Download Delivering Performance in Food Supply Chains (Woodhead by Carlos Mena, Graham Stevens PDF

By Carlos Mena, Graham Stevens

Food and drinks offer chains are complicated, consistently altering platforms, related to many contributors. They current stakeholders around the foods and drinks industries with enormous demanding situations. supplying functionality in meals provide chains bargains specialist views to assist practitioners and teachers to enhance their provide chain operations. The Editors have pointed out six key demanding situations in dealing with foods and drinks offer chains. each one component to the e-book specializes in this type of very important matters. the 1st chapters contemplate the elemental position of dating administration in offer chains. the following part discusses one other serious problem: aligning offer and insist. half 3 considers 5 assorted techniques to potent and effective technique administration, whereas caliber and security administration, a subject matter foodstuff businesses have to take very heavily, is topic of the subsequent part. components 5 and 6 evaluation matters that are at the moment using swap in nutrition provide chains: the powerful use of recent applied sciences and the will to carry nutrients sustainably and responsibly. With specialist contributions from leaders of their fields, providing functionality in nutrients provide chains may also help practitioners and lecturers to appreciate varied ways in provide chain administration, discover replacement tools and enhance more advantageous platforms.

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Extra resources for Delivering Performance in Food Supply Chains (Woodhead Publishing Series in Food Science, Technology and Nutrition - Volume 185)

Sample text

Part I is comprised of four chapters. Chapter 2, by Humphries and McComie, discusses how the management of relationships can bring benefits to the entire supply chain and advocates the use of a relationship performance measurement approach to support continued improvement. Case studies from the confectionery and bakery sectors are used to highlight the benefits of the approach. In Chapter 3, Hingley and Lindgreen deal with the very important issue of power in supply chains and argue imbalance in power is not necessarily a barrier to entering collaborative relationships or to their success.

They need to make their businesses environmentally, socially and economically sustainable. These are the challenges managers in the food industry are facing and in this book we will provide different perspectives on how to deal with these challenges. There is no silver bullet in dealing with them, in some cases there is not even a clear path to resolving them. However, it is by understanding different approaches and exploring alternatives that we can continue developing solutions to these challenges.

The FAO has recently declared that ‘international prices of most agricultural commodities have fallen in 2009 from their 2008 heights, an indication that many markets are slowly returning into balance’ (FAO, 2009). The causes of the food crisis in 2008 include a growing demand for food from Asian countries, higher energy costs, certain policies such as support for the use of biofuels, and temporary factors such as droughts leading to poor harvests (Cabinet Office, 2008). Since many of these factors are likely to continue affecting food supply and demand in the future, organisations and governments need to be ready to respond to future food crises.

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