Relevant bibliographies by topics / Food supply

Academic literature on the topic 'Food supply'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Food supply"

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Xiao-hui, Yan. "Development of Sustainable Food Supply Chain." International Journal of Engineering and Technology 4, no. 2 (2012): 166–69. http://dx.doi.org/10.7763/ijet.2012.v4.341.

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Pennington, J. A. T., and T. B. Hernandez. "Core foods of the US food supply." Food Additives and Contaminants 19, no. 3 (March 2002): 246–71. http://dx.doi.org/10.1080/02652030110081164.

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Thomé, Karim Marini, Giselle Cappellesso, Eduardo Luiz Alves Ramos, and Sthefane Cristina de Lima Duarte. "Food Supply Chains and Short Food Supply Chains: Coexistence conceptual framework." Journal of Cleaner Production 278 (January 2021): 123207. http://dx.doi.org/10.1016/j.jclepro.2020.123207.

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N. Arunfred, N. Arunfred. "Opportunities for Quality Improvement in Food Supply Chain." Indian Journal of Applied Research 3, no. 3 (October 1, 2011): 351–52. http://dx.doi.org/10.15373/2249555x/mar2013/119.

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Bren d’Amour, Christopher, Leonie Wenz, Matthias Kalkuhl, Jan Christoph Steckel, and Felix Creutzig. "Teleconnected food supply shocks." Environmental Research Letters 11, no. 3 (February 29, 2016): 035007. http://dx.doi.org/10.1088/1748-9326/11/3/035007.

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Fraley, Robert. "Sustaining the Food Supply." Nature Biotechnology 10, no. 1 (January 1992): 40–43. http://dx.doi.org/10.1038/nbt0192-40.

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Green, David P. "Sustainable Food Supply Chains." Journal of Aquatic Food Product Technology 19, no. 2 (April 30, 2010): 55–56. http://dx.doi.org/10.1080/10498850.2010.493992.

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Louria, Donald B. "Zapping the Food Supply." Bulletin of the Atomic Scientists 46, no. 7 (September 1990): 34–36. http://dx.doi.org/10.1080/00963402.1990.11459875.

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Pittock, A. Barrie, Peter Whett, and Yingping Wang. "Climate and food supply." Nature 371, no. 6492 (September 1994): 25. http://dx.doi.org/10.1038/371025a0.

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van der Eng, Pierre. "Food for Growth: Trends in Indonesia's Food Supply, 1880-1995." Journal of Interdisciplinary History 30, no. 4 (April 2000): 591–616. http://dx.doi.org/10.1162/002219500552072.

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A decline in Indonesia's per capita rice supply until the 1970s was marginal in relation to food supply as a whole. Until the 1970s, trends were determined by non-rice food crops. Indonesia was long unable to satisfy an increase in the demand for food with a higher supply of rice. From 1905 to 1920, cassava products met the additional demand for carbohydrates, which grew with purchasing power. During the interwar years, per capita food supply decreased slightly, mainly because demand shifted from staple foods to cheap manufactures. From 1943 to 1970, Indonesia experienced a drastic fall in food supply per capita due to an acceleration in population growth, restrictive regulations imposed on food markets, and the general demise of the Indonesian economy. The upward trend in per capita food supply since the 1960s was caused largely by increases in rice production, generated by government support to rice farmers. Higher incomes brought an increased demand for food, which could be met with inexpensive rice.
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Dissertations / Theses on the topic "Food supply"

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Jiayin, Hu. "Participative Food Supply." Thesis, KTH, Stadsbyggnad, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-297399.

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In Europe, 45% of vegetables and fruit have been lost before consumption. The main reason for the loss is suboptimal food, which is perfect based on safety and security but imperfect according to appearance or packaging. In this project, I want to find out new possibilities in urban development by suggesting a participative food supply chain.  It aims to inspire a paradigm of urban development and shift people’s attitudes towards suboptimal food. The participative supply chain includes food production, distribution, and retail/consumption. By participating in the food supply, residents and visitors can understand how the food system works, grow their food and help with food processing. With interaction and collaboration workers, they can value more about the food they consume and even change their eating patterns.
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Lomaliza, Kanda. "An insect-food reactor for human food supply." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22364.

