An overview of environmental management in the Spanish food sector: a survey study

2018 ◽  
Vol 29 (1) ◽  
pp. 49-62 ◽  
Author(s):  
Marta Ormazabal ◽  
Elisabeth Viles ◽  
Javier Santos ◽  
Carmen Jaca
Keyword(s):  
Environmental Management ◽  
Food Industry ◽  
Descriptive Analysis ◽  
Industrial Sector ◽  
Survey Study ◽  
Food Sector ◽  
Content Type ◽  
Probabilistic Sampling ◽  
Starting Point ◽  
The Status

Purpose Environmental management (EM) is becoming increasingly important in all types of organizations. The food industry represents the top industrial sector of the Spanish economy; however, there is still little knowledge about how it is managed environmentally. The purpose of this paper is to present a descriptive analysis of the Spanish food sector. Design/methodology/approach This study undertook a descriptive analysis based on probabilistic sampling surveys from food companies in Spain. The survey was sent out to 900 companies obtaining 128 answers. Findings The results of this study show that companies with an EM standard tend to have a more developed system and a greater presence of EM tools and actions. Moreover, statistical differences were identified among the characteristics of companies and various factors that affect the evolution of their EM. Originality/value There are no studies that reveal a clear picture of the status of EM in the Spanish food industry. This study presents a clear starting point that might help policy makers, consultants, researchers and other parties to set new improvement routes so companies do not get stuck in their progress toward environmental excellence.

Application of lean practices in small and medium-sized food enterprises

2013 ◽  
Vol 116 (1) ◽  
pp. 125-141 ◽  
Author(s):  
Manoj Dora ◽  
Dirk Van Goubergen ◽  
Maneesh Kumar ◽  
Adrienn Molnar ◽  
Xavier Gellynck
Keyword(s):  
Food Processing ◽  
Lean Manufacturing ◽  
Raw Materials ◽  
Current Status ◽  
Food Sector ◽  
Statistical Process ◽  
Content Type ◽  
Lean Practices ◽  
The Status ◽  
Manufacturing Techniques

Purpose – Recent literature emphasizes the application of lean manufacturing practices to food processing industries in order to improve operational efficiency and productivity. Only a very limited number of studies have focused on the implementation of lean manufacturing practices within small and medium-sized enterprises (SMEs) operating in the food sector. The majority of these studies used the case study method and concentrated on individual lean manufacturing techniques geared towards resolving efficiency issues. This paper aims to analyze the status of the lean manufacturing practices and their benefits and barriers among European food processing SMEs. Design/methodology/approach – A structured questionnaire was developed to collect data. A total of 35 SMEs' representatives, mostly CEOs and operations managers, participated in the survey. The study investigated the role of two control variables in lean implementation: size of the company and country of origin. Findings – The findings show that lean manufacturing practice deployment in food processing SMEs is generally low and still evolving. However, some lean manufacturing practices are more prevalent than others; e.g. flow, pull and statistical process control are not widely used by the food processing SMEs, whereas total productive maintenance, employee involvement, and customer association are more widespread. The key barriers encountered by food SMEs in the implementation of lean manufacturing practices result from the special characteristics of the food sector, such as highly perishable products, complicated processing, extremely variable raw materials, recipes and unpredictable demand. In addition, lack of knowledge and resources makes it difficult for food processing SMEs to embark on the lean journey. Originality/value – The gap in the literature regarding the application of lean manufacturing in the food sector is identified and addressed in this study. The originality of this paper lies in analyzing the current status of the use of lean manufacturing practices among food SMEs in Europe and identifying potential barriers.

scholarly journals Assessing the Tendencies in the Production, Sales and Organization of Consumption of Food Products and Services

2021 ◽  
Vol 2 (517) ◽  
pp. 308-315
Author(s):  
S. M. Sukacheva-Trunina ◽  
Keyword(s):  
Food Supply ◽  
Food Industry ◽  
Food Products ◽  
Food Sector ◽  
Agricultural Enterprises ◽  
Managerial Decisions ◽  
Methodical Approach ◽  
Its Regions ◽  
The Status ◽  
Agriculture And Food

The article is aimed at forming a methodical approach to the assessment of tendencies in production, sales and organization of consumption of food products and services, which includes all the components of the food sector and allows to conduct a comprehensive assessment of tendencies in its development. The proposed methodical approach includes assessment of the status and dynamics of food supply to the population, assessment of the status and dynamics of indicators of agricultural enterprises, food industry, trade in foods, restaurant economy and assessment of the factors that influence the development of the food sector. The use of the proposed methodical approach allows to reasonably make decisions on the development of a strategy for the development of food sector enterprises. The conducted studies have shown that in Ukraine as a whole and in its regions in particular in recent years there have been positive tendencies in the production, sale and organization of consumption of food products and services. At this, sales of foods by enterprises of both agriculture and food industry is much higher than by retail enterprises of food products and restaurant enterprises, which indicates the sufficient provision with food products to the financially reliable demand of the population of Ukraine. Prospects for further research in this direction are the development of methodical instrumentarium for assessing the effectiveness of management of food sector enterprises, which will be adapted to modern conditions for the implementation of specific managerial decisions.

