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Delivering performance in food supply chains
Edited by C Mena, Cranfield University and G Stevens, GCS Consulting, UK
Woodhead Food Series No. 185
The most valuable and comprehensive resource I've been exposed to for defining and managing food supply chains and taking them to a whole new level
Luis Cuellar, Supply Chain Director, Unilever North America
I am amazed by the breadth and depth of this resource. It is an outstanding end-to-end analysis with thought leadership in every aspect that will certainly help any Supply Chain professional who aspires to define and manage the future of value chains
Luis Cuellar, Supply Chain Director, Unilever North America
Security of food supply and its safety are now major national policy concerns. This book examines the specifics of supply chain management in the food sector. It is an important contribution to understanding and improving food supply chains
Professor Alan Braithwaite, Executive Chairman of LCP Consulting and Visiting Professor, Cranfield University, UK
- considers the fundamental role of relationship management in supply chains including an overview of performance measurement in the management of food supply chains
- discusses the alignment of supply and demand in food supply chains and reviews sales and operations planning and marketing strategies for competitive advantage in the food industry
- provides an overview of the effective use of new technologies and those that will be used in the future to deliver food sustainably and reliably
Food and drink supply chains are complex, continually changing systems, involving many participants. They present stakeholders across the food and drinks industries with considerable challenges. Delivering performance in food supply chains offers expert perspectives to help practitioners and academics to improve their supply chain operations.
The Editors have identified six key challenges in managing food and drinks supply chains. Each section of the book focuses on one of these important issues. The first chapters consider the fundamental role of relationship management in supply chains. The next section discusses another significant issue: aligning supply and demand. Part three considers five different approaches to effective and efficient process management, while quality and safety management, an issue food companies need to take very seriously, is subject of the next section. Parts five and six review issues which are currently driving change in food supply chains: the effective use of new technologies and the desire to deliver food sustainably and responsibly.
With expert contributions from leaders in their fields, Delivering performance in food supply chains will help practitioners and academics to understand different approaches in supply chain management, explore alternative methods and develop more effective systems.
ISBN 1 84569 471 6
ISBN-13: 978 1 84569 471 5
January 2010
576 pages 234 x 156mm hardback
£155.00 / US$265.00 / €195.00
Usually dispatched within 24 hours
About the editors
Carlos Mena is a Senior Research Fellow at the Centre for Logistics and Supply Chain Management, Cranfield University School of Management, UK.
Graham Stevens is Managing Partner of GCS Consulting and a Visiting Fellow in Logistics in the same School.
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Contents
PART 1 MANAGING RELATIONSHIPS IN THE FOOD SUPPLY CHAIN
PART 2 ALIGNING SUPPLY AND DEMAND IN FOOD SUPPLY CHAINS
PART 3 MANAGING PROCESSES EFFICIENTLY AND EFFECTIVELY IN THE FOOD SUPPLY CHAIN
PART 4 MAINTAINING QUALITY AND SAFETY IN FOOD SUPPLY CHAINS
PART 5 USING TECHNOLOGY EFFECTIVELY IN FOOD SUPPLY CHAINS
PART 6 DELIVERING FOOD SUSTAINABLY AND RESPONSIBLY
Delivering performance in food supply chains: an introduction
C Mena and G Stevens, Cranfield University, UK
- The changing nature of the food supply chain
- Scale and structure of the global food chain
- Trends affecting the food supply chain
- Structure of the book
- Concluding remarks
- References
PART 1 MANAGING RELATIONSHIPS IN THE FOOD SUPPLY CHAIN
Performance measurement in the management of food supply chain relationships
A S Humphries and L McComie, SCCI Ltd, UK
- Introduction
- Supply chain relationships
- Measuring for relationship performance
- Weighing a concept
- Future trends
- Sources of further information and advice
- References
Living with power imbalance in the food supply chain
M Hingley, Harper Adams University College and A Lindgreen, University of Hull, UK
