scholarly journals Supply chain diversity buffers cities against food shocks

2020 ◽  
Author(s):  
Alfonso Mejia ◽  
Michael Gomez ◽  
Ben Ruddell ◽  
Richard Rushforth
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Metropolitan Areas ◽  
The United States ◽  
Food Supply Chain ◽  
Frequency Model ◽  
Moderate Severity ◽  
Supply Chain Resilience ◽  
Supply Shocks ◽  
Intensity Duration Frequency

Abstract Food supply shocks are increasing worldwide, urging discovery of methods to manage the risk of food shock and boost food supply chain resilience. Ecological theory suggests that network structure is crucial for the resilience of the food supply chain. Here we show that boosting a city’s food supply chain diversity increases the resistance of a city to food shocks of mild to moderate severity up to 15%. We develop an intensity-duration-frequency model linking food shock risk to supply chain diversity. The empirical-statistical model is based on annual food inflow observations from all metropolitan areas in the United States during the years 2012-2015, years when most of the country experienced moderate to severe droughts. This model is simple, operationally useful, and hazard-agnostic. Using this method cities can improve their resistance to food supply shocks with policies that increase the food supply chain’s diversity.

scholarly journals Qualitative Research on Solving Difficulties in Maintaining Continuity of Food Supply Chain on the Meat Market during the COVID-19 Pandemic

Energies ◽  
2021 ◽  
Vol 14 (18) ◽  
pp. 5634
Author(s):  
Anna Zielińska-Chmielewska ◽  
Dobrosława Mruk-Tomczak ◽  
Anna Wielicka-Regulska
Keyword(s):  
United States ◽  
Qualitative Research ◽  
Supply Chain ◽  
United States Of America ◽  
Food Supply ◽  
The United States ◽  
Food Supply Chain ◽  
Republic Of China ◽  
Poultry Farmers ◽  
Meat Market

Although the pandemic phenomenon is not the first of its kind in human history, the common feature of COVID-19 is its rapid impact on the global economy. The challenge for the national economy on the world stage is to maintain a continuous food supply. The scientific purpose of the study is to report, analyze and evaluate backgrounds, causes of instabilities and their effects of the COVID-19 pandemic on supply and demand side of the meat market in the United States of America, China and Russia. The practical purpose of the study is to present implemented measures and recommendations on how to return to meat market equilibrium. In the theoretical part of the study, the revised public source of information coming from well-known organizations such as: EC, FAO, OECD, and WB, are used. In the practical part of the manuscript, qualitative research on the People’s Republic of China, Russian Federation, and the United States of America, along with semi-structured in-depth interviews with experts and Ishikawa diagram are presented. The primary data come from authors’ own research and collection of multiple sources. The article indicates the use of qualitative systematic review, supported by a creation of a prototype of the issues of maintaining continuity of the food supply chain during the COVID-19 pandemic in the secondary sources, intensified by a keyword search. The results of the research are diverse and oriented toward the needs of the analyzed meat markets. In the case of the People’s Republic of China, the solution is to develop a system of subsidies and preferential rates for the use of rail transport in exports. In the case of Russia, the solution is to provide support to the meat and poultry farmers for cold storage of slaughtered animals. In the case of the USA, the solution is to develop technical and technological facilities in order to speed up the supply chain between local livestock with meat and poultry farmers. Moreover, the outcomes indicate that sustainability of the food supply chain needs well-thought-out support on agri-food supply production.

scholarly journals The costs of increased localization for a multiple-product food supply chain: Dairy in the United States

Food Policy ◽  
2011 ◽  
Vol 36 (2) ◽  
pp. 300-310 ◽  
Author(s):  
Charles F. Nicholson ◽  
Miguel I. Gómez ◽  
Oliver H. Gao
Keyword(s):  
United States ◽  
Supply Chain ◽  
Food Supply ◽  
The United States ◽  
Food Supply Chain ◽  
Multiple Product

An End User Perspective: The Impact of FSMA on Restaurants

2017 ◽  
Vol 59 (1) ◽  
pp. 85-92
Author(s):  
Mark Johnson
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Food Supply ◽  
The United States ◽  
End Users ◽  
Food Supply Chain ◽  
President Obama ◽  
Record Keeping ◽  
Administrative Costs ◽  
The Impact

On January 4, 2011, President Obama signed into law the Food Safety Modernization Act (FSMA or P.L. 111-353). This act may be the most far-reaching food safety legislation since the Food, Drug and Cosmetics Act (FDCA) of 1938. FSMA aims to ensure that the U.S. food supply is safe by shifting the focus of regulation from contamination response to prevention. This legislation imposes administrative costs on the food supply chain in the United States by requiring additional record keeping and safety procedures. Previous research has shown that the value of food processing, wholesale and grocery firms was reduced by the passage of this legislation. We hypothesize that the negative value effects caused by the legislation may be partially passed on to end users of food products, specifically, restaurants. Consistent with this hypothesis, we find that passage of FSMA reduced the market value of publicly traded restaurants by approximately 5%. This result is roughly one half of the impact borne by other firms in the food supply chain. That is, we find evidence that a portion of the supply chain costs of FSMA are passed on to restaurant firms and possibly other end users such as consumers. We conclude that federal legislation that is not specifically directed at the hospitality industry may still have significant effects for hospitality firms.

