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Este artículo tiene por objetivo identificar los criterios de selección de proveedores de servicios logísticos, sus respectivos indicadores de desempeño y su alineación en los procesos de selección y evaluación de proveedores en el sector de comercio minorista. Se realizó un estudio de múltiples casos en un operador logístico y en cuatro consignatarios, por medio de entrevistas, informes de indicadores de desempeño y observaciones directas. Los resultados muestran que son pocos los criterios comunes; el “costo de flete” es usado por todas las empresas, y los criterios relacionados a la calidad de los servicios prestados no son muy gestionados. Además, existe poca alineación entre criterios e indicadores, lo que apunta a que las empresas no adoptan mecanismos de evaluación de los proveedores de servicios logísticos.

Food waste is a serious problem, which undermines the achievement of many sustainable development goals (SDGs), despite their consideration in the agendas of many countries and companies. Notoriously, food waste (FW) causes different kinds of pollution that affect public health and social justice, while contributing to economic losses. This waste phenomenon has causes, drivers, and impacts that require rigorous assessments and effective approaches to mitigate its noxious effects, which are a serious concern for universities. Within these institutions, reducing food waste becomes a circular economy strategy, which is being utilized to assist in promoting sustainable development. However, there is a need for urgent attention to the specific causes of food waste and for consistent actions to reduce it, while boosting awareness in the campus community and triggering a change in students’ eating habits. The purpose of this study is to analyze what can be done to reduce the levels of food waste at universities. To achieve this, a review of the theme’s state of the art, which is inclusive of an overview of food waste production at universities around the world, is presented. The study employed a qualitative methodology where a comprehensive review of the literature and case studies analyses from selected world regions were considered. The data indicate that a broad variance exists in producing food waste among universities, from 0.12 to 50 kg/capita/day. More factors influence the problem (e.g., gender, age, season, consumer behavior), as well as strategies to solve and prevent it (e.g., composting, recycling, new designs of packages, trayless meals, education), and benefits leading toward food waste reductions from 13 to 50%. Also, four priority actions were identified to reduce food waste at universities, and these consist of planning and awareness, food preparation and storage, services, and direct waste reuse. With appropriate adaptations, these recommended actions should be deployed as means for reducing food waste at universities around the world, while expanding learning and education in sustainability.

O presente artigo tem como objetivo apresentar o uso de um Sistema de Gerenciamento de Armazéns (Warehouse Management System - WMS) em operações logísticas, especificamente, armazenagem. O campo de estudo é a administração da Tecnologia da Informação, com ênfase no uso estratégico da referida tecnologia. O método é de natureza qualitativa, consistindo em uma revisão bibliográfica sobre o assunto e uma pesquisa de campo realizada através de dois estudos de caso. Pôde-se observar que o WMS permite agilizar as operações e controlar com mais acurácia a entrada e a expedição das mercadorias. Diante disso, conclui-se que, apesar de um investimento inicial considerado alto para pequenas empresas, ele é amortizado devido aos benefícios obtidos, tais como a redução de custo e de desperdícios.