Food Supply Chain Management and Logistics

Understanding the Challenges of Production, Operation and Sustainability in the Food Industry
2. Auflage 2021
ISBN: 978-1-3986-0014-0
Verlag: Kogan Page

Buch, Englisch, 344 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 928 g

First edition WINNER: ACA-Bruel 2015 - Prix des AssociationsFood supply chains are integral in ensuring that food makes it from the farm to the table. Understanding how these operate has never been more important. The new edition of Food Supply Chain Management and Logistics is the guide to all aspects of food supply chains. This book examines food production, operational challenges and the future challenges of the industry and sustainability. The emergence of new technologies, which are key in increasing the efficiency of processes, such as food apps, big data and blockchain, are discussed. As are wider trends including veganism and local sourcing. Food Supply Chain Management and Logistics embeds learning using case studies from leading companies such as Cargill, Nestlé and Starbucks. In addition, case studies from sustainable businesses such as Omnom Chocolate and ReFood also feature. The book is structured to provide readers with an understanding of the basics of food supply chain management and logistics before expanding the scope to cover more of a range of topics. Online resources include PowerPoint lecture slides.

Autoren/Hrsg.

Dani, Samir

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Einkauf, Logistik, Supply-Chain-Management

Inhaltsverzeichnis

• • Chapter - 01: Introduction to food supply chains;
• Section - ONE: Food production;
• • Chapter - 02: Food production;
  • Chapter - 03: Food manufacturing;
• Section - TWO: Operational challenges;
• • Chapter - 04: Food retailing;
  • Chapter - 05: Food logistics;
  • Chapter - 06: Challenges in international food supply chains;
  • Chapter - 07: Collaboration and relationships;
  • Chapter - 08: Food sourcing and procurement;
  • Chapter - 09: Risk management;
  • Chapter - 10: Technology trends in food supply chains;
• Section - THREE: Sustainability and future challenges;
• • Chapter - 11: Food regulation, safety and quality;
  • Chapter - 12: Food innovation;
  • Chapter - 13: Sustainability challenges in food supply chains;
  • Chapter - 14: Food sector and economic regeneration;
  • Chapter - 15: Food security and future challenges

Über Autor(innen)

Dani, Samir
Samir Dani is Professor of Operations Management and Deputy Director of Keele Business School at Keele University, UK. He engages widely with industry and has research interests in supply chain risks, sustainability in supply chains, and the use of technology and business models. He works with the food sector on projects related to food supply risks, food sustainability, and food ecosystems. He has published widely and has presented his research
to both academic and practitioner audiences.

Samir Dani is Professor of Operations Management and Deputy Director of Keele Business School at Keele University, UK. He engages widely with industry and has research interests in supply chain risks, sustainability in supply chains, and the use of technology and business models. He works with the food sector on projects related to food supply risks, food sustainability, and food ecosystems. He has published widely and has presented his research to both academic and practitioner audiences.