scholarly journals Analysis on the Sustainable Development of Gong Cha

2019 ◽  
Vol 4 (3) ◽  
pp. 27
Author(s):  
Anqi Zhang
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Power Distribution ◽  
Raw Materials ◽  
Food Supply Chain ◽  
The Sustainable Development ◽  
Sustainable Solutions ◽  
Plastic Bags ◽  
Disposable Plastic

We selected Gong Cha Monash branch as the research object, conducted a research focusing on four topics which is Food supply chain, Packaging, Procurement and Transport/distribution, and obtained data through on-site interview, email consultation and questionnaire survey.There are some findings after analysing the collected data. Firstly, the main finding of food supply chain is that Gong Cha used Franchising system; all of the quality of materials can be controlled by head office. Although tribute tea has very little food waste, they waste a lot of water resources. Secondly, the main finding of packaging is that Gong Cha uses about 800 disposable plastic cups and straws in PE and LL materials a day, and about 20% customers choose to use another plastic carry bag to carry the drinking. All these raw materials in Gong Cha are transports in cartons, foam paper, and plastic bags and only the cartons are recycled. Thirdly, the main finding of procurement is that there is a storehouse nearby Monash’s sub-branch to provide relevant materials once per week or the employees can go to the storehouse to acquire materials everyday if they need. In order to keep the same standard of product taste or quality, all the raw materials are originated from Taiwan. The in-store containers are reused products, such as aluminum containers for tea and tea-leaves and recycled plastic boxes for pearl and puddings. Finally, the main finding of distribution is that, tea materials are shipped from Taiwan twice a week. Trucks are used for transportation between stores and warehouses. Gong Cha's use of American-invested power distribution equipment, which uses more light, water or energy than any other, violates Monash's network of sustainable solutions. Gong Cha does not offer any training on how to use the equipment sustainably.

Standard Food Safety Practices From Receiving to Cleaning in the Restaurant

2022 ◽  
pp. 123-150
Author(s):  
Suzita Ramli ◽  
Jun Xian Wong
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Food Supply ◽  
Raw Materials ◽  
Food Storage ◽  
Human Consumption ◽  
Cross Contamination ◽  
Food Supply Chain ◽  
Safety Practices ◽  
And Storage

Transmission of hazardous materials could be aggravated by inappropriate handling and storage practices. This results in cross-contamination to foodstuff or cooking utensils. The introduced hazards in the food supply chain might lead to client and reputation loss. The implementation of food safety is necessary to secure safety concerns. All employees should take initiative to be aware and have good attitudes regarding proper hygiene and sanitary practices to assure their product integrity and safety for human consumption. Therefore, this chapter delivered the appropriate and standard food safety protocols to all individuals involved in food storage, preparation, and serving. The scope was structured into (1) identification of hazardous ingredients, (2) purchasing and receiving raw materials, (3) transporting and storage, (4) cooking and reheating, (5) food serving and displaying, (6) leftover storage, and (7) cleaning and sanitation.

Analytical Approaches to Verify Food Integrity: Needs and Challenges

2016 ◽  
Vol 99 (5) ◽  
pp. 1135-1144 ◽  
Author(s):  
Richard H Stadler ◽  
Lien-Anh Tran ◽  
Christophe Cavin ◽  
Pascal Zbinden ◽  
Erik J M Konings
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Analytical Methods ◽  
Raw Materials ◽  
Control Measures ◽  
Food Supply Chain ◽  
Food Fraud ◽  
Global Consensus ◽  
The Individual ◽  
Analytical Approaches

