scholarly journals Life Cycle Management as a Way to Operationalize the Creating Shared Value Concept in the Food and Beverage Industry: A Case Study

2015 ◽  
pp. 341-348
Author(s):  
Angela Adams ◽  
Urs Schenker ◽  
Yves Loerincik
Keyword(s):  
Life Cycle ◽  
Life Cycle Management ◽  
Shared Value ◽  
Beverage Industry ◽  
Creating Shared Value ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Value Concept

scholarly journals Analysis of Creating Shared Value in the Food and Beverage Industry

2021 ◽  
Vol 16 (1) ◽  
pp. 150
Author(s):  
Erwin Saraswati
Keyword(s):  
Fiscal Decentralization ◽  
Private Investment ◽  
Shared Value ◽  
Corporate Policies ◽  
Economic Progress ◽  
Beverage Industry ◽  
Creating Shared Value ◽  
Food And Beverage Industry ◽  
The Social ◽  
Food And Beverage

This study analyzed the creating shared value (CSV) concept in the food and beverage industry using descriptive quantitative method. CSV is the practice of creating corporate policies and practices that enhance a company's competitiveness while simultaneously advancing the social and economic conditions in communities in which the company sells and operates. It is considered an enhanced version of CSR, which emphasizes the synchronization between social and economic progress. Thirteen listed food and beverage companies in Indonesia from 2015 to 2017 were analyzed, resulting in 39 firm-year observations. We conducted a content analysis on the sample CSR reports using Drozdz et al.’s (2015) indicators. Our analysis showed that companies created value mostly for their customers, since customers are especially important for these firms because of their prominent nature. The result supports the legitimacy theory, which stated that companies need to align their operations with the expectations of the society they operate in order to survive. In addition, the result suggests that food and beverage companies need to start creating more shared values for the society, their employees, the environment, and their suppliers. The CSV concept can be a strategic practice for companies. Keywords: fiscal decentralization, inequality between regions/cities, regional spending, private investment, general allocation funds

scholarly journals Comparative Study of a Life Cycle Assessment for Bio-Plastic Straws and Paper Straws: Malaysia’s Perspective

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 1007
Author(s):  
Chun-Hung Moy ◽  
Lian-See Tan ◽  
Noor Fazliani Shoparwe ◽  
Azmi Mohd Shariff ◽  
Jully Tan
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Plastic Waste ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Acidification Potential ◽  
The Impact ◽  
Process Simulator ◽  
Insight Into

Plastics are used for various applications, including in the food and beverage industry, for the manufacturing of plastic utensils and straws. The higher utilization of plastic straws has indirectly resulted in the significant disposal of plastic waste, which has become a serious environmental issue. Alternatively, bio-plastic and paper straws have been introduced to reduce plastic waste. However, limited studies are available on the environmental assessment of drinking straws. Life cycle assessment (LCA) studies for bio-plastic and paper straws have not been comprehensively performed previously. Therefore, the impact of both bio-plastic and paper straws on the environment are quantified and compared in this study. Parameters, such as the global warming potential (GWP), acidification potential (AP) and eutrophication potential (EP), were evaluated. The input–output data of the bio-plastic and paper straws processes from a gate-to-grave analysis were obtained from the literature and generated using the SuperPro Designer V9 process simulator. The results show that bio-plastic straws, which are also known as polylactic acid (PLA) straws, had reduced environmental impacts compared to paper straws. The outcomes of this work provide an insight into the application of bio-plastic and paper straws in effectively reducing the impact on the environment and in promoting sustainability, especially from the perspective of Malaysia.

scholarly journals Safety and quality of bacterially fermented functional foods and beverages: a mini review

2020 ◽  
Vol 4 (3) ◽  
pp. 123-127 ◽  
Author(s):  
Tolulope Joshua Ashaolu
Keyword(s):  
Food Processing ◽  
Functional Foods ◽  
Fermented Foods ◽  
Nutritional Content ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Functional Beverages

Abstract Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat beverages was briefly explored due to its popularity. The safety and quality importance of the food products were also considered with a few recommendations.

scholarly journals Sustainable organisational learning in sustainable companies

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Cinzia Battistella ◽  
Lucia Cicero ◽  
Nadia Preghenella
Keyword(s):  
Organisational Learning ◽  
Content Type ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Depth Analysis ◽  
Food And Beverage ◽  
New Ideas ◽  
Multiple Case

