Sustainable Agrifood Supply Chain Management

Iakovou, Eleftherios; Bochtis, Dionysis; Vlachos, Dimitrios; Aidonis, Dimitrios

doi:10.1002/9781118937495.ch1

Cited by 14 publications

(8 citation statements)

References 162 publications

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“…On the other hand, the results of our research show that life-cycle assessment (LCA) and value stream mapping (VSM) are two interesting tools for meeting the expectations of both lean and green management (see Table II). LCA is used in 12 papers (10 percent of the total sample): Kainuma and Tawara (2006), Higgins et al (2008), Notarnicola, Hayashi, Curran and Huisingh (2012), Notarnicola, Tassielli and Renzulli (2012), Arzoumanidis et al (2013), Boye and Arcand (2013), Cerutti et al (2013), Iakovou et al (2015), Khoshnevisan et al (2015), Sala et al (2017), Tasca et al (2017) and Arzoumanidis et al (2017). Of these papers, only Kainuma and Tawara (2006) used this tool in addressing the LG topic; the other 11 times it was used in the GA topic.…”

Section: Discussionmentioning

confidence: 99%

Trends and gaps for integrating lean and green management in the agri-food sector

Muñoz-Villamizar

Santos²,

Grau

et al. 2019

BFJ

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Purpose The purpose of this paper is to analyze gaps and trends, as well suggest approaches and methodologies that should be addressed by future studies for implementing the lean and green management in the agri-food sector. Design/methodology/approach Based on a sample with 117 papers, this paper presents a systematic review on the integration of lean and green in the agri-food sector. Findings Key findings indicate that research on lean and green topics has increased in recent years, an important gap in the integration of lean and green in the agri-food sector has been identified. Two paths that remain open for further research are detected: the lack of theoretical, prescriptive and quantitative research and the possibility of integrating the two most used tools of lean (i.e. value stream mapping) and green (i.e. life-cycle assessment). Practical implications This study does not only advance the theoretical knowledge of the lean and green field, but it is also beneficial for agri-food companies who aim to effectively deploy lean and green in their processes in order to improve both operational and environmental performances. Social implications No other industry matches in such a complete way the agri-food industry’s challenge of sustainability that is due to the amount of resources it consumes and its interrelatedness with the well-being of humanity. Originality/value There are separate streams of established research on lean and green management in the agri-food sector, yet very few authors have addressed the intersection of these strategic initiatives.

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Section: Discussionmentioning

confidence: 99%

Trends and gaps for integrating lean and green management in the agri-food sector

Muñoz-Villamizar

Santos²,

Grau

et al. 2019

BFJ

View full text Add to dashboard Cite

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“…As such consumers, policy-makers and organisations are pressuring markets in particular for better management of environmental resources across all stages of the FSC (Iakovou et al, 2015). In addition, consumers have started demanding information about quality, safety, sustainability, the origin of the products, resources consumed and shelf life of the product, which have a direct impact on FSC decisions (Beske et al, 2014).…”

Section: Sustainable Food Supply Chainmentioning

confidence: 99%

Redesigning a food supply chain for environmental sustainability – An analysis of resource use and recovery

Krishnan

Agarwal

Bajada

et al. 2020

Journal of Cleaner Production

180

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“…Some further studies beyond the literature on sustainable hotels also offer frameworks and indicators relevant for food management, such as general frameworks for analysing the sustainability of food supply chains (Allaoui et al. , 2018; Ioakuvu, 2015), or sustainable purchasing (Morales-Contreras et al. , 2019).…”

Section: Introductionmentioning

confidence: 99%

Addressing sustainable food management in hotels: proposing a framework and examining hotel groups

Molina

Belda‐Miquel

Hytti

et al. 2021

BFJ

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Purpose Sustainable food practices have been recognised as a key issue in efforts to improve and report sustainable tourism practices, given the importance of the social, environmental and economic impacts of the food industry throughout its entire chain of production – from farm to fork. From this standpoint, the aim of the present paper is to propose a comprehensive framework for reporting or making decisions concerning sustainable food management in hotels, taking into account the various facets of the food supply chain.Design/methodology/approach Several dimensions are proposed for dealing with sustainable food management, involving all aspects of food supply chains that may be relevant for hotel decision-making. Furthermore, some key criteria for creating and using indicators of different types (qualitative and quantitative) to address these various dimensions of sustainable food management are suggested. Subsequently, the proposed framework is validated with the sustainability criteria and indicators provided by the top eight hotel groups, according to the 2019 SAM Annual Corporate Sustainability Assessment.Findings Hotels neglect a number of aspects of sustainable food management identified in the framework. The quality and the quantity of the information provided by hotels are limited.Practical implications There is a need to improve sustainability in food management in the hotels under analysis in several areas. A comprehensive framework such as that proposed in this paper may be of great value in seeking to remedy this situation. It may also assist users of hotel services and communities in making more informed decisions.Originality/value The proposed framework may be beneficial in advancing academic debate towards a more embracing and relevant understanding of sustainable food management in hotels and on the indicators required in this regard.

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Sustainable Agrifood Supply Chain Management

Cited by 14 publications

References 162 publications

Trends and gaps for integrating lean and green management in the agri-food sector

Trends and gaps for integrating lean and green management in the agri-food sector

Redesigning a food supply chain for environmental sustainability – An analysis of resource use and recovery

Addressing sustainable food management in hotels: proposing a framework and examining hotel groups

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