Implementation of ISO-22000 in Spain: obstacles and key benefits

2014 ◽  
Vol 116 (10) ◽  
pp. 1581-1599 ◽  
Author(s):  
Carmen Escanciano ◽  
María Leticia Santos-Vijande
Keyword(s):  
Factor Analysis ◽  
Food Industry ◽  
Design Methodology ◽  
Implementation Process ◽  
Adoption Process ◽  
Content Type ◽  
The Status ◽  
The Many ◽  
Implementation Data ◽  
Practical Implications

Purpose – The purpose of this paper is to analyze the status of the implementation of ISO 22000 in the food industry in Spain. The study identifies the main difficulties faced by firms during the adoption process, the benefits obtained, and the most influential benefits on firms overall satisfaction with ISO 22000. Design/methodology/approach – A questionnaire was developed to identify the difficulties and benefits for ISO 22000 implementation. Data were collected among 189 Spanish certified firms. Factor analysis and multiple linear regression were used. Findings – ISO 22000 is used by firms operating in all links of the food chain (FC). Size of the firm is not a factor that determines its implementation. Exporter firms are more attracted to ISO 22000 certification. All sample firms experienced difficulties throughout the implementation process, being those related with time and money the most relevant. The benefits which most contributed to the firms’ satisfaction were internal in nature, in particular, those related to improved efficiency and food safety. Practical implications – Despite the many difficulties, both material and organizational, that sample firms experienced in implementing ISO 22000, and the complexity of the standard, the overall satisfaction is high. Originality/value – The sample analyzed comprised certified firms, including representatives of all links in the FC from farm to table. Prior research specifically aimed at analyzing ISO 22000 implementation and its benefits is very scarce.

Vocational education teachers’ personal network at school as a resource for innovative work behaviour

2018 ◽  
Vol 30 (3) ◽  
pp. 174-185 ◽  
Author(s):  
Gerhard Messmann ◽  
Regina H. Mulder ◽  
Tuire Palonen
Keyword(s):  
Vocational Education ◽  
Descriptive Analysis ◽  
Network Size ◽  
Survey Study ◽  
Boundary Crossing ◽  
Personal Network ◽  
Content Type ◽  
Innovative Work ◽  
Innovative Work Behaviour

Purpose This paper aims to investigate the role of characteristics of vocational education teachers’ personal network at the workplace for determining the resources that enable them to cope with innovation-related demands at work. Design/methodology/approach A survey study with 48 vocational education teachers is carried out. Social network analysis, correlation analysis, and a comparative descriptive analysis of cluster profiles of teachers’ personal network at the workplace are carried out. Findings This study provides evidence for the role of network size as a facilitator of innovative work behaviour (IWB) outside the classroom. However, smaller networks can also support the development of innovations if they contain dense interactions with experienced, innovative professionals. Research limitations/implications This study implies to further investigate the role of network size in relation to the kind of network interactions (e.g. density of interactions and experience of members) in the context of larger and versatile work contexts. Practical implications This study implies that organisations should provide structures, tasks and events (e.g. interdisciplinary work teams and boundary crossing events) that enable employees to build network connections that help them to manage work-related demands. Employees themselves should reflect on their personal interaction preferences, their specific needs for support and the availability of co-workers who can provide this support. Originality/value This study contributes to the discourse on the relationship between professional networks and the development of innovations. Especially, the social work context and its role for IWB have hardly been investigated from a network perspective.

Environmental index for Finnish construction sites

2014 ◽  
Vol 14 (2) ◽  
pp. 245-262 ◽  
Author(s):  
Olli Teriö ◽  
Jaakko Sorri ◽  
Kalle Kähkönen ◽  
Jukka Hämäläinen
Keyword(s):  
Environmental Management ◽  
Action Research ◽  
Material Handling ◽  
Energy Use ◽  
Construction Sites ◽  
Environmental Index ◽  
Index Method ◽  
Content Type ◽  
Simple Index ◽  
Starting Point