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Robin, Yoan. "Food supply procurement : the influence of politics on food supply chains and the governance of local public food services." Thesis, Paris 1, 2017. http://www.theses.fr/2017PA01E055/document.

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Cette thèse propose une étude empirique des liens entre la sphère politique et la gestion des services publics locaux en France. Lorsqu'elles administrent les services publics, les administrations locales peuvent décider soit de fournir un service en régie, soit d'externaliser sa gestion, et donc de conclure des contrats avec des entités privées. Tout d'abord, ce choix de gouvernance est analysé dans le cas des cantines scolaires françaises et les moteurs politiques de ce choix sont mis en évidence. La contestation politique à l'élection municipale est considérée comme l'un des moteurs du choix organisationnel. Deuxièmement, nous avons analysé les contrats public-privé en cas d'externalisation. Nous avons constaté que ces contrats étaient plus rigides que les contrats privés purs. En outre, cette rigidité excessive peut s'expliquer par le niveau de contestation politique dans la municipalité. Enfin, les déterminants de l'approvisionnement alimentaire local sont étudiés. Nous constatons que la disponibilité des réseaux d'alimentation alternatifs est parfois motivée par des considérations politiques. Cette thèse contribue à ajouter des connaissances à la compréhension de la gestion des services publics locaux, ainsi qu'à la compréhension de la disponibilité des magasins de détail alimentaires
This dissertation offers an empirical investigation of the links between the political sphere and the management of local public services in France. When they administer public services, local governments can decide either to provide a service in-house, or to externalize its management, and therefore conclude contracts with private entities. First, this choice of governance is analyzed in the case of French school canteens and the political drivers of this choice are highlighted. The political contestation in the municipal election is found to be one of the drivers of the organizational choice. Second, we analyzed public-private contracts in case of externalization. We found those contracts to be more rigid than pure private contracts. Besides, this excessive rigidity can be explained by the level of political contestation in the municipality. Finally, the determinants of the local food supply is studied. We find that the availability of alternative food networks is sometimes driven by political considerations. This dissertation contributes to add knowledge to the understanding of the management of local public services, as well as to the understanding of food retail stores availability
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Sharp, Michael L. "The food supply in Roman Egypt." Thesis, University of Oxford, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302695.

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Aziz, Irum. "Biofortified wheat for sustainable food supply." Thesis, The University of Sydney, 2016. http://hdl.handle.net/2123/15769.

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Biofortification is the process of increasing the concentration and bioavailability of essential minerals such as Fe and Zn in food. This study focused on genetic improvement of nutrient bioavailability in wheat. The primary aim was to observe the expression of phytate and fructan in semi-dwarf wheat genotypes and to assess the implication of genetic variation for these factors on processing and nutritional quality. Two populations developed from crosses of low phytate and high fructan parents and a Multiparent Advanced Generation of Intercross (MAGIC) population, generated by inter-crossing four Australian cultivars, were evaluated for nutrient, agronomic and quality traits. The phytate/fructan materials were evaluated under contrasting soil-P. Significant year x P treatment x genotype effects were observed for most nutrition traits. Grain phytate varied two-fold, while a fourfold variation was observed in grain fructan. Substantial genetic variability was found for Fe and Zn. Differences among all the agronomic traits assessed were highly significant. Previously identified QTL linked to Fe, Zn and phytate concentration were validated in the double haploid populations and new QTL for Fe and Zn concentration identified in the MAGIC population. In general, little impact of phytate and fructan on processing quality was observed. However, lower phytate tended to decrease protein percentage and lowered flour yield, water absorption and dough development time. Higher fructan was also linked to lower water absorption. While lower phytate tended to decrease grain mineral concentration and protein percentage, this should be offset by the improved bioavailability of these minerals. This research assists the development of wheat materials with improved processing and nutritional quality that are P use-efficient. These genotypes can both improve the nutritional status of food while at the same time reducing P loss from farming systems.
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Richards, Richard Roberto. "Short Food Supply Chains: Expectations and Reality." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/415.

