scholarly journals The Impact of Blockchain Technology on Food Waste Management in the Hospitality Industry

2021 ◽  
Vol 7 (1) ◽  
pp. 428-437
Author(s):  
Evangelia Kopanaki ◽  
Asterios Stroumpoulis ◽  
Maria Oikonomou
Keyword(s):  
Supply Chain ◽  
Waste Management ◽  
Supply Chains ◽  
Food Waste ◽  
Food Supply ◽  
Hospitality Industry ◽  
Food Supply Chain ◽  
Food Supply Chains ◽  
Blockchain Technology ◽  
The Impact

This paper examines blockchain technology and food waste management in the hospitality industry. Food waste prevention is an important issue for hotels, as food consumption is difficult to estimate, often leading to huge amounts of waste. Food waste occurs at each stage of the food supply chain and represents a big percentage of hospitality waste. Although many studies examine the difficulties of food waste management, only a limited number of studies examine the stages of food waste inside food supply chains. The coordination of food supply chains can be supported by blockchain technology, which can break the supply chain into smaller parts and help managers to better mitigate food control. To address these issues, this paper conducts an extensive literature review, firstly to clarify the concept of food waste management in the hospitality industry and secondly to examine the benefits of the use of blockchain technology in food supply chains. Combining the obtained knowledge, this study aims to analyze the relationship between blockchain and food waste management practices. It also aims to examine how this combination boosts hotels to increase their performance and gain customers’ loyalty. Therefore, this paper analyses food waste management in the hospitality industry makes propositions on how blockchain technology could support food waste management in the food supply chain and forms the base for future research. This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

scholarly journals Social supermarkets as a solution to food waste and issues of poverty

2021 ◽  
pp. 227-235
Author(s):  
Blaženka Knežević
Keyword(s):  
Supply Chain ◽  
Supply Chains ◽  
Food Waste ◽  
Food Supply ◽  
The Other ◽  
Traditional Food ◽  
Food Supply Chain ◽  
Food Supply Chains ◽  
The One

The main objective of this chapter is to present and discuss a possible solution to food waste as a problem occurring in traditional food supply chains, on the one hand, due to food overproduction, and on the other, poverty as a result of economic and pandemic crisis in Europe. The structure of the chapter covers two areas: 1. Food waste as a problem in food supply chains. 2. Reduction of poverty by implementing social supermarkets as new players in the food supply chain.

Alternative (Shorter) Food Supply Chains and Specialist Livestock Products in the Scottish–English Borders

10.1068/a3717 ◽  
2005 ◽  
Vol 37 (5) ◽  
pp. 823-844 ◽  
Author(s):  
Brian Ilbery ◽  
Damian Maye
Keyword(s):  
Supply Chain ◽  
Supply Chains ◽  
Food Supply ◽  
Food Chains ◽  
Food Supply Chain ◽  
Food Supply Chains ◽  
Starting Point ◽  
Hybrid Spaces ◽  
Conceptual Distinction ◽  
Livestock Products

In this paper findings are presented from survey work conducted with producers of specialist livestock products in the Scottish–English borders. Using supply-chain diagrams, the paper highlights how specialist livestock businesses operate individual or customised supply chains. The heterogeneity of surveyed producer initiatives throws into question both the simple conceptual distinction drawn between the labels ‘conventional’ and ‘alternative’ and also what is meant by a ‘short’ food supply chain. The starting point of the specialist food chain is clearly not the point of production but rather a series of upstream supply links—as is found in conventional food chains. Likewise, ‘alternative’ producers are regularly obliged, or choose, to ‘dip in and out’ of different conventional nodes downstream of the business, such as abattoirs, processors, and wholesalers. In practice, delimitations between ‘alternative’ and ‘conventional’ food supply chains are often blurred and are better characterised as ‘hybrid spaces’.

Blockchain-Based Food Supply Chain Management

2021 ◽  
pp. 134-171
Author(s):  
Dhana Srinithi Srinivasan ◽  
Karpagam Manavalan ◽  
Soundarya R. ◽  
Thamizhi S. I.
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Third Party ◽  
Food Supply Chain ◽  
Food Supply Chains ◽  
Agriculture Sector ◽  
Blockchain Technology ◽  
Efficient Management ◽  
Potential Applications ◽  
Payment Mechanisms

Blockchain is an emerging technology that is based on the concept of distributed ledgers. It allows for pervasive transactions among different parties and eliminates the need for third-party intermediaries. Several of blockchain's characteristics make it suitable for use in the agriculture sector. Some of the potential applications of blockchain include efficient management of the food supply chain and value-based payment mechanisms. The products of agriculture are usually the inputs for a multi-actor distributed supply chain, in which case the consumer is usually the final client. The food chain involves several actors including farmers, shipping companies, distributors, and groceries. This makes the entire system to be distributed with multiple actors playing different roles throughout the chain. This currently used system is inefficient and unreliable in various aspects. This project aims to leverage blockchain technology to solve and address discrepancies involved in food supply chains.

