Journal articles: '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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Nabi, Brera Ghulam, Kinza Mukhtar, Rai Naveed Arshad, Emanuele Radicetti, Paola Tedeschi, Muhammad Umar Shahbaz, Noman Walayat, Asad Nawaz, Muhammad Inam-Ur-Raheem, and Rana Muhammad Aadil. "High-Pressure Processing for Sustainable Food Supply." Sustainability 13, no. 24 (December 16, 2021): 13908. http://dx.doi.org/10.3390/su132413908.

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Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

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Turk, Rima, and Alun Thomas. "Food Insecurity in Nigeria: Food Supply Matters." Selected Issues Papers 2023, no. 018 (March 2023): 1. http://dx.doi.org/10.5089/9798400236921.018.

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N.Arunfred, N. Arunfred, and Dr D. Kinslin Dr.D.Kinslin. "Impact of modern Retail over Food Supply Chain Management." Global Journal For Research Analysis 3, no. 1 (June 15, 2012): 45–47. http://dx.doi.org/10.15373/22778160/january2014/71.

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Eustachio Colombo, Patricia, Emma Patterson, Liselotte Schäfer Elinder, Anna Karin Lindroos, Ulf Sonesson, Nicole Darmon, and Alexandr Parlesak. "Optimizing School Food Supply: Integrating Environmental, Health, Economic, and Cultural Dimensions of Diet Sustainability with Linear Programming