks to fill this gap by investigating how and when quality of green communication in the B2B workplace influences frontline employees' workplace and household food waste behavior, as well as the relationship between these two types of food waste behavior among frontline employees. The dataset for this study came from sales employees in manufacturing companies based in Vietnam. The results unveiled the roles of employees' green role identity and harmonious environmental passion as the dual mediation paths for the relationship between quality of green communication and employees' intention to reduce food waste, which in turn attenuated both their workplace and household food waste behavior. The positive relationship was noted between employees' workplace food waste behavior and their household food waste behavior. The results further demonstrated the boundary condition role of household leftovers reuse routines to enhance the link between intention to reduce food waste and food waste behavior. The implications are discussed on initiatives for reducing B2B frontline employees' food waste behavior, thereby transforming them into green agents in B2B supply chains.     

Food health risk perceptions among consumers,farmers, and traders of leafy vegetables in Nairobi

Urban and peri-urban farming and supply chains are becoming increasingly important for delivering perishable produce to the urban centers of the developing world to meet the demands of a growing population. However, some production and handling practises and a short supply chain may expose consumers to substantial health risks. This study of consumers, peri-urban farmers, and traders attempts to quantify subjective risk judgments with regard to food safety hazards, and examines the extent of discrepancies in perceived risk relating to vegetables in domestic urban markets among the three groups. A conceptual model was developed to elicit subjective risk perceptions for a multidimensional construct. In general, differences were found between respondent categories in terms of both specific source risks and overall risks. Differences were also found with respect to the socio-demographic and structural determinants of the levels of perceived risks. These findings can help improve policies to promote food safety and reduce risky food handling along the supply chain, and present opportunities for change.     

Innovation-induced food supply chain design

We present a conceptual framework depicting the issues and strategies of a firm with an innovation (in product or technology or system). To “implement” the innovation in terms of procurement of feedstock (intermediate inputs), production and processing, and marketing, the innovating firm undertakes strategic design of its supply chain. It must decide how much to produce, what segments of the supply chain to undertake in-house versus sourcing externally, and what institutions such as contracts and standards it will use to coordinate the suppliers assuring its external sourcing. The paper illustrates with cases from developed and developing economies, draws policy implications, and lays out a research agenda.     

The household wasteful behaviour framework: A systematic review of consumer food waste

Every year one third of the food produced globally is either lost or wasted along the food supply chain (FSC) causing significant economic, environmental and social damages. In the developed countries household food waste is a major concern, which is manly triggered by poor food-related behaviour. Due to the importance and magnitude of the phenomenon, the UN has set the global goal of halving food loss and waste by 2030. However, to the best of our knowledge, to date no systematic literature review has been conducted on household food waste and little comprehensive explanation has yet been offered for wasteful household behaviour. Therefore, the aim of this study was to carry out a systematic review of the literature produced over an eighteen-year period (2000–2018) in order to gain a deeper understanding of multiple, complex facets of the food waste phenomenon at consumer level. Drawing on the results of the systematic literature review and of the behavioural and marketing theories, we propose a new theoretical framework “The Household Wasteful Behaviour Framework”, with the aim of better explaining food waste behaviour at household level. Results can be useful to better target social norm and educational campaigns both at private and public level.     

Developing an organizational typology of criminals in the meat supply chain

The European Horsemeat Scandal of 2013 highlighted the increasing organization and sophistication of the contemporary food criminal. This study aims to develop a more sophisticated understanding of the typology of the food criminal in terms of their modus operandi and how individuals and organized crime groups develop criminal business models and networks in the context of meat supply. This research initiates a synthesized literature review across the seemingly disparate academic disciplines of food and agricultural policy, business theory and criminology in order to characterize the modes of operation at work in such networks. A conceptual framework is developed that considers the actors and drivers involved in criminal activity using the meat supply chain as an example.     

Food system strategies for preventing micronutrient malnutrition

Micronutrients are defined as substances in foods that are essential for human health and are required in small amounts. They include all of the known vitamins and essential trace minerals. Micronutrient malnutrition affects ⅓–½ of the global population. It causes untold human suffering and levies huge costs on society in terms of unrealized human potential and lost economic productivity. The goal of this paper is to identify deficiencies in the food system that lead to micronutrient malnutrition and explore and evaluate strategies for its prevention. We examine the impact of agricultural practices on micronutrients in the food supply, including cropping systems, soil fertility and animal agriculture. We then discuss the potential of biofortification – i.e. increasing the concentration of micronutrients in staple food crops through conventional plant breeding or genetic engineering– as a means to reduce micronutrient deficiency. In addition, we discuss the impact of food losses and food waste on micronutrients in the food supply, and we explore successful strategies to preserve micronutrients from farm to plate, including food fortification. Our review of the literature sheds light on the advantages and limitations of alternative interventions to reduce micronutrient deficiencies along the supply chain. We end with recommendations for actions that will reduce the prevalence of micronutrient malnutrition.     

How should you stabilise your supply chains?

This case based research paper examines the stabilisation strategies used within seven supply chains and presents a framework to help practitioners stabilise their chains. The findings show that organisations should first select a cushioning strategy and then reduce demand uncertainty to lower the level of cushion held. However, they need to recognise that other organisations within the supply chain are making similar decisions and the whole supply chain needs to be stabilised. Despite this, businesses seem to only share information about their demand uncertainty-reducing mechanisms and not their cushioning strategies. This means that companies often make decisions in isolation of each other, which can then destabilise the chain.     

Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions

Food waste prevention has become an issue of international concern, with Sustainable Development Goal 12.3 aiming to halve per capita global food waste at the retail and consumer levels by 2030. However there is no review that has considered the effectiveness of interventions aimed at preventing food waste in the consumption stages of the food system. This significant gap, if filled, could help support those working to reduce food waste in the developed world, providing knowledge of what interventions are specifically effective at preventing food waste.This paper fills this gap, identifying and summarizing food-waste prevention interventions at the consumption/consumer stage of the supply chain via a rapid review of global academic literature from 2006 to 2017.We identify 17 applied interventions that claim to have achieved food waste reductions. Of these, 13 quantified food waste reductions. Interventions that changed the size or type of plates were shown to be effective (up to 57% food waste reduction) in hospitality environments. Changing nutritional guidelines in schools were reported to reduce vegetable waste by up to 28%, indicating that healthy diets can be part of food waste reduction strategies. Information campaigns were also shown to be effective with up to 28% food waste reduction in a small sample size intervention.Cooking classes, fridge cameras, food sharing apps, advertising and information sharing were all reported as being effective but with little or no robust evidence provided. This is worrying as all these methods are now being proposed as approaches to reduce food waste and, except for a few studies, there is no reproducible quantified evidence to assure credibility or success. To strengthen current results, a greater number of longitudinal and larger sample size intervention studies are required. To inform future intervention studies, this paper proposes a standardised guideline, which consists of: (1) intervention design; (2) monitoring and measurement; (3) moderation and mediation; (4) reporting; (5) systemic effects.Given the importance of food-waste reduction, the findings of this review highlight a significant evidence gap, meaning that it is difficult to make evidence-based decisions to prevent or reduce consumption-stage food waste in a cost-effective manner.     

The relationship between legitimacy,reputation, sustainability and branding for companies and their supply chains

This paper aims at filling a gap that we perceive to exist in the scientific literature as to legitimacy, reputation and sustainability and their interrelationship to corporate and supply chain branding. A series of innovative theoretical frameworks are provided interrelating companies and their value (supply) chains with legitimacy, reputation, and branding which are essential conditions to achieve sustainability and competitive advantage based on dyadic and social context consonance to the benefit of society and all stakeholders involved. An urgently required better understanding of the concepts and their interrelations is enhanced by a synthesized explanatory basis entailing an eclectic mosaic of interdisciplinary theories (institutionalist, neo-institutionalist theories, the viable system approach, isomorphism and identity) to improve corporate and supply chain performance. To better inform managerial practice the theoretical considerations are spiced with case studies among which especially the currently debated supply chain case of the European horse meat scandal is illuminated suggesting concrete managerial cross-functional implications in the food industry. The paper culminates in the call for a newly to-be-established marketing stream we call ‘Sustainable and Curative Marketing’.     

Strategic development of third-party logistics providers (TPLs): “Going under the floor” or “raising the roof”?

Contemporary (third-party logistics providers) TPLs are in danger of being stuck in the middle, unable to perform customer adaptation as well as before and unable to achieve sufficient economies of scale. This conceptual paper aims to explore challenges facing the strategic development of TPLs within a context of increased digitalization, e-commerce and servitization.There are two apparent strategic paths. Under circumstances of strong price pressure, there is demand for standardized TPL services offering simplicity, minimalism and functionality based on digitalization, e-commerce and servitization. Alternatively, with market developments responsive to supply chain complexity, digitalization, e-commerce and servitization enable development towards innovation and change.We conclude that these developments do not invalidate existing frameworks for TPL strategies but contribute alternative strategies. We formulate three propositions for each strategic path. To avoid being stuck in the middle, TPLs are encouraged to either develop efficient services through servitized logistics chains and digital solutions or develop advanced solutions to integrate the consumer into the logistics network system through competencies to control increased levels of complexity.     

Reducing food waste and food insecurity in the UK: The architecture of surplus food distribution supply chain in addressing the sustainable development goals (Goal 2 and Goal 12.3) at a city level

The paradox that tonnes of food is wasted while people go hungry has raised concern from national and international authorities. In developed countries, reducing these problems has focused on surplus food distribution as a ‘win-win’ solution contributing to sustainable development goals. While the existing literature acknowledges the role of third-sector organisations, research on the supply chain of surplus food distribution and the coordination among actors is limited. This research explores actors and organisations in the value chain of surplus food distribution at the city level. Based on semi-structured interviews and participant observation, our findings highlight the need for a coordinated effort between actors as an essential arrangement to capture the value of surplus food. Despite the close cooperation, hierarchical power relationships exist between organisations in the supply chain. We unpack challenges in the surplus food supply chain, such as lack of a legislative framework for food donations and organisational sustainability issues that have forced third-sector organisations to work independently to reduce the uncertainties of food quality and quantity. We shed light on the practical implications by highlighting how multiple stakeholders could improve the efficiency of surplus food distribution.     

A comparative analysis of greening policies across supply chain structures

In this paper, we examine an apparel serial supply chain whose players initiate product “greening.” We consider situations in which the players cooperate or act individually. Our problem is motivated by recent developments in the supply chains of global apparel players. We build game theoretic models and show how greening levels, prices and profits are influenced by channel structures. We also study the impact of greening costs and consumer sensitivity towards green apparels. We propose a two-part tariff contract to coordinate the green channel. Our key contribution lies in the model of decision making of various supply chain structures and analyzing its impact on the players and supply chain. The problem throws interesting insights into the strategies of apparel players and their key decisions.