Impact of information technology and knowledge sharing on circular food supply chains for green business growth

Abstract

Rapid and dynamic changes in environment, technologies, consumer behavior, policy making, and climate are putting extra pressure to food supply chain, especially in terms of efficiently manage food security, food surplus, food loss, and waste. These changes directly affect food supply chain negatively. Thus, transition into more circular approach for green business growth in food supply chains is a necessity. One way to reduce this negativity is to ensure the share of information along the chain. With this context, sharing information and knowledge among the food supply chain can facilitate practices from a circularity and green perspectives. Hence, this research focuses on understanding and revealing knowledge‐sharing networks challenges, barriers, and benefits across every food supply chain layer, presenting tangible contributions to improve traceability in circularity perspectives with refuse, rethink, reduce, reuse, repair, refurbish, remanufacture, repurpose, recycle, and recover challenges. Therefore, and to provide a green business growth, this study examines the practice of knowledge sharing among real‐life industry food stakeholders in the meat sector regarding their dimensions, what type of knowledge is shared and whether there are differences among specific groups of food stakeholders for the knowledge sharing. The aim of this research is to generate a validated conceptual framework to reveal how information technologies contributes to a more efficient knowledge sharing practices, hence, to impact the enhancement of efficient circular food supply chains for green business growth.

A systematic and major review of proactive environmental strategies in hospitality and tourism: Looking back for moving forward

“…Furthermore, investigating the motivations of service enterprises, such as restaurants, especially small ones, to adopt PESs, is a promising area for future analysis (Alonso‐Almeida et al, 2018). The current review suggests that future scholars analyze development phases in food waste reduction and shift towards more sustainable solutions through longitudinal research (Ersoy et al, 2022; Riesenegger & Hübner, 2022).…”

Assessment and scenario hypothesis of food waste in China based on material flow analysis

“…(3) A system of green supply standards for food products should be developed. A green food supply chain refers to the implementation of green concepts throughout the life cycle of foods from production, processing, storage, and packaging to transportation, consumption, and even recycling, taking into account economic, environmental, and social development 38,39 . The current green food supply chain emphasizes the safety and hygiene of food, but does not focus enough on improving the utilization of food resources, promoting green food consumption and reducing the environmental impact caused by food waste.…”

Understanding knowledge transfer and knowledge management through social learning

“…In summary, understanding how to improve knowledge sharing and use is crucial. To effectively implement knowledge transfer and management, decision-makers must streamline proven knowledge to ensure that the target group has the information it needs to improve its economy and welfare (Ersoy et al , 2022). Although the knowledge in developing and emerging economies is relatively lower than in developed countries, undeniably successful endeavours that have been built on workable and effective knowledge have also taken place.…”