Abstract A brief overview of the main analytical approaches and practices to determine food authenticity is presented, addressing, as well, food supply chain and future requirements to more effectively mitigate food fraud. Food companies are introducing procedures and mechanisms that allow them to identify vulnerabilities in their food supply chain under the umbrella of a food fraud prevention management system. A key step and first line of defense is thorough supply chain mapping and full transparency, assessing the likelihood of fraudsters to penetrate the chain at any point. More vulnerable chains, such as those where ingredients and/or raw materials are purchased through traders or auctions, may require a higher degree of sampling, testing, and surveillance. Access to analytical tools is therefore pivotal, requiring continuous development and possibly sophistication in identifying chemical markers, data acquisition, and modeling. Significant progress in portable technologies is evident already today, for instance, as in the rapid testing now available at the agricultural level. In the near future, consumers may also have the ability to scan products in stores or at home to authenticate labels and food content. For food manufacturers, targeted analytical methods complemented by untargeted approaches are end control measures at the factory gate when the material is delivered. In essence, testing for food adulterants is an integral part of routine QC, ideally tailored to the risks in the individual markets and/or geographies or supply chains. The development of analytical methods is a first step in verifying the compliance and authenticity of food materials. A next, more challenging step is the successful establishment of global consensus reference methods as exemplified by the AOAC Stakeholder Panel on Infant Formula and Adult Nutritionals initiative, which can serve as an approach that could also be applied to methods for contaminants and adulterants in food. The food industry has taken these many challenges aboard, working closely with all stakeholders and continuously communicating on progress in a fully transparent manner.

scholarly journals An Efficient Bayes Classifiers Algorithm for Traceability of Food Supply Chain Management using Internet of Things

2019 ◽  
Vol 9 (1) ◽  
pp. 2995-3005
Keyword(s):  
Supply Chain ◽  
Supply Chain Management ◽  
Food Safety ◽  
Internet Of Things ◽  
Food Supply ◽  
Food Industry ◽  
Insufficient Information ◽  
Food Supply Chain ◽  
Chain Management

The conventional Food Supply Chain Management (FSCM) faces a variety of provocation such as ambiguity, security, cost, complication and quality concerns. To resolve these issues, supply chain must be precise. A challenging assignment in today’s food industry is distributing the high quality of foods throughout the supply chain management. In this paper, proposes an efficient Bayes Classifiers Algorithm which integrated with FSCM using Internet of Things (IoT) to allow tracking, tracing and managing the entire process of food supply chain such as supplier, exporter and customers. The objective of this paper is to determine the food safety and to optimize chronological data produced to analyze the effective possibility of future assump- tions. It also aims to foods carrying from the manufacturers to the customers with help of IoT technologies to bond the producer to the customer with delivery of high class of food products. IoT based Food Supply Chain Traceability is utilized t o data transaction effectively with indeterminate, uncertain and insufficient information. So the proposed efficient Bayes Classifiers Algorithm will be capable to overcome all provocation of conventional supply chain and afford secure background and food safety for FSCM process using IoT technology.

Structural model of perishable food supply chain quality (PFSCQ) to improve sustainable organizational performance

2018 ◽  
Vol 25 (7) ◽  
pp. 2272-2317 ◽  
Author(s):  
Man Mohan Siddh ◽  
Gunjan Soni ◽  
Rakesh Jain ◽  
Milind Kumar Sharma
Keyword(s):  
Supply Chain ◽  
Organizational Performance ◽  
Conceptual Model ◽  
Food Supply ◽  
Structural Model ◽  
Measurement Instrument ◽  
Food Supply Chain ◽  
Content Type ◽  
Sustainable Performance

PurposeThe purpose of this paper is to examine the concept of perishable food supply chain quality (PFSCQ) and to suggest a structural model that counts the influence of PFSCQ practices on organizational sustainable performance.Design/methodology/approachOn the basis of comprehensive literature review, PFSCQ highly significant practices were examined and designated. These practices were classified into four dimensions: upstream quality (supplier quality), downstream quality (customer focus), internal quality (process and logistics quality) and support practices (top management leadership and commitment to quality, quality of human resource, quality of information and supply chain integration). The measurement instrument of organizational sustainable performance was also build on, containing three aspects: economic, environmental and social performance.FindingsAn inventive conceptual model that specifies a comprehensive image cover up core dimensions of PFSCQ and various aspects of organizational sustainable performance was suggested. This conceptual model can be used as “a directive” for theory developing and measurement instrument development of PFSCQ practices and organizational sustainable performance. More prominently, on the road to achieving additional insight, an extensive structural model that makes out direct and indirect relationships between PFSCQ practices and organizational sustainable performance was also developed. Practitioners can apply this model as “a path plan” for implementing PFSCQ practices to improve organizational sustainable performance.Originality/valueThe integration of quality and supply chain even now remains inadequate in the literature. Consequently, it is required to have a more focused approach in assessing quality issues inside the upstream, internal and downstream of the supply chain. This study concentrates on the practices which make better quality aspects of the supply chain, known as PFSCQ practices. Suggested research models in this paper contribute to conceptual frameworks for theory building in PFSCQ and sustainable organizational performance. It is also expected that this research can suggest a useful direction for determining and implementing PFSCQ practices as well as make possible further studies in this arena.