Purpose – The primary aim of this study was to better understand the grounds to develop a monitoring and performance measurement method to support the environmental management of construction operations. The practical purpose was to improve environmental activities in construction sites. This study helps to fill the gap between environmental needs and practices on construction sites. Design/methodology/approach – Action research was the principal research method. The research procedure was executed in collaboration with construction companies. The EICS meter was originally developed to create rules for environmental competition between construction sites. Since the time of this competition, the meter has been further improved in other studies. Findings – Based on the literature and feedback gained in the testing round of the EICS, five relevant categories were formulated to evaluate environmental operations: environmental information management, waste management, material handling and shielding, energy use and emissions. A simple index method was applied for these five categories. Furthermore, observation targets and acceptance criteria were defined for these categories. The meter supports environmental management in practise. The method can be used to analyse the starting point level when developing environmental processes. Originality/value – This study offers insights based on action research for both academics and practitioners. The meter is outlined for Nordic conditions, but the structure of the method is also suitable elsewhere. The national demands can be locally fine-tuned.

The EU health claims regulation: implications for innovation in the EU food sector

2016 ◽  
Vol 118 (11) ◽  
pp. 2647-2665 ◽  
Author(s):  
Sukhada Khedkar ◽  
Stefano Ciliberti ◽  
Stefanie Bröring
Keyword(s):  
Product Innovation ◽  
Structural Equation ◽  
Food Industry ◽  
Online Survey ◽  
Health Claims ◽  
Food Sector ◽  
Content Type ◽  
External Knowledge ◽  
The Impact ◽  
The Eu

Purpose One of the objectives of the Nutrition and Health Claims Regulation (EC) No. 1924/2006 (NHCR) is protection and promotion of innovation in the food industry. The purpose of this paper is to explore the impact of the NHCR on both innovation and the sourcing of external knowledge in the European Union (EU) food sector. Design/methodology/approach An online survey was conducted which resulted in a sample of 105 EU companies for the study. Structural equation modelling was used to examine the nature of relationships that existed among the challenges related to the implementation of the NHCR, external sources of knowledge and innovation. Findings Challenges related to the NHCR are currently found to have a negative direct impact on product innovation. However, they have a positive indirect effect on product innovation, especially in the case of small and medium-sized enterprises. They also seem to positively affect external knowledge sourcing. Additionally, sources of external knowledge are found to have a positive effect on product and process innovations. Practical implications This study provides insights to different stakeholders in the food industry who might wish to work jointly and address the various issues related to the requirements of the NHCR and facilitate compliance with the regulation. Originality/value Understanding the impact of the NHCR on innovation seems pivotal because innovation plays an important role in the EU food sector. To this purpose, the paper delivers insights into some main compliance challenges and their effect on innovation.

scholarly journals Managers’ retention decisions regarding young intermediate-level educated employees

2018 ◽  
Vol 39 (2) ◽  
pp. 254-268
Author(s):  
Corine Buers ◽  
Kasia Karpinska ◽  
Joop Schippers
Keyword(s):  
Youth Unemployment ◽  
Intermediate Level ◽  
Survey Study ◽  
Small Scale ◽  
Employment Decisions ◽  
Content Type ◽  
Work Related ◽  
Starting Point ◽  
Retention Decisions ◽  
Vignette Experiment

Purpose The purpose of this paper is to investigate the opportunities in the labour market for young employees with intermediate-level education by studying which young employees are most likely to be retained and under what conditions managers favour retention. Design/methodology/approach Retention decisions are examined by combining a vignette experiment and a survey study. Hypothetical profiles of 252 young employees were rated on their retention desirability by 21 managers, each working in a different organisation. Information on the managers’ characteristics and their organisations were collected in a survey. Findings Managers are generally not inclined to suggest retention. Their decisions are highly dependent on their own characteristics and organisational factors, even when young employees perform well and display desirable work-related behaviour. Research limitations/implications While the small scale and explorative nature of this study limit its generalisability, this paper highlights the importance of combining information on employees, the organisation and managers; when studying (early) careers and employment decisions. Practical implications This study suggests that job retention is only in part within an individual’s control, and the future efforts to combat youth unemployment need to account for organisational and managerial characteristics. Originality/value The focus on the employer’s perspective is new to research on early careers, making it a starting point for further lines of exploration. Further, this study provides a comprehensive insight into factors that influence managers’ retention decisions by combining three sets of factors in a single research design.