- Introduction
- Role of power
- Relationship approach and power issues in agri-food channel relationships
- Methodology
- Findings
- Network of relationships
- Conclusions
- Future trends
- Sources of further information and advice
- References
Supplier safety assessment in the food supply chain and the role of standards
D Julien, Cranfield University, UK
- Introduction
- Material risk assessment
- Supplier assessment and management
- Hazard analysis and critical control points (HACCP) overview
- Supplier audits and performance management
- Impact of globalisation and the need of a global standard
- Global food safety initiative (GFSI)
- ISO 22000 - food safety management systems
- Conclusion and future trends
- References
Understanding innovation in food supply chains
S Estrada-Flores, Food Chain Intelligence, Australia
- Introduction
- Innovation as a driver of global competitiveness
- Changing face of innovation in food production and manufacturing
- Contemporary food innovation models
- A new model: sustainable co-innovation
- Platforms for sustainable co-innovation in the food sector
- Conclusions and future trends
- Sources of further information and advice
- References
PART 2 ALIGNING SUPPLY AND DEMAND IN FOOD SUPPLY CHAINS
Sales and operations planning for the food supply chain: case study
O Yurt, Izmir University of Economics, Turkey, C Mena and G Stevens, Cranfield University, UK
- What is sales and operations planning (S&OP)? Trends in sales and operations planning and best practices
- Implementing sales and operations planning
- Challenges of sales and operations planning
- Sales and operations planning in the food and drink industry
- Summary and conclusions
- References
Food supply chain planning, auditing and performance analysis
A J Thomas, University of Wales Newport, Y Wang and A Potter, Cardiff University, UK
- Introduction
- Food supply chain uncertainty
- Understand, document, simplify and optimize (UDSO)
- The quick scan audit methodology (QSAM)
- Application of quick scan audit methodology in the food industry
- Optimisation to reduce supply chain uncertainty
- Concluding remarks
- References
Aligning marketing and sourcing strategies for competitive advantage in the food industry
D Chicksand, Warwick University, A Cox, Newpoint Consulting, UK and University of San Diego, USA
- Introduction
- Literature review and discussion of marketing and sourcing strategies
- Creating sustainable business success: development of effective marketing strategies
- Creating sustainable business success: the development of effective sourcing strategies
- Creating sustainable business success: aligning brand and marketing strategies with sourcing strategies
- Pioneer foodservices case: developing a premium branded beef product
- Conclusion and discussion
- References
PART 3 MANAGING PROCESSES EFFICIENTLY AND EFFECTIVELY IN THE FOOD SUPPLY CHAIN
Value chain analysis of the UK food sector
K Zokaei, Cardiff University, UK
- Introduction
- From supply chain management to value chain management
- Methodology for value chain analysis
- Conclusions
- References
Improving responsiveness in food supply chains
A Harrison, Cranfield University, UK
- Introduction
- The concept of agility
- Two supply chains for Bacalao
- Vitacress: the challenge of very short shelf life
- Conclusions
- Acknowledgement
- References
Reducing product losses across the food supply chain
P A Chapman, University of Oxford, UK
- Describing the shrinkage problem
- Scale of the problem
- Strategies for reducing shrinkage
- Potential benefits
- References
Methods for assessing time and cost in a food supply chain
S Templar and C Mena, Cranfield University, UK
- Introduction
- Supply chain time-costing mapping framework (SCTCM)
- Using the framework: a case study
- Areas of opportunity
- Conclusions
- Sources of further information and advice
- Acknowledgements
- References
Improving food distribution performance through integration and collaboration in the supply chain
C Stephens, Consultant, UK
- Introduction
- Grocery distribution in the UK
- Improved performance through vertical integration
- Improved performance through internal process integration
- New technologies
- Improved performance through cross-channel collaboration
- Conclusion
- Sources of further information and advice
- References
PART 4 MAINTAINING QUALITY AND SAFETY IN FOOD SUPPLY CHAINS
Enhancing consumer confidence in food supply chains
M Garcia Martinez, University of Kent, UK
- Consumers’ risk perception and trust in food chains