The use of Internet of Things (IoT) to improve transparency in agri-food supply chains

2021 ◽  
pp. 369-406
Author(s):  
Rounaq Nayak ◽  
Keyword(s):  
Internet Of Things ◽  
Supply Chains ◽  
Food Supply ◽  
Food System ◽  
Agricultural Practices ◽  
Food Supply Chains ◽  
Blockchain Technology ◽  
Increasing Demand ◽  
Use Of Internet ◽  
The Impact

Global food production needs to increase by approximately 70% by 2050 to ensure food security and feed the global population which is expected to reach 9.6 billion by 2050. To achieve these objectives in a sustainable manner, there is a need for modernisation and intensification of agricultural practices. There is also an increasing demand for proving sustainability within supply chains with research showing a direct correlation between transparency and consumer trust in agri-food products. This chapter starts out by detailing the impact and need for a globalised food system. It then progresses to discuss existing applications of Internet of Things (IoT) systems and the potential of future IoT systems in helping achieve these targets. The chapter also briefly touches upon the potential for combining Blockchain Technology and IoT systems in helping improve transparency and accountability within agri-food supply chains.

scholarly journals COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA

2021 ◽  
Vol 13 (16) ◽  
pp. 9234
Author(s):  
Omar Alsetoohy ◽  
Baker Ayoun ◽  
Mahmoud Abou-Kamar
Keyword(s):  
Supply Chain ◽  
Supply Chains ◽  
Food Supply ◽  
Local Food ◽  
Partial Least Square ◽  
Food Supply Chain ◽  
Destination Branding ◽  
Food Supply Chains ◽  
The Usa ◽  
Sustainability Practices

The COVID-19 outbreak has forced customers to shift their food habits to more locally grown products. Therefore, restaurants have begun to provide local food, which is reflected in “farm to fork” or “locally-sourced” or “farm to table” restaurants. Thus, purchasing sustainable food, specifically local food products, has become one of the most salient sustainability practices in restaurants. Therefore, this study seeks to further explore the influences of the Sustainable Local Food Supply Chain (SLFSC) of green fine-dining restaurants on tourist food experiences and destination branding in the USA. Data were analyzed using the partial least square (PLS) technique of a sample of 232 respondents. The findings of this study showed positive impacts of all sustainability dimensions on most consumption values of tourists (i.e., emotional, epistemic, health, taste/quality, etc.). The findings indicated that each sustainability dimension and overall sustainability of the local food supply chain had strong positive effects on destination branding. Finally, tourist food experiences in totality mediated the relationship between the overall Sustainable Local Food Supply Chain and destination branding. This study contributes to the existing literature by developing and validating a scale to measure the sustainability practices of local food supply chains in restaurants to fill this gap in the literature. Additionally, the findings have intimate important theoretical and practical implications.

scholarly journals FOOD WASTE MANAGEMENT STRATEGIES IN FOOD SUPPLY CHAIN

2021 ◽  
Vol 11 (4) ◽  
pp. 759-766
Author(s):  
Aijaz Hussain Soomro ◽  
◽  
Nida Shaikh ◽  
Tahseen Fatima Miano ◽  
Asadullah Marri ◽  
...  
Keyword(s):  
Supply Chain ◽  
Waste Management ◽  
Food Waste ◽  
Food Supply ◽  
Management Strategies ◽  
Food Supply Chain

scholarly journals The investigation of key factors for successful implementation of sustainable halal food supply chain management

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 221-228
Author(s):  
A. Azhar ◽  
Y.T. Tu
Keyword(s):  
Supply Chain ◽  
Supply Chains ◽  
Food Chain ◽  
Food Supply ◽  
Best Practice ◽  
Successful Implementation ◽  
Food Supply Chain ◽  
Chain Management ◽  
Food Supply Chains ◽  
Halal Food

Halal food plays an important role in the economic development in various countries. However, halal food supply chains could threaten the environment in several ways. This study was aimed to analyse the best practice of the implementation of a sustainable halal food supply chain from many data sources. The data then transform into managerial knowledge for the halal food industry. The data was collected using SAS Text Miner and analyzed using the decision tree. The analysis shows four key features of sustainable halal food supply chains: pre-slaughtering, warehousing, halal integrity, and packaging. From these features, the two most important factors of successful sustainability implementation in the halal food supply chain are found to be warehousing and packaging. The present study applies a relational view theory and an analysis theory of natural resource-based view, creating and extending new sustainable strategies of halal food chain management to sustainable halal food chain management.

scholarly journals Improving the sustainability of food supply chains through circular economy practices – a qualitative mapping approach

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Luciano Batista ◽  
Manoj Dora ◽  
Jose Arturo Garza-Reyes ◽  
Vikas Kumar
Keyword(s):  
Supply Chain ◽  
Supply Chains ◽  
Food Waste ◽  
Circular Economy ◽  
Food Supply ◽  
Industrial Ecology ◽  
Qualitative Approach ◽  
Future Scenarios ◽  
Content Type ◽  
Food Supply Chains

