Introduction
Sustainability and Logistics are the factors that many firms try to achieve these days. With the integration of aforementioned factors, the firms can be able to achieve in cost reduction, environmental preservation, green logistics, and efficient environmental resource usage. Food industry is one of the industries that nowadays need sustainable logistics in order to save costs and preserve the surrounded circumstance.
According to the United Nations Food and Agriculture Organisation (Fao.org, 2015), the third of food produced globally did not reach the end consumers. Approximately 1.3 billion tonnes of food turn to waste before reaching customers’ hand and cause £470bn economic loss and 3.3billion tonnes of CO2 emissions globally
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The triple bottom line
The concept of triple bottom line is concerned directly to the concept of sustainability. The review of the literature suggests that organizational sustainability at broader level includes with three major components which are the environmental, society, and economic dimensions. This perspective significantly relates to the idea of the triple bottom line, a concept developed by Elkington(1998, 2004). The concept is simultaneously considers the economic, environment and social goals from a microeconomic standpoint.
Sustainability becomes more common in this era than ever before. It is now a fundamental principle of smart and modern management (Savitz and Weber, 2006, pp. xiv). Therefore, at the intersection of social, environment, and economic performance suggested by triple bottom line, there are activities that organizations can engage in which not only positively affect the natural environment and community, but also result in long-term economic benefits and competitive advantage for the
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, 2006; Weener and Wheeler, 1992; Crum et al. , 1995); carrier selection for and the transportation of hazardous materials (Kalevela and Radwan, 1988; Sharp et al. , 1991) ; improvement of fuel efficiency and emissions reduction from transportation equipment (McKinnon et al. , 1993; Stock, 1978); the environmental logistics strategies (Murphyet al. , 1996); diversity of for-hire motor carriers (Corsi et al. , 1982) safety in motor carrier, rail, and airline industries(Cantor et al. , 2006; Weener and Wheeler, 1992; Crum et al. , 1995) and other industrial suppliers (Carter et al. , 1999). Moreover, the concept of integration of social and environmental issues under the title of “Logistics social responsibility” which ties together the previously standalone concepts of the environment, human rights, philanthropy, safety, and diversity as they related to logistics management have been conceptualized by Carter and Jennings (2002). The authors empirically operationalize purchasing’s involvement in Logistics social responsibility (LSR), which they refer to as Purchasing social responsibility (PSR). The authors find that purchasing social responsibility is a second order construct consisting of five dimensions which are the environment, safety, human rights,
Humans are damaging the planet to live comfortably, we must change the way food is distributed worldwide, support local farmers and switch to a healthier diet in order to stop global warming. The current global has been getting better for us humans over the years, from eating bread and eggs 3 times a day in the XV century, now we can eat better than the kings of those times, however the much of the food in not healthy and the global food system still fails in getting food to every individual in the planet and in addition it contributes to the destruction of our world. Ms. Anna Lappe explains how the food system contributes to around 1/3 of the global warming issue in her essay “The Climate Crisis at the End of Our Fork”, while a group of Plos one explains the issues about the export and import of food growth over the last 50 years in the
As Americans, we waste more food than many countries even consume. According to the Natural Resources Defense Council, “The average American trashes 10 times as much food as a consumer in South east Asia” (Hsu). That is about equivalent to eating 10 meals to a consumer in South East Asia’s one meal. We throw away our left over food just because we are done ea...
Throughout this course, the subjects of food productions, food safety, its trade and its impacts on economies have been analysed and examined on several levels. But while there are many scholarly sources that examined these situations, personally producing one’s own quantitative data furthers the arguments made by the authors in food literature. This paper will explore the issues of food production at the local and global levels, through the way it is manufactured, distributed to consumers, the policies supporting its functions and its impact on the parties involved. Based on an interview with a five year grocery store employee and her insights about the grocery store franchise of which she is employed, the many issues surrounding the industrial food industry are uncovered.
European Union (EU) is grouped by 28 countries such as Austria, France, Germany, United Kingdom and so on that controls cohesive economic. European Union policies are created by the government which will impact the businesses as it will straightly influence the operation of the organization. The main goal of European Union is to promote human rights such as freedom, equality, and respect internally and around the world. (European Union, 2016) In this case, Sainsbury’s will determine which impact of European Union policies that will affect their business.
At the age of seventeen, Fred Deluca decided to open a submarine sandwich shop as a way to help pay for his education of becoming a medical doctor. Dr. Peter Buck offered Fred a $1,000 loan and became his partner and 1965 the first Subway store was opened in Bridgeport, Connecticut. They learned through experience how to run a business, with the integrity of serving a high quality product, and providing excellent customer service. Today, Subway is the world's largest sandwich chain with more than 41,000 locations around the globe. The goal is to serve the highest quality foods, and make sure everything produced meets the safety standards from the time it is grown, to when it is put into a sandwich. To insure this, sustainable agricultural practices such as cover cropping, and crop rotation this restores nutrients and minimizes pesticide and fertilizer use. With thousands of restaurants throughout the world, subways supply chain needs to be sustainable and efficient in order to cut costs. Many vendors and suppliers worked with Subway to add or move locations closer to our distributors, and we have implemented many re-distribution centers which help reduce emissions, and provide lower shipping costs. Subway has a Distribution Operational Efficiency program that’s purpose it so find ways to ensure all traveling routes and techniques are optimized, and all the trucks are shipped with full loads to reduce mileage, and be as efficient as possible. Recently, Subway has introduced a process in the United States that consolidates all orders of equipment into a single shipment for new restaurants, and restaurants being remodeled. This helps eliminate excess packaging, and unnecessary non-value added activity at the building site. Subway...