- Impact of food traceability in restoring consumer trust in food chains
- Consumers and corporate social responsibility in the food chain
- Improving communication with consumers
- Managing food safety in food supply chains
- References
Quality and safety standards in food supply chains
R Baines, Royal Agricultural College, UK
- Introduction
- Private standards and their evolution
- Comparison of international standards
- Conclusions
- Future trends
- Sources of further information and advice
- References
Developments in quality management systems for food production chains
L Theuvsen, Georg-August University of Goettingen, Germany
- Regulatory framework
- Quality management and the organization of food production chains
- Quality-related communication in food production chains
- Tracking and tracing food products
- Total quality management in food production chains
- Chain uptake of quality management systems
- Quality management in food production chains: some final remarks
- References
PART 5 USING TECHNOLOGY EFFECTIVELY IN FOOD SUPPLY CHAINS
Role of diagnostic packaging in food supply chain management
D Hobday, S P J Higson and C Mena, Cranfield University, UK
- Introduction
- Importance of intelligent packaging
- Diagnostic packaging: time temperature indicators (TTIs) versus freshness quality indicators (FQIs) and new technologies
- Use of radio frequency identification tags (RFID) in future supply chains
- Conclusion
- References
Advances in the cold chain to improve food safety, food quality and the food supply chain
S J James and C James, Food Refrigeration and Process Engineering Research Centre (FRPERC), UK
- Introduction: the cold-chain
- Effect of refrigeration on microbiological safety and shelf life
- Effect of refrigeration on quality
- Chilling and freezing
- Storage
- Transport
- Retail display
- Energy and the environment
- Specifying refrigeration systems
- Conclusions
- References
Simulation modelling for food supply chain redesign
J G A J van der Vorst, Wageningen University and Research Centre, D-J Van der Zee, University of Groningen and S-O Tromp, Wageningen University and Research Centre, The Netherlands
- Introduction
- Characteristics of the food supply chain network
- Rationale of modelling and simulation for food supply chain design
- Modelling requirements for food supply chains
- Simulation environment
- Case study: pineapple supply chain
- Conclusions and future trends
- Sources of further information and advice
- Acknowledgement
- References
Adoption of e-business solutions in food supply chains
M Vlachopoulou and A Matopoulos, University of Macedonia, Greece
- Introduction
- Approaching e-business
- Factors affecting e-business adoption: taking a food chain based approach
- View on the evolution and current state of e-business uptake in the food industry
- Conclusions and future trends
- Sources of further information and advice
- References
Radio frequency identification (RFID) as a catalyst for improvements in food supply chain operations
K Pramatari, A Karagiannaki and C Bardaki, Athens University of Economics and Business, Greece
- Introduction
- Radio frequency identification (RFID) technology within supply chain management
- Radio frequency identification applications in food supply chain
- Conclusions
- Sources of further information and advice
- Acknowledgement
- References
PART 6 DELIVERING FOOD SUSTAINABLY AND RESPONSIBLY
Reducing the external costs of food distribution in the United Kingdom
D Fisher, AECOM, A McKinnon, Heriot-Watt University and A Palmer, Cranfield University, UK
- Introduction
- Estimate of the total external costs of UK food distribution
- Identifying and modelling options for reducing external costs
- The key options
- Conclusions
- Acknowledgement
- References
Fair trade and beyond: voluntary standards and sustainable food supply chains
G Alvarez, Cranfield University, UK
- Introduction: the rise of voluntary standards
- What are voluntary standards? Typologies of voluntary standards
- An overview of the main voluntary standards in the food industry
- Trends
- Corporate strategies
- Conclusion
- Acronyms
- Abbreviations
- References
Trends in food supply chain management
M Bourlakis, Brunel University, UK and A Matopoulos, University of Macedonia, Greece
- Introduction
- Evolution of the food chain
- Use of information and communication technology (ICT)-based applications
- Sustainable food supply chains
- Conclusions
- Sources of further information and advice
- References