PurposeThe purpose of this paper is to present a methodological approach to support qualitative analysis of waste flows in food supply chains. The methodological framework introduced allows the identification of circular food waste flows that can maximise the sustainability of food supply chains.Design/methodology/approachFollowing a qualitative approach, circular economy perspectives are combined with core industrial ecology concepts in the specification of a standardised analytical method to map food waste flows and industrial synergies across a supply chain.FindingsThe mapped waste flows and industrial linkages depict two time-related scenarios: (1) current scenarios showing the status quo of existing food waste flows, and (2) future scenarios pointing out circular flows along the supply chain. The future scenarios inform potential alternatives to take waste flows up the food waste hierarchy.Research limitations/implicationsThe qualitative approach does not allow generalisations of findings out of the scope of the study. The framework is intended for providing focussed analysis, case by case. Future research involving mixed methods where quantitative approaches complement the qualitative perspectives of the framework would expand the analytical perspective.Originality/valueThe framework provides a relatively low-cost and pragmatic method to identify alternatives to minimise landfill disposals and improve the sustainability of food supply chains. Its phased methodology and standardised outcomes serve as a referential basis to inform not only comparative analysis, but also policymaking and strategic decisions aimed at transforming linear food supply chains into circular economy ecosystems.

scholarly journals Roles of Technology in Improving Perishable Food Supply Chains

Logistics ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 33
Author(s):  
Mona Haji ◽  
Laoucine Kerbache ◽  
Mahaboob Muhammad ◽  
Tareq Al-Ansari
Keyword(s):  
Supply Chain ◽  
Supply Chains ◽  
Radio Frequency Identification ◽  
Food Supply ◽  
Autonomous Vehicles ◽  
Three Dimensional ◽  
Food Supply Chain ◽  
Food Supply Chains ◽  
Frequency Identification ◽  
Different Characteristics

Food supply chains are considered to be more complex systems than other types of supply chains. This complexity is due to the continuous changes taking place, particularly in ensuring the quality of food products throughout the entire supply chain, from growing, procurement of resources, production, and management of stock, to distribution to the final consumers. For that, food supply chain markets have become more highly developed in the use of modern technologies, and have begun to implement them in their logistical systems to satisfy their customers’ needs. The main objectives of this review are to identify the different technological implementations in different phases of the food supply chain processes and point out the key factors for using technologies to improve the characteristics of the perishable food supply chain. A total number of 137 articles were analyzed in this research to achieve these review objectives. Some of the various technologies found in different phases of the food supply chain were radio frequency identification (RFID), the Internet of Things (IoT), blockchain, three-dimensional printing (3DP), autonomous vehicles, and unmanned aerial vehicles (UAVs). These technologies were found in different phases of the food supply chain and improved the efficiency of supplying perishable foods. The review identified different characteristics of the perishable food supply chain. The main finding indicated that technological implementation enhances the efficiency and sustainability of the food supply chains and helps to retain perishable food characteristics.

Towards a grounded view of collaboration in Indian agri-food supply chains: a qualitative investigation

2016 ◽  
Vol 118 (5) ◽  
Author(s):  
Shikha Aggarwal ◽  
Manoj Kumar Srivastava
Keyword(s):  
Supply Chain ◽  
Supply Chains ◽  
Food Supply ◽  
Design Methodology ◽  
Generic Model ◽  
Supply Chain Collaboration ◽  
Food Supply Chain ◽  
Case Study Methodology ◽  
Food Supply Chains ◽  
Agriculture Industry

Purpose The purpose of this paper is to understand the process and role of supply chain collaboration in Indian agri-food industry and highlight the perceptions of buyers and suppliers towards each other. The paper seeks to find out how can collaboration in agri-food supply chain lead to low wastage and better efficiency. Also, the paper attempts to capture the nuances of collaborative practices and perceptions of buyers and suppliers towards collaboration. Design/methodology/approach Case study methodology in a top Indian food-processing firm was conducted to explore the application and benefits of collaboration in supply chains. In-depth interviews with upstream supply chain members were conducted to understand the process of supply chain collaboration. Grounded Theory Methodology was used to analyze the transcripts. Findings Firstly, through content analysis of interview transcripts a comprehensive framework and a generic model was derived to understand the process of supply chain collaboration. Supplier selection, Joint Planning and Information sharing were found to be main antecedents while profits; waste reduction and supply chain efficiency were major outcomes of collaboration. Secondly, it was found that the suppliers are usually more skeptical of the buyers and don’t trust them easily. While, for buyers, it is very important to have good relations with suppliers and should make provide incentives to suppliers for collaboration. Originality/value To the best of our knowledge, this is the first study to elaborate the process and outcomes of collaborative activities along an Indian agri-food supply chain through in-depth qualitative study. In developing countries, agriculture industry is the backbone of economy. Therefore, the insights developed in this study may be useful for managers in agribusiness to dwell into such supply chain practices that would increase profit and efficiency, and decrease wastage.

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