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Alternative food systems (AFSs) are so defined because they purport to challenge a value or ameliorate a negative impact of the dominant conventional food system (CFS). Short food supply chains (SFSCs) are a type of AFS whose alterity is defined by socially proximal economic exchanges that are embedded in and regulated by social relationships. This relational closeness is argued to have benefits with respect to economic, environmental, and social sustainability. However, it would be a mistake to assume that AFSs and CFSs are paradigmatically differentiated or that their structures engender particular outcomes. The first article traces a misguided attempt to find indicators of success for farms participating in short food supply chains. The effort was misguided, because in designing the original study there was an assumption that producers participating in these AFSs shared similar goals, values, and definitions of success. The true diversity of these variables was discovered through the analysis of eighteen semi-structured interviews with Burlington and Montpelier area farmers who participate in SFSCs. This diversity motivated an exploration of the origins, common applications, and recent academic skepticism regarding assumptions of the relationship between certain food systems structures and broader food systems outcomes. The second article undertakes to develop a framework for exploring the actual motivations of SFSCs farmers and challenging common AFS assumptions. A framework that differentiates motivations guided by formal and substantive rationality is used to code the aforementioned data. Common themes amongst the responses are discussed demonstrating that producer motivations for participating in AFSs can be diverse, contradictory, and subject to change.
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Rana, Muhammad Ashan. "From seed to plate : corporate control of food systems and its implications for food security in developing countries /." [St. Lucia, Qld.], 2003. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe17157.pdf.

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Diaz, Ruiz Raquel. "Understanding food waste behaviours along the food supply chain-a mutilevel approach." Doctoral thesis, Universitat Politècnica de Catalunya, 2018. http://hdl.handle.net/10803/666122.