scholarly journals A conceptual understanding of criminality and integrity challenges in food supply chains

2017 ◽  
Vol 119 (1) ◽  
pp. 67-83 ◽  
Author(s):  
Liam Fassam ◽  
Samir Dani
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Supply Chain ◽  
Food Fraud ◽  
Science Field ◽  
Content Type ◽  
Supply Chain Resilience ◽  
Government Report ◽  
Uk Government ◽  
The Uk

Purpose Business, consumers and governmental organisations are harbouring a growing need to gain an appreciation of behaviours connected to food criminality. In order to acquire a cross-functional understanding of these thematic areas (crime and fraud) the mapping of existing research is needed. The paper aims to discuss these issues. Design/methodology/approach This paper contributes to the process of knowledge understanding, by systematically reviewing literature to provide an analysis of the current body of business knowledge against the thematic criterion of “supply chain food crime” and “supply chain food fraud”. The analysis derives themes from the literature and maps this across the eight pillars underpinning the UK Government paper on food supply chain resilience. Findings A distinct gap lies with the eight pillars of food supply chain resilience, business interest into supply chain criminality and academic research into the field. There are noteworthy gaps when the literature is analysed to that of the UK Government report. Research limitations/implications The limitation of the study was its focus on business-only journals; a plethora of literature resides in the science field (e.g. testing) that has not made its way to business text. Practical implications Drawing inference between business research and the government report, clear identification and tangible research areas can be immediately exploited to align cross-functional thinking. Social implications The gap of consumer is not as yet addressed in this field, this research contributes originally to this gap and the need to address the same for societal benefit. Originality/value The paper concentrates on the metrics know to contribute to “food crime” and “food fraud” and deviating views of academic vs non-academic literature. In conclusion the paper identifies thematic areas for further research and presents a conceptual framework of food supply chain resilience.

scholarly journals Estimated energy and nutrient composition of different sources of food waste and their potential for use in sustainable swine feeding programs

2018 ◽  
Vol 3 (1) ◽  
pp. 359-368 ◽  
Author(s):  
Leonard Fung ◽  
Pedro E Urriola ◽  
Lawrence Baker ◽  
Gerald C Shurson
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Soybean Meal ◽  
Food Supply ◽  
The United States ◽  
Nutrient Digestibility ◽  
Municipal Waste ◽  
Food Supply Chain ◽  
Waste Transfer ◽  
Swine Diets

Abstract About 40% of the total food produced in the United States is wasted throughout the supply chain. The objective of this study was to determine the energy and nutrient content and variability of food waste sources generated at different stages within the food supply chain in the Minneapolis–St. Paul, MN, metropolitan area, and their potential for use in swine diets. A total of four waste sources were selected: supermarket (SM; retail to consumer), university residential dining hall (RH; consumer to postconsumer), a city waste transfer station (TS; postconsumer to municipal waste disposal), and household source-separated organic recycling program (SSO; postconsumer to municipal waste). Samples were collected (SM: n = 22; RH: n = 60; TS: n = 27; SSO: n =12) and analyzed for GE, proximate analyses, minerals, amino acids, and fatty acid concentrations along with lipid peroxidation indicators including peroxide value (PV) and thiobarbituric reactive substances (TBARS). Data were analyzed using a general linear model that included food waste source as the main factor, and least squared means with adjustment were used for multiple comparisons. Samples of SM food waste contained the greatest (P < 0.05) concentration of GE (5,909 kcal/kg) compared with RH, TS, and SSO sources. Calculated NE of SM (3,740 kcal/kg) was also the greatest compared with the three other food waste sources. Food waste from SM, RH, and SSO, but not TS, had greater (P < 0.05) calculated NE than published values for corn and soybean meal. Concentrations of Lys (1.82%), Met (0.53%), Thr (1.07%), and Trp (0.27) content were greater in SM than in RH, TS, and SSO, but these concentrations were less than published values for soybean meal. There were no differences (P > 0.05) in the phosphorus content of samples among food waste sources (0.30% to 0.64%). PV and TBARS were greatest (P < 0.05) in the SSO samples (PV = 82.4 meq/kg oil; TBARS = 2.44 mg malondialdehyde (MDA) eq/g oil) compared with the other three food waste sources. Although the concentrations of nutrients and calculated energy values of the food waste sources were moderately high compared with corn and soybean meal, their composition was more variable (i.e., greater SD of means). Food waste generated upstream (SM) in the food supply chain appears to have greater nutritional value than postconsumer food waste (RH, TS, and SSO), but all sources appear suitable for use in commercial swine diets provided that ME, NE, and nutrient digestibility values are well characterized.

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