Enhancing ecological value through sustainable food supply of grasslands in the Three-River-Source National Park, Tibet Plateau, China

2020 ◽  
Vol 46 ◽  
pp. 101218
Author(s):  
Hui Yu ◽  
Genxu Wang ◽  
Yan Yang ◽  
Zhuoying Bai ◽  
Bintao Liu ◽  
...  
Keyword(s):  
Food Supply ◽  
National Park ◽  
Tibet Plateau ◽  
Ecological Value ◽  
Sustainable Food

Sustainable Food Logistics Systems

2020 ◽  
Author(s):  
Zhaohui Wu ◽  
Madeleine Elinor Pullman
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Systems ◽  
Food System ◽  
New Technology ◽  
Cold Chain ◽  
Community Supported Agriculture ◽  
Food Supply Chain ◽  
Sustainable Food ◽  
Chain Management

Food supply chain management is becoming a critical management and public policy agenda. Climate change, growing demand, and shifting patterns of food production, delivery, and consumption have elicited a series of new challenges, such as food security, safety, and system resiliency. This chapter first introduces the typical players in a food supply chain and examines the global food system characterized by consolidation and industrialization. It then discusses some critical topics of the sustainable food supply chain that aim to address these challenges. These topics include traceability, transparency, certification and standards, and alternatives to industrialized food systems, including cooperatives, community-supported agriculture, and roles of small and medium-sized growers in regenerative agriculture. The chapter ends with a discussion of several important emerging logistics management topics, including last-mile delivery, new technology, and cold chain management.

scholarly journals Plant Biomass Density as an Indicator of Food Supply for Elephants (Loxodonta Africana) in Waza National Park, Cameroon

2014 ◽  
Vol 7 (4) ◽  
pp. 747-764 ◽  
Author(s):  
Martin N. Tchamba ◽  
Robert B. Weladji ◽  
Désiré Foguekem ◽  
Mike Loomis
Keyword(s):  
Food Supply ◽  
National Park ◽  
Plant Biomass ◽  
Loxodonta Africana ◽  
Biomass Density

scholarly journals The Compostable Coffee Pod: Is PürPod100tm the Best Thing Since Sliced Bread? A Case Study on Club Coffee

2016 ◽  
Vol 8 (3) ◽  
pp. 49
Author(s):  
Sylvain Charlebois ◽  
Paul Uys
Keyword(s):  
Supply Chain ◽  
Supply Chain Management ◽  
Reverse Logistics ◽  
Food Supply ◽  
Green Supply Chain Management ◽  
Green Supply Chain ◽  
Future Research ◽  
Sustainable Food ◽  
Chain Management

<p>With consumer consciousness growing in the area of sustainable food supply, food<br />distribution is looking for methods to embrace, adapt and improve its environmental<br />performance, while still remaining economically competitive. Until recent innovative<br />solutions were developed, coffee pods have been considered as an ecologically unsound<br />approach to single-serve beverages. Some have argued that reverse logistics (recycling) is a<br />better option than green supply chain management (composting). With a particular focus on<br />coffee pods a case study on Club Coffee, which focuses on green supply chain management,<br />is presented for the design of a capacitated distribution network for a two-layer supply chain<br />involved in the distribution of coffee pods in Canada. Our investigation shows that Club<br />Coffee’s relationship is not only critical to fostering the green supply chain ideology, but it is<br />also unique in the business. Findings are presented and limitations and future research are<br />proposed.</p>

scholarly journals Addressing sustainable food management in hotels: proposing a framework and examining hotel groups

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
María Eugenia Ruiz Molina ◽  
Sergio Belda-Miquel ◽  
Anni Hytti ◽  
Irene Gil-Saura
Keyword(s):  
Food Supply ◽  
Sustainability Assessment ◽  
Corporate Sustainability ◽  
Sustainable Food ◽  
Content Type ◽  
Food Supply Chains ◽  
Food Management ◽  
The Social ◽  
Social Environmental ◽  
Comprehensive Framework

Purpose Sustainable food practices have been recognised as a key issue in efforts to improve and report sustainable tourism practices, given the importance of the social, environmental and economic impacts of the food industry throughout its entire chain of production – from farm to fork. From this standpoint, the aim of the present paper is to propose a comprehensive framework for reporting or making decisions concerning sustainable food management in hotels, taking into account the various facets of the food supply chain.Design/methodology/approach Several dimensions are proposed for dealing with sustainable food management, involving all aspects of food supply chains that may be relevant for hotel decision-making. Furthermore, some key criteria for creating and using indicators of different types (qualitative and quantitative) to address these various dimensions of sustainable food management are suggested. Subsequently, the proposed framework is validated with the sustainability criteria and indicators provided by the top eight hotel groups, according to the 2019 SAM Annual Corporate Sustainability Assessment.Findings Hotels neglect a number of aspects of sustainable food management identified in the framework. The quality and the quantity of the information provided by hotels are limited.Practical implications There is a need to improve sustainability in food management in the hotels under analysis in several areas. A comprehensive framework such as that proposed in this paper may be of great value in seeking to remedy this situation. It may also assist users of hotel services and communities in making more informed decisions.Originality/value The proposed framework may be beneficial in advancing academic debate towards a more embracing and relevant understanding of sustainable food management in hotels and on the indicators required in this regard.

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