Factors impacting the quality of fresh produce in transportation and their mitigation strategies: empirical evidence from a developing economy

2021 ◽  
Vol 11 (2) ◽  
pp. 121-139
Author(s):  
Saurav Negi ◽  
Shantanu Trivedi
Keyword(s):  
Factor Analysis ◽  
Supply Chain ◽  
Food Supply ◽  
Developing Economies ◽  
Fresh Produce ◽  
Uttar Pradesh ◽  
Mitigation Strategies ◽  
Food Supply Chain ◽  
Content Type

PurposeThis study explores the factors that impact the quality of fresh produce in the transportation phase of the supply chain and the mitigation framework for improving the quality to curb the losses.Design/methodology/approachThis study aimed for an exploratory analysis using both quantitative and qualitative research methods. Using a questionnaire with responses from 172 transporters from the Uttar Pradesh region, India, primary data were gathered through a survey. Factors were identified using factor analysis and mitigation strategies were suggested for the factors through semi-structured interviews with six experts in transportation, agribusiness and food supply chain.FindingsFour factors that impact the quality were identified based on the factor analysis, namely operational issues, poor preservation, lack of ease of in-transit and poor infrastructure. The operational issue was found to be the main factor influencing the quality of fresh produce. The study also proposed the mitigation framework for the factors based on the interview results.Research limitations/implicationsThe present study is confined to the fresh produce supply chain transportation process, particularly fruits with an emphasis on the Uttar Pradesh region, India.Originality/valueThere is a lack of literature on implying mitigation strategies for factors affecting fresh produce quality in the transport process in India. Thus, this study attempts to fulfill this gap and has added to the food supply chain literature that could help scholars and practitioners in improving the food supply chain in developing economies.

scholarly journals Halal integrity in the food supply chain

2017 ◽  
Vol 119 (1) ◽  
pp. 39-51 ◽  
Author(s):  
Jan Mei Soon ◽  
Mahmood Chandia ◽  
Joe Mac Regenstein
Keyword(s):  
Supply Chain ◽  
Food Chain ◽  
Food Supply ◽  
Raw Materials ◽  
Food Products ◽  
Global Supply Chain ◽  
Cross Contamination ◽  
Food Supply Chain ◽  
Content Type ◽  
Definition Of

Purpose This paper argues that there is an absence of halal integrity within the conventional stages of a food chain. This paper adapts the understanding of the different stages and argues the need to develop a critical consciousness for halal integrity within the food chain to address the needs of the ever-growing Muslim consumers’ market. The purpose of this paper is to propose a definition of halal integrity using farm to fork and global food supply chain models. Design/methodology/approach The study includes a review of priori literature and media reports regarding cross-contamination of food products with haram (forbidden) components. This background will be used to conceptualise halal integrity using farm to fork and global supply chain models. Findings Different interpretations of halal – what is permitted and what is prohibited – exist for the different schools of Islamic legal thought and within the customs of different countries. In order to ensure that food production is embracive of the religious needs of the global Muslim customer market, this paper utilises the farm to fork and global supply chain models to foster a critical awareness of halal needs. Halal integrity should be clearly presenting the details of the halal status of the product and assuring that the requirements for halal as stated are met. Halal integrity not only deals with permitted and prohibited foods, but that the halal status of the food products (i.e. from raw materials until it reaches the consumers) should not be breached (i.e. no cross-contamination with haram products/methods and no ill intents). A formal definition of halal integrity has been proposed. Research limitations/implications The SWOT analyses serve as a guideline as the analysis done may be outdated as the environments are constantly changing. Originality/value This research although academic is meant to have a real value in improving the integrity of the halal food supply chain, providing value to the food industry, to countries that are concerned about this supply chain and to Muslim consumers. Halal integrity is crucial to the success of the emerging halal market.