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The visibility of the food waste volume along the food supply chain during the recent years has situated this topic in the policy and research agenda. Food waste entails environmental, ethical and economic impacts. There is a vast agreement on the urgency of reducing the current food waste generation. However, there is still several gaps of knowledge to better achieve it. The complexity of the food waste phenomenon requires in-depth analyses, including multiple dimensions and adopting a multi-actor approach, to better understand its causes and to adopt the most adequate of solutions. There is a lack of whole-supply approaches and multidimensional consumers’ understanding. To fill these gaps, the main objective of this thesis is to explain the factors influencing the food waste generation, as well as to explore potential measures to prevent and reduce the current food waste generation at different stages of the supply chain. To achieve this objective, this thesis is structured in two main parts. The first one considers the whole food supply chain while the second focusses at the household level. The specific objectives of the thesis are: 1) to analyse the causes of food waste generation and the circumstantial or structural nature along the food supply chain; 2) to identify and prioritize food waste prevention and reduction measures along the food supply chain; 3) to better understand consumer food waste behaviour by considering a multidimensional model; and 4) to critically analyse in-home consumer food waste measurement and the effect of framing and information on consumers’ perception of food waste generation. To achieve these objectives, the thesis employs both quantitative and qualitative methods. The two main parts of the thesis are divided in four chapters. The first part of the thesis (chapter 1 and 2) used a multi-stakeholder panel along the food supply chain to analyse the causes and solutions to food waste in the metropolitan region of Barcelona. In-depth interviews and a Delphi survey were employed. The second part (chapter 3 and 4) includes two consumer surveys, one in the Barcelona metropolitan region, and the other in the United States. The first survey tested and validated a multidimensional behavioural model to explain consumers’ food waste behaviour by means of the Partial Least Square - Structural Equation Modelling (PLS-SEM). The second survey employ a survey experiment methodology. This thesis addresses the food waste debate from an innovative and holistic perspective. Chapters 1 and 2 provide meaningful evidences to understand the structural nature of food waste generation, as well as to find out solutions to prevent and reduce it by addressing the complex root of the phenomenon. Chapter 2 discusses the regional stakeholder’s proposals to prevent and reduce food waste by prioritizing them - following the hierarchy of food waste management- into strong prevention, weak prevention, and redistribution solutions. Chapter 3 and 4 offer innovative approaches to understand, and accordingly address, consumers’ food waste. Chapter 3 proposes and validates a model that predicts food waste by means of consumers’ food-related behaviours, waste-related behaviour, environmental concern, and materialism values. Chapter 4 demonstrates the influence of different framings (volume, monetary, social, and environmental) in consumer’s self-reporting of food waste, as well as the effect of information on their perception. Chapter 3 and 4 test different alternatives to measure consumer food waste generation. Overall, the thesis contributes to the growing body of literature by offering multidimensional approaches to analyse the food waste phenomenon, and it does so by offering first-hand data from each case study – which is very scarce nowadays. Finally, the findings are of greater interest to both policy bodies and researchers in the field of sustainable food system.
La visibilidad durante los últimos años del desperdicio alimentario generado, a lo largo de la cadena agroalimentaria, ha situado este tema en la agenda política y de investigación. El desperdicio alimentario conlleva impactos ambientales, éticos y económicos. Existe un amplio consenso en la urgencia de reducir el desperdicio generado hoy en día. No obstante, todavía existen múltiples aspectos sin estudiar que lo dificultan. La complejidad del fenómeno requiere de análisis en profundidad, que incluyan múltiples dimensiones y diversidad de agentes, para entender mejor las causas de éste y adoptar las mejores soluciones. Existe una carencia de enfoques de cadena y estudios multidimensionales en consumidores. El principal objetivo de esta tesis es explicar los factores que influyen en la generación de desperdicio alimentario, así como explorar potenciales soluciones para prevenir y reducir el volumen de desperdicio generado en diferentes etapas de la cadena agroalimentaria. Para lograr este objetivo, la tesis se estructura en dos partes. La primera engloba toda la cadena agroalimentaria y la segunda se centra en los hogares. Los objetivos específicos de la tesis son: 1) analizar las causas del desperdicio alimentario y su naturaleza estructural o coyuntural a lo largo de la cadena agroalimentaria, 2) identificar y priorizar medidas para la prevención y la reducción del desperdicio alimentario a lo largo de la cadena agroalimentaria, 3) entender el comportamiento del consumidor en cuanto al desperdicio alimentario considerando un modelo multidimensional, y 4) analizar críticamente la medición del desperdicio alimentario en el hogar y el efecto que diferentes dimensiones e información tienen en la percepción del consumidor sobre su generación. Para lograr estos objetivos, la presente tesis emplea tanto métodos cuantitativos como cualitativos. Las dos partes principales de la tesis se dividen en cuatro capítulos. La primera parte (capítulo 1 y 2) emplea un panel de agentes relevantes de la cadena agroalimentaria para analizar las causas y soluciones al desperdicio alimentario en el área metropolitana de Barcelona. Para ello se desarrollan entrevistas en profundidad y un cuestionario Delphi. La segunda parte (capítulo 3 y 4) comprende dos encuestas a consumidores, una en el área metropolitana de Barcelona y otra en Estados Unidos. La primera encuesta analiza y valida un modelo multidimensional de comportamiento del consumidor por medio de ecuaciones estructurales (PLS-SEM). La segunda, aplica un método de encuesta experimental. La tesis aborda el debate del desperdicio alimentario desde una perspectiva innovadora y holística. Los capítulos 1 y 2 ofrecen evidencias para entender la naturaleza estructural del problema, así como para encontrar soluciones para prevenir y reducir el desperdicio orientadas a la raíz del problema. El capítulo 2 prioriza las propuestas de los agentes del caso de estudio para prevenir y reducir el desperdicio (siguiendo la jerarquía de gestión del desperdicio) en prevención fuerte, prevención débil y redistribución. Los capítulos 3 y 4 ofrecen un enfoque innovador para entender, y en consecuencia abordar, el desperdicio alimentario del consumidor. El capítulo 3 propone y valida un modelo que predice el desperdicio alimentario en función de comportamientos en alimentación, gestión de residuos, la conciencia ambiental y los valores materialistas de los consumidores. El capítulo 4 demuestra la influencia de diferentes dimensiones (volumen, monetaria, social y ambiental) en la autoevaluación del desperdicio alimentario, así como el efecto de la información. Los capítulos 3 y 4 examinan alternativas para medir el desperdicio alimentario del consumidor. En general, la tesis contribuye a la creciente literatura científica ofreciendo enfoques multidimensionales para analizar el desperdicio alimentario a la vez que aportando datos primarios de los casos de estudios
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Downs, Shauna Mae. "Reducing trans fat in the Indian food supply: a food systems approach." Thesis, The University of Sydney, 2014. http://hdl.handle.net/2123/11646.

