The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Creating sustainable fresh food supply chains through waste reduction
Open accessAbstract
Purpose: The aim of this empirical paper is to study information sharing in fresh food supply chains, with a specific goal of reducing waste and facilitating sustainable performance. The study focuses on material and information flow issues, specifically on sharing demand and shelf‐life data. Design/methodology/approach: This work has been designed as an exploratory case study in three fresh food supply chains, milk, fresh fish, and fresh poultry, in the Nordic countries. The cases are based on interviews and data from the databases of the companies involved. Each case focuses on analyzing information flow, particularly the current order patterns and forecasting and planning process, and material flow, focusing on the supply chain structure. In two cases significant changes have been made to forecasting processes and material flow, while the third case intends to identify the most beneficial uses of shared information to create a sustainable fresh food supply chain. Findings: The performance of the perishable food chain can be improved by more efficient information sharing. The key to improved operations is how and for which purposes the shared data should be used. In addition, changes in the supply chain structure were needed to speed up the deliveries and ensure shelf availability. The cross‐case analysis revealed that improved performance was obtained with parallel changes in information sharing and usage and in material flow. Originality/value: Few studies approach the problem of waste and sustainability from an integrated supply chain perspective. This paper links data sharing with the sustainability performance of the supply chain as a whole.
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In the citing paper
“Overproduction of processed food, especially refrigerated foods with short shelf life, is one of the major causes of food waste [63,82].”
From Understanding Food Loss and Waste—Why Are We Losing and Wasting Food? (2019) · cites this paper as [63]
Citations
Cites
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“A further rationale is that poor planning practices and delays in previous supply chain phases can harm the operations in later phases (Parfitt et al., 2010).”
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Cited by
Sorted by citations
Kamble, S. S., Gunasekaran, A., & Gawankar, S. A. (2020) · International Journal of Production Economics · doi:10.1016/j.ijpe.2019.05.022 · Cited by 1,015
Parizeau, K., von Massow, M., & Martin, R. (2015) · Waste Management · doi:10.1016/j.wasman.2014.09.019 · Cited by 636
Understanding Food Loss and Waste—Why Are We Losing and Wasting Food?
Ishangulyyev, R., Kim, S., & Lee, S. (2019) · Foods · doi:10.3390/foods8080297 · Cited by 586
“Production Stage - Infrastructural limitation [2,21] - Over Production [2,43,63,64] - Harvesting timing [59,60] - Harvesting method (mechanical versus manual) [61,62] - Pesticides and fertilizers [67] - Economic problems [3] - Quality Standards [35,64–66] - Choice of variety [68]”
BackgroundMethodInfluentialSustainable consumption and production in the food supply chain: A conceptual framework
Govindan, K. (2018) · International Journal of Production Economics · doi:10.1016/j.ijpe.2017.03.003 · Cited by 539
Bortolini, M., Galizia, F. G., Mora, C., Botti, L., & Rosano, M. (2018) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2018.02.231 · Cited by 141
Metadata
- Authors
- Kaipia, R., Dukovska‐Popovska, I., & Loikkanen, L.
- Affiliations
- Aalto University (FI)
- Aalborg University (DK)
- Venue
- International Journal of Physical Distribution & Logistics Management
- Publisher
- Emerald
- Published
- 2013-04-12
- Volume
- 43
- Issue
- 3
- Pages
- 262-276
- ISSN
- 0960-0035 (ISSN-L)
- OpenAlex
- W2145036423
- Cited by
- 244
- References
- 3
- Citations by year
- 2026: 8 · 2025: 15 · 2024: 26 · 2023: 20 · 2022: 23 · 2021: 39 · 2020: 28 · 2019: 15 · 2018: 25 · 2017: 18 · 2016: 9 · 2015: 7 · 2014: 11
- FWCI
- 26.68
- Type
- journal article
- Language
- en
- Open access
- green
- research.aalto.fi
- Licence
- Locations
- International Journal of Physical Distribution & Logistics Management (publishedVersion)
- Aaltodoc (Aalto University) (submittedVersion, other-oa)
- VBN Forskningsportal (Aalborg Universitet) (submittedVersion)
- Topics
- Social Sciences › Business, Management and Accounting › Strategy and Management › Sustainable Supply Chain Management
- Social Sciences › Decision Sciences › Management Science and Operations Research › Supply Chain and Inventory Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Supply Chain Traceability
- Keywords
- fresh food supply chain, waste reduction, information sharing, perishable food, demand forecasting, material flow, supply chain structure, dairy supply chain, sustainability performance, Nordic countries
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- Kaipia, R., Dukovska‐Popovska, I., & Loikkanen, L. (2013). Creating sustainable fresh food supply chains through waste reduction. International Journal of Physical Distribution & Logistics Management. https://doi.org/10.1108/ijpdlm-11-2011-0200