Purpose The purpose of this study is to extend the knowledge on sustainable organisational learning (OL) in sustainable companies. Design/methodology/approach Sustainability is examined from an OL perspective and was based on Edward’s integral cycle of learning. An in-depth analysis of the literature was carried out, and a list of OL characteristics, such as openness to new ideas and participative policymaking, were compiled. To identify which OL characteristics are used for sustainability, a multiple-case study was designed for sustainable companies operating in the food and beverage industry. Findings This study found a wide variety of sustainable practices, such as experimentation and information-sharing systems, related to learning processes, and learning leadership appears to be the least developed dimension. It was also found that sustainable companies learn through social rather than reflective learning, in relationships with internal and external stakeholders, and by concrete actions to implement environmental and social impacts. Originality/value This study is one of a few that explore sustainable OL and contributes to categorising OL characteristics that sustainable companies use to facilitate and support sustainability in the mid–long term.

scholarly journals Impact of Covid-19 on Business Performance: A Case Study of Starbucks

2021 ◽  
Vol 4 (2) ◽  
pp. 13-27
Author(s):  
Rupesh Sinha ◽  
Varsha Ganatra ◽  
Priya Pandey ◽  
Deepaa Darshanie Lim A/P Arumugan ◽  
Daisy Mui Hung Kee ◽  
...  
Keyword(s):  
Quantitative Research ◽  
Business Performance ◽  
World Economy ◽  
Quantitative Research Methods ◽  
Qualitative And Quantitative ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
The Impact

The purpose of this study is to determine the impact of Covid-19 on business performance of Starbucks. Plenty research of the impact of Covid-19 on the world economy has been done, but this research will focus more on the food and beverage industry, especially one of the famous brands called Starbucks. Qualitative and quantitative research methods such as online research and questionnaires were carried out to ensure the evaluation of the research is fresh, valid and reliable. It is assumed that the impact of Covid-19 has influence the Starbucks financially, economically and socially, which includes the behaviour of consumers towards the company. However, Starbucks was able to remain optimistic and position itself well to overcome the pandemic crisis.

scholarly journals Developing a Marketing Strategy Based on Market Segmentation Through Clustering Method in Food and Beverage Industry in Bandung: Case Study of Bola Ubi Yama

2020 ◽  
Author(s):  
Bestra Tomassa ◽  
Evy Rachmawati
Keyword(s):  
Market Segmentation ◽  
Traditional Food ◽  
Time Varying ◽  
Demand And Supply ◽  
Beverage Industry ◽  
Long Run ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Very High

Food and beverage industry has been highly developing throughout time varying the industry into smaller sub-industries and more varieties of product available for the market to choose. Since it is one of the lowest barriers to penetrate out of all industries, the industrial competitiveness is very high due to its demand and supply. Bola Ubi is a traditional food coming from West Java. Bola Ubi has a unique sweet yet savory taste with its crunchy yet chewy texture. As traditional food, Bola Ubi is relatively popular. As time goes by, there are brands coming up to sell this kind of product. One of these companies is Yama. Yama launched their first store in February 2018 in Taman Sari Food Festival. As time goes by Yama reveals a downward trend in its sales. Referring to create, delivery, and capture metrics, Yama has an equal, if not better in creating the value and capturing it to the customer. The only difference that Yama have is the delivery metrics. Although in hindsight the solution is to just change the location of Yama’s store, it would not create a substantive competitive advantage in the long run. Based on the data analysis, the study found that the way forward is to position ourselves firmly into one existing specific market to capitalize the lack of focus of our competitor.

scholarly journals Improving Water Efficiency in the Beverage Industry With the Internet of Things

2022 ◽  
pp. 18-26
Author(s):  
Sandeep Jagtap ◽  
George Skouteris ◽  
Vilendra Choudhari ◽  
Shahin Rahimifard
Keyword(s):  
Internet Of Things ◽  
Real Time ◽  
Monitoring System ◽  
Water Usage ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Food And Drink ◽  
Annual Water

The food and beverage industry is one of the most water-intensive industries, with water required for various processes (e.g., washing, cooking, cleaning) at almost every stage of the production, as well as being a key constituent in many food and drink products. Therefore, a real-time efficient water management strategy is imperative, and the novel internet of things (IoT)-based technologies can be of significant help in developing it. This chapter presents the architecture of an IoT-based water-monitoring system followed by the demonstration of a case study of a beverage factory wherein the monitoring system helped understand the detailed water usage as well as finding solutions and addressing overconsumption of water during the manufacturing processes. The successful deployment of IoT helped reduce the annual water consumption by 6.7%, monitor water usage in real-time, and improve it.

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