Comparison of consumers and industry managers concerning food packaging elements

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Aggeliki Konstantoglou ◽  
Dimitris Folinas ◽  
Thomas Fotiadis
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Industry ◽  
Environmental Awareness ◽  
Food Products ◽  
Point Of View ◽  
Food Supply Chain ◽  
Content Type ◽  
Multidisciplinary Nature

PurposeThe importance of packaging in the food industry lies in its multifunctional nature. Packaging elements can come from studying the contribution of different research disciplines and functional areas: marketing, logistics, food technologies and the environment. The purpose of this study aims to identify and evaluate packaging elements in the food industry from a holistic point of view.Design/methodology/approachPrimary data are collected through two research initiatives via questionnaires, which were filled by 1,219 consumers of food products and 390 managers (executives) working in the packaged food products market, which is a very important and competitive sector in Greece.FindingsIn general, the findings reveal that all the key players in the food supply chain understand and appreciate the multifunctional and multidisciplinary nature of packaging. Moreover, informational, operational, physical and visual elements are all of high importance. These findings lead to the conclusion that all executives from different operational areas of a business should be involved in packaging design, despite the fact that they may have different perspectives concerning the different elements involved in the packaging in the food supply chain.Research limitations/implicationsThe research confirms that: (1) health and nutrition are two interrelated concepts that receive constant attention from the food industry, as well as from governments and consumers and (2) the quality of a food product is inextricably linked to the quality of its packaging. Naturally, there were also significant differences between the various roles, while differences were also observed in the appreciation of the packaging elements between consumers and executives in the food industry.Practical implicationsThe study proves the need for narrowing the gap among managers' perceptions regarding packaging by adopting practices and approaches in an integrated manner.Social implicationsFrom the analysis of the relevant literature, the authors of the present study note that there is a lack of research concerning the main elements of packaging in the food industry from a holistic point of view. This view will encompass the needs of marketing and logistics managers, food technologists and executives are responsible for environmental issues, as well as the consumers of food products. By identifying the significance that all the above perceive against the various elements of the packaging of retail products, manufacturers can take into consideration the elements that are highly appreciated by both cohorts.Originality/valueAlthough the multidisciplinary nature of the package is very clear, most studies in the literature focus on either its impact on consumer behavior and its use as a communication/differentiation tool or as a tool that has significant implications for the efficiency of the logistics systems throughout the supply chain, as well as for the particular features/properties and the environmental awareness. This study sought to fill the abovementioned gap, by recognizing its importance among marketing, logistics, food technology and corporate social responsibility managers, including issues concerning environmental awareness, and how consumers perceive the data on the packaging.

scholarly journals Emerging Trends in the use of IoT in Agriculture and Food Supply Chain Management: A Theoretical Analysis

2021 ◽  
Vol 12 (3) ◽  
pp. 3293-3297
Author(s):  
Dr. Sajoy P.B
Keyword(s):  
Supply Chain ◽  
Supply Chain Management ◽  
Food Supply ◽  
Food Supply Chain ◽  
Chain Management ◽  
Emerging Trends ◽  
Wide Range ◽  
Quality Of Food ◽  
Agriculture And Food

The last decade has seen the Internet of Things (IoT) taking the world by storm. IoT has the ability to provide a wide range of services in real-time without any form of human intervention. Its most recent application is in the field of agriculture and food supply chain management. The use of IoT in agriculture and food supply chain management is expected to boost agriculture production as well as improve the quality of food products supplied to customers among other things. The use of IoT in agriculture and food supply chain management has however, raises several issues and concerns including those relating to privacy.