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Non-communicable diseases (NCDs) are the leading cause of death in India. A serious dietary risk factor for NCDs is the consumption of industrially-produced trans fat. The overall aim of this thesis was to examine the potential use of policy to improve the quality of fats that are available, affordable and acceptable in India using consumption-oriented food supply chain analysis. India will likely face significant challenges to reducing trans fat in its food supply given the perceived lack of trans fat awareness, the large unorganised manufacturing and retail sectors and a need for suitable alternative products that are both acceptable to consumers and affordable. Twenty-four policy solutions were identified to overcome these supply chain problems. Increasing the role of the private sector to improve links among producers, processors and retailers was identified as being key in terms of improving the availability of healthier oils and streamlining the fats supply chain in India. Improving policy coherence among upstream determinants of the quality of the food supply such as agricultural production and downstream consumer-facing policies such as trans fat limits and labelling is required to ensure that product reformulation is done in a way that maximises health gains.
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FIORILLO, Vitaliano. "Delivering value in the food supply chain: organic food development in Italy." Doctoral thesis, Università degli studi di Bergamo, 2014. http://hdl.handle.net/10446/30855.

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Books on the topic "Food supply"

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Wolny, Philip. Food supply collapse. New York: Rosen Central, 2010.

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Ethiopia. Early Warning and Planning Services., ed. Livestock dependent (pastoralists) food supply system: Food supply prospect. Addis Ababa, Ethiopia: Early Warning and Planning Services, Relief and Rehabilitation Commission, 1986.

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Bourlakis, Michael A., and Paul W. H. Weightman, eds. Food Supply Chain Management. Oxford, UK: Blackwell Publishing Ltd, 2003. http://dx.doi.org/10.1002/9780470995556.

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Pullman, Madeleine, and Zhaohui Wu. Food Supply Chain Management. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883.

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Petersen, Christine. Protecting earth's food supply. New York: Marshall Cavendish Benchmark, 2010.

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A, Bourlakis Michael, and Weightman Paul W. H, eds. Food supply chain management. Oxford, UK: Blackwell Pub., 2004.

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Stead, Victoria, and Melinda Hinkson, eds. Beyond Global Food Supply Chains. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-3155-0.

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Aktas, Emel, and Michael Bourlakis, eds. Food Supply Chains in Cities. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-34065-0.

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Thoen, Erik, and Piet Van Cruyningen, eds. Food supply, demand and trade. Turnhout: Brepols Publishers, 2012. http://dx.doi.org/10.1484/m.corn-eb.5.105953.

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Martindale, Wayne. Global Food Security and Supply. Oxford, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118699287.

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Book chapters on the topic "Food supply"

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Raspor, Peter, and Mojca Jevšnik. "Food Supply Chains vs. Food Supply Nets." In Food Engineering Series, 9–32. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-24040-4_2.

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Akkerman, Renzo, and Frans Cruijssen. "Food Loss, Food Waste, and Sustainability in Food Supply Chains." In Sustainable Supply Chains, 219–39. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-45565-0_9.

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AbstractConsidering that food supply chains are a major part of many discussions about sustainability, it is worrying that a lot of the food that is produced does not actually make it to consumption. This means that related environmental impacts were made in vain, while at the same time food insecurity is a main problem in many parts of the world. In this chapter, we discuss food loss and waste (FLW) in the context of sustainable supply chain management. We provide an overview of the drivers behind FLW for different supply chain stages. Subsequently, we discuss potential actions to prevent or reduce FLW in food supply chains as well as provide a brief outlook towards the future of sustainable food supply chains. Many of the FLW reduction strategies lead to the development of novel and different supply chains, dealing with redistribution of surplus food, valorization of FLW streams, management of novel processing and packaging technologies, developing intelligent pricing strategies, extending product assortments, and changing procurement practices. From an operations and supply chain perspective, these issues provide many challenges and opportunities for practitioners and researchers alike.
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Nagurney, Anna, Min Yu, Amir H. Masoumi, and Ladimer S. Nagurney. "Food Supply Chains." In SpringerBriefs in Optimization, 65–88. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-6277-4_4.

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Pullman, Madeleine, and Zhaohui Wu. "Food Manufacturing." In Food Supply Chain Management, 113–33. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-6.

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Bloemhof, Jacqueline M., and Mehmet Soysal. "Sustainable Food Supply Chain Design." In Sustainable Supply Chains, 395–412. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-29791-0_18.