Environmental management maturity model for industrial companies

2017 ◽  
Vol 28 (5) ◽  
pp. 632-650 ◽  
Author(s):  
Marta Ormazabal ◽  
Jose M. Sarriegi ◽  
Elisabeth Viles
Keyword(s):  
Environmental Management ◽  
Basque Country ◽  
Industrial Sector ◽  
Maturity Stage ◽  
Maturity Model ◽  
Structured Interviews ◽  
Management Tools ◽  
Content Type ◽  
Maturity Stages ◽  
The Uk

Purpose Despite significant amounts of environmental management tools that are available for companies to use, no model guides them toward environmental excellence. As a consequence, the purpose of this paper is to develop an environmental management maturity (EMM) model that helps companies that are on the path toward environmental excellence. Design/methodology/approach An iterative process was used to develop this model, starting with some semi-structured interviews with 19 companies within the Basque Country and two workshops with environmental experts. Following these steps, the initial version of the model was developed. Data from subsequent surveys carried out in Spanish and Italian companies, and a survey and semi-structured interviews in companies in the UK were incorporated into the model, yielding the final, more robust version of the EMM model. Findings The EMM model proposes six maturity stages: legal requirements, responsibility assignment and training, systematization, ECO2, eco-innovative products and services, and leading green company. Each stage details a series of elements: description, agents involved, policies, tools, indicators, structure, and behavior over time graphs. This research confirms that a company’s environmental management evolves through several distinctive stages, regardless of the industrial sector. Originality/value The proposed model concludes that the defined maturity stages provide valuable guidance for industrial firms as it helps them identify their maturity stage as well as the steps they should follow to move to the next stage.

Status of lean construction implementation among small and medium building contractors (SMBCs) in Ghana

2020 ◽  
Vol 18 (6) ◽  
pp. 1691-1709
Author(s):  
Emmanuel Nsiah Ankomah ◽  
Joshua Ayarkwa ◽  
Kofi Agyekum
Keyword(s):  
Construction Industry ◽  
Construction Projects ◽  
Lean Construction ◽  
The Body ◽  
Structured Interviews ◽  
Content Type ◽  
Face To Face ◽  
Study Approach ◽  
Starting Point ◽  
The Status

Purpose The purpose of this study is to ascertain the extent to which the practices of small and medium building contractors (SMBCs) conform to lean construction (LC) principles. Ultimately, practical results encourage a discourse on the true potentials and challenges to the holistic uptake of LC principles in the Ghanaian construction industry. Design/methodology/approach This research is based on a qualitative case study approach. The data was obtained through face-to-face structured interviews. Findings Across the cases, it was realized that there is a low-level application of LC principles among SMBCs. There was no indication that lean concepts were used on a company-wide basis in the Ghanaian construction industry. Furthermore, the study revealed that the traditional wasteful approach to managing construction projects was still prevalent among the firms. Practical implications This paper uses the 4P model as a foundation for assessing the extent to which the practices of SMBCs conform to LC principles. Practically, the study also created a certain level of awareness among the SMBCs about LC, LC principles and the benefits of the application of these principles within organizations. Originality/value This study contributes to the body of knowledge as it uncovers the status of LC implementation among SMBCs in the Ghanaian construction industry. The findings that are presented in this paper can be used as a starting point to disseminate the research and practice of LC among SMBCs.

Asymmetric forks: dilemmas, paradoxes and moral imagination in food sustainability

2020 ◽  
Vol 122 (5) ◽  
pp. 1693-1703 ◽  
Author(s):  
Damiano Cortese ◽  
Alex Murdock
Keyword(s):  
Knowledge Management ◽  
Food Industry ◽  
Moral Imagination ◽  
Relevant Literature ◽  
Research Paper ◽  
Food Sector ◽  
Content Type ◽  
Critical Issues ◽  
Managerial Implications

PurposeThe paper suggests moral imagination as an approach to picture sustainable scenarios in the food industry, which are based on knowledge sharing among stakeholders and knowledge management. This can lead to a wider awareness, consequently a deeper understanding and finally more sustainable behaviors and choices in the food sector.Design/methodology/approachThe research paper analyzes the relevant literature on sustainability, stakeholder theory, knowledge management and moral imagination. It proposes a moral imagination process and provides some cases to clarify its applicability.FindingsInter-stakeholder shared knowledge and consequent knowledge management can lead to the projection of more aware sustainable scenarios over time, overcoming a short-sighted or partial vision. The process of moral imagination can be an approach and tool for coping with sustainability-related critical issues, challenges and dilemmas in the food sector.Research limitations/implicationsThe article is a research paper, but the suggested process of moral imagination intends to provoke further reasoning and contributions to moral imagination and the stakeholders' role, responsibility and awareness related to sustainability in the food industry.Practical implicationsEven if theoretical, the paper can have well replicable managerial implications and applications in the design of sustainable scenarios in the food sector overcoming the asymmetries and bias. In particular, it is very useful conceiving the choices and outlining the behaviors upon which the firm's actions are based.Originality/valueThe article considers the broad spectrum of sustainability and its wide global reflection as well as the role of all stakeholders without a solely strategic focus and implications.

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