scholarly journals Assembling Blockchain and IoT for Smart Food-Supply Chain

2021 ◽  
pp. 49-58
Author(s):  
Utsab Mukherjee ◽  
Shawni Dutta ◽  
Samir Kumar Bandyopadhyay
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Real Life ◽  
Ambient Conditions ◽  
Food Supply Chain ◽  
Food Supply Chains ◽  
Blockchain Technology ◽  
Security Effectiveness ◽  
Packaged Food

Globalization and extreme competition in the market have made the food supply chain more complex than before.  To address the complexities in the food supply chain, blockchain has become more evident than the traditional ways. Use of blockchain technologies can ensure the efficiency, transparency and reliability of the food supply chain starting from the farms to forks. This study focuses on the applicability of blockchain systems to the agriculture field and provides comparative analysis among the existing methodologies that are dedicated to uplift the security, effectiveness and reliability of blockchain based food supply chains. This research has also proposed a novel model that couples blockchain and IoT based sensor modules, which can be applicable in real-life scenarios. The proposed method essentially follows a multi-layer architecture where each layer is presented by means of a blockchain technology. Each layer is fed by the ambient conditions which may impact better quality of crops. The IoT module will ensure better farming as well as the blockchain system will ensure the quality of the end product. If the packaged food degrades in quality, the reason behind the degradation can be located by the model presented in this paper. The presented framework may reach promising efficiency in practical life but the framework implementation cost may create a burden for the investors.

scholarly journals Traceability pada Rantai Pasok Pangan Halal: Review Literatur

2019 ◽  
Vol 2 (4) ◽  
Author(s):  
Dini Wahyuni ◽  
Nurul Arfidhila
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Packaging ◽  
Islamic Law ◽  
Raw Materials ◽  
Food Product ◽  
Food Supply Chain ◽  
Traceability System ◽  
Halal Food ◽  
Definition Of

Produk halal saat ini telah menjadi suatu trend di seluruh dunia, baik itu di negara muslim ataupun negara non-muslim. Tidak kurang dari USD650 juta transaksi produk halal terjadi di setiap tahunnya di berbagai negara diseluruh dunia. Bagi umat Muslim, mengkonsumsi produk halal baik itu dari makanan atau produk lainnya merupakan sebuah kewajiban. Untuk mempermudah konsumen mengetahui bahwa makanan yang di konsumsi tersebut halal atau tidak, baik itu makanan dalam kemasan maka dapat dilihat dari label halal yang tertera pada kemasan makanan tersebut. Pengertian Halal merupakan sesuatu yang tidak mengandung unsur ataupun bahan yang dikatakan haram atau dilarang untuk dikonsumsi oleh umat Islam, dan pengolahannya produk tersebut tidak bertentangan dengan syariat Islam. Traceability halal dapat digunakan sebagai media untuk melacak status kehalalan dari suatu produk makanan, dengan cara merekam semua informasi kegiatan dalam menghasilkan produk mulai hulu yaitu asal usul bahan baku sampai dengan hilir. Review literatur ini bertujuan untuk mengetahui sistem Traceability pada rantai pasok pangan halal. Secara khusus pembahasan meliputi definisi secara umum berkaitan dengan pangan halal, rantai pasok pangan halal dan Traceability pangan halal.   Halal products are now becoming a trend of consumption throughout the world, both in Muslim and non-Muslim countries. No less than USD650 million of halal product transactions occur every year. For Muslims consuming halal products is an obligation. To make it easier to find out which foods are consumed halal especially in packaged foods, it can be seen from the halal label listed on the food packaging. The definition of Halal is that it does not contain illicit ingredients or ingredients or is prohibited for consumption by Muslims, and its processing does not conflict with Islamic law. Halal halability can be used as a medium to track the halal status of a food product, by recording all information on activities in producing products from upstream, namely the origin of raw materials to downstream. This literature review aims to determine the Traceability system in the halal food supply chain. Specifically the discussion includes general definitions relating to halal food, halal food supply chain and halal food traceability. 

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