Supply chain management is basically refers to the fundamental supply chain analysis of the organization which predominantly describes functionalities from source to the delivery point. In this process of delivery, supply chain management framework divides in four categories: In Planning the products and suppliers evaluated and selected, Sourcing pull the information process including contracting, ordering and expediting, Moving is a physical process from suppliers to end user and Paying is the financial process including payment and performance measurement.
However recent research shows that more than 4 million tonnes of food are disposed to landfill each year, of which food retailing accounts for 1.38 million tonnes and 2.6 million tonnes come from Australian household.[3] Every year Australian household throws out upto 20% of the food they purchase, which is $ 8 billion worth of edible food.[3] Studies show that 21.5% of Australian business waste and 40% of household waste is food.[4] The food waste includes chilled and frozen food, fresh fruit and vegetable, packaged and long life food, drink and leftover food. About 20-40% of fruits and vegetables are rejected by the supermarkets and consumers only because they do not meet their high standards.[3]
...portation. However, when considering food miles, bear in mind, transportation of goods only account for 4% of emissions. The main share of emissions tallied as ‘food miles’ actually stems from the production process (CHOICE 2008). Therefore, reducing purchases of fast food for an increase in local, seasonal slow food purchases eases personal and environmental cost.
However a continuous rise in globalisation could be presented as a challenge for Sainsbury’s. One of the biggest economic factors is the rising costs of fuel which will impact right through the supply chain of Sainsbury’s leading to increase of its products. Social factors to consider due to increase in trend in healthy foods, so for Sainsbury’s to keep up with trends, it would be something to consider. The use of technology for great retailers such as Sainsbury’s is an important factor, persistent upgrading of technologies such as self-checkouts, computerised stock control etc., means less room for human errors. Concerning environmental, reducing carbon footprint is emphasised to big companies. “Companies like Sainsbury’s can contribute a lot of impact on the environment. To do this Sainsbury’s would have to put in more towards the green issue” (UK Essay 2014) Legally, Sainsbury’s would have to make sure to follow policies concerning label and packaging which could be an added financial load to Sainsbury’s. Sainsbury’s should act on its threats, to achieve its goals and
Individuals waste some $14.6 billion worth of food every year, about 47 percent of the total. This mainly consists of food items that Canadians buy with the intention of using in their homes, but never do, so it ends up eventually in a landfill or composted. This is a very sensitive environmental issue as these composting facilities create massive amount of Methane gas that are released into the environment, damaging the ozone and attributing to the man-made manipulation of the global warming/cooling process. Food manufacturing and processing is responsible for as much as one-fifth of the food wasted across the country. Ten per cent of food waste happens on the farm, before even entering the larger food system. Retailers waste another 10 per cent. Restaurants and hotels waste a further nine per cent. The rest is wasted at processing facilities such as food terminals, or during transportation. The report notes that food waste in the travel sector is especially egregious — up to five kilograms per person, per day, according to some estimates. Even using more conservative estimates, these watchdog groups say that we could feed 200,000 inhabitants of poorer countries for a year with nothing more than the food that gets wasted on European airlines every year. On international flights, regulations require any excess food be thrown out after a flight — regardless of whether it was used, cruise liners seem to be the worst culprit, generating the highest per capita food waste. Waste like that costs everyone, not just the person who
Food waste is defined by food that is lost, wasted, or discarded and is caused through a few different processes. Food is wasted through many different ways at farms, grocery stores, and in homes. Over 40% of the food in the United States, specifically, goes to waste and 97% percent of this waste goes straight to landfills. The main issue with food waste is that the majority of food is being wasted unnecessarily. In stores, food is often thrown out because it does not meet specific standards that dictate what may be desirable to consumers. This issue of food picking is important as foods are not always being thrown away because they have gone bad, but because they have appearances that do not seem attractive. If we hope to lessen the environmental impact we have as a result of the mass
In particular, the FAO estimates that every year, the consumption of food that is thrown away generates “3.3 billion tons of greenhouse gas” and uses up to “1.4 billion hectares of land – 28 per cent of the world’s agricultural area”. John Oliver on Last week Tonight TV indicated that $165 billion worth of food is put away every year which costs about 20 pounds per person every month. In combination with another food waste every year, America could fill 730 football stadiums. Statistics show that 20% of food in Australia is abandoned each month,11 million tons of cereal is wasted in India every year, and parts of Vietnam discard as much as 80% of the rice harvest” But, the problem of food waste in France is alarming now.
Surprisingly, approximately one third of the food produced in the world for human consumption gets lost or wasted annually. That amount totals to nearly 1.3 billion tons of food wasted according to the United Nations Environment Program (UNEP): Environment for Development website. It’s hard to believe that consumers in richer countries waste almost as much food as the entire net food production of sub-Saharan Africa that totaling near 230 million tons, because this ridiculous amount wasted could have been used more resourcefully. In more developed countries, food losses occur due to more financial, managerial and technical restrictions in harvesting, storing, and cooling techniques for food manufacturing. The UNEP website stresses that to red...
The amount of food that is wasted in the world is astronomical, Finn states about 1.3 billion tons goes to waste annually. 40% of food goes uneaten just in the United States. The amount that is produced goes back to how and where it is produced and The
According to Price et al. (1985), estimated values of the total global food loss and waste to around one third of the edible parts of food produced for human consumption, amounting to about 1.3 billion tonnes (1.28×109 long tons; 1.43×109 short tons) per year . In developing countries, like Ethiopia it is estimated that 400-500 calories per day per person are gainful