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Kalfagianni, Agni, and Sophia Skordili. "Short food supply chain." In Localizing Global Food, 190–94. Abingdon, Oxon ; New York, NY : Routledge, 2019.: Routledge, 2018. http://dx.doi.org/10.4324/9780429449284-15.

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Pullman, Madeleine, and Zhaohui Wu. "Seafood Supply Chains." In Food Supply Chain Management, 39–56. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-3.

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Kinealy, Christine. "Food Supply and Trade." In The Great Irish Famine, 90–116. London: Macmillan Education UK, 2002. http://dx.doi.org/10.1007/978-0-230-80247-6_4.

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Green, Gary. "Food Production and Supply." In Encyclopedia of Quality of Life and Well-Being Research, 2324–26. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0753-5_1071.

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Ritson, Christopher, and Richard Hutchins. "Supply and food availability." In Food Choice and the Consumer, 21–42. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2153-2_2.

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Conference papers on the topic "Food supply"

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Yu, Haisheng, Yan Liu, Hanzhuo Zhang, Shijian Dong, Sai Zou, Wenyong Wang, Chi Zhang, Latif Ladid, and Dong Liu. "Food Supply Blockchain: A Bright Future for the Food Supply Chain." In 2023 IST-Africa Conference (IST-Africa). IEEE, 2023. http://dx.doi.org/10.23919/ist-africa60249.2023.10187787.

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Aleksejeva, Lasma, Modrite Pelse, and Agnese Hauka. "Organic production as part of a sustainable local food supply chain." In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.023.

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Organic farming is a sustainable food production system that involves best environmental practices, a high level of biodiversity protection, conservation of natural resources, high animal welfare standards and production according to the desires of a certain group of consumers to consume foods produced by using natural products and processes. The research aims to assess the availability of organic food in the local food supply chain. The research found that the production of organic food is driven by the growing consumer interest in healthy and high-quality food. Consumers prefer short food supply chains to buy organic food from local producers. The range of available organic foods is affected by various micro and macro environmental factors every year. An analysis of organic foods by degree of processing revealed that there were available mostly unprocessed foods (fresh fruit and vegetables) or minimally/basically processed foods (milk, dairy products, pastries); therefore, the products have low levels of saturated sugars, salt and trans fats.
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Yusoff, Nurul Islam Mohamed, Elliot Woolley, and Jan Godsell. "Food Security via Food Waste Prevention: Categorization of Household Food Waste for Artificial Intelligence-Driven Interventions." In International Conference on Industry 4.0 for Agri-food Supply Chains. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/engproc2023040004.

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Safitri Sitorus, Jessy, and Agus Rahayu. "Food Supply Chain: Consumer Preferences." In 2016 Global Conference on Business, Management and Entrepreneurship. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.41.

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Romaputri Andilolo, Imanuella, and Ikma Citra Ranteallo. "Food Supply Chain: Consumer Preferences." In 2016 Global Conference on Business, Management and Entrepreneurship. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.42.

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Onggo, Bhakti Stephan, Christine Currie, Tomy Perdana, Gheo Rahmat Fauzi, Audi Luqmanul Hakim Achmad, and Cipta Endyana. "Relief Food Supply Network Simulation." In 2021 Winter Simulation Conference (WSC). IEEE, 2021. http://dx.doi.org/10.1109/wsc52266.2021.9715527.

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Wang, Dianhua, and Douxuan Huang. "Food Supply Chain Management under Conditions of Food Safety." In 2010 International Conference on Management and Service Science (MASS 2010). IEEE, 2010. http://dx.doi.org/10.1109/icmss.2010.5577267.

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Jeremić, Marija, Bojan Matkovski, and Stanislav Zekić. "The Green Food Supply Chain Concept." In 29th International Scientific Conference Strategic Management and Decision Support Systems in Strategic Management. University of Novi Sad, Faculty of Economics in Subotica, 2024. http://dx.doi.org/10.46541/978-86-7233-428-9_423.

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The traditional food supply chain is a complex network of interconnected entities whose function is to supply consumers with enough health-safe products, i.e. enough food with optimization of production and distribution. In the previous period, the traditional supply chain has faced numerous challenges and problems. Globalization, climate change, changes in living standards and consumer preferences, limited natural resources (agricultural land and water), growth in the amount of food and packaging waste, as well as food insecurity led to creation of numerous national and international regulations and agendas related to environmental protection. Those regulations and agendas influence various business philosophies, including the philosophy of food supply chain management. With its focus on optimizing production and distribution of food, the traditional supply chain cannot meet the international regulations' requirements. Because of that it was necessary to go in the direction of greening the activities of the traditional supply chain, i.e. in the direction of defining the concept of a green food supply chain. The concept of a green food supply chain represents an improved, wider concept of a traditional food supply chain that, apart from standard activities, agricultural production, processing and distribution of products, also includes additional activities such as green procurement, green product design and reverse logistics. Therefore, bearing in mind that in the future food should be produced and distributed in a way that pollutes the environment as little as possible, the aim of the research is an analysis of the importance of the green supply chain concept in food production and distribution. Considering the defined goal, the literature review method was used with a focus on the Scopus database. The results of the research indicated that due to the complexity and frequent changes of regulations in practice, the green supply chain concept is still not sufficiently applied.
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Hu, Yingjie, JianQiang Hu, Yifan Xu, Fengchun Wang, and Rong Zeng Cao. "Contamination control in food supply chain." In 2010 Winter Simulation Conference - (WSC 2010). IEEE, 2010. http://dx.doi.org/10.1109/wsc.2010.5678963.

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Mali, Ajit S., Amol M. Jagtap, Shubham Katekar, Shubham Shinde, and Kunal Ashtekar. "Food Supply Chain Management Using Hyperledger." In 2023 7th International Conference on Trends in Electronics and Informatics (ICOEI). IEEE, 2023. http://dx.doi.org/10.1109/icoei56765.2023.10125782.

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Reports on the topic "Food supply"

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Piirsalu, Evelin. The generation of food waste and food loss in the Estonian food supply chain. SEI, May 2022. http://dx.doi.org/10.51414/sei2022.018.

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Food waste and food loss are an important part of the debate on climate change and the sustainable use of natural resources. SEI Tallinn conducted the study of food waste and food loss in Estonia’s food supply chain during 2020–2021. This brief concludes the results of the study and provides some key recommendations for the prevention and reduction of food waste and food loss.
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Pullman, Madeleine, Robin Fenske, and Wayne Wakeland. Food Delivery Footprint: Addressing Transportation, Packaging, and Waste in the Food Supply Chain. Portland State University Library, June 2010. http://dx.doi.org/10.15760/trec.129.

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van Berkum, Siemen, Just Dengerink, and Ruerd Ruben. The food systems approach: sustainable solutions for a sufficient supply of healthy food. The Hague: Wageningen Economic Research, 2018. http://dx.doi.org/10.18174/451505.

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Patunru, Arianto, Galuh Hatta, and Pingkan Audrine. Mitigating Food Supply Chain Disruptions Amid Covid-19. Jakarta, Indonesia: Center for Indonesian Policy Studies, 2020. http://dx.doi.org/10.35497/310010.

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Vos, Rob, and Thomas Reardon. Food supply chains: Business resilience, innovation, and adaptation. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/9780896293991_06.

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Steinbach, Sandro. Exchange Rate Volatility and Global Food Supply Chains. Cambridge, MA: National Bureau of Economic Research, August 2021. http://dx.doi.org/10.3386/w29164.

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van Ruth, Saskia M. Impact of the COVID-19 pandemic on food fraud vulnerability in food supply networks. Wageningen: Wageningen Food Safety Research, 2020. http://dx.doi.org/10.18174/536459.

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Novie, Alexander. Street Level Food Networks: Understanding Ethnic Food Cart Supply Chains in Eastern Portland, OR. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.2082.

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Reardon, Thomas, and Johan Swinnen. COVID-19 and resilience innovations in food supply chains. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133762_30.

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Sexton, Steven, and David Zilberman. How Agricultural Biotechnology Boosts Food Supply and Accomodates Biofuels. Cambridge, MA: National Bureau of Economic Research, January 2011. http://dx.doi.org/10.3386/w16699.

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You might also be interested in the extended bibliographies on the topic 'Food supply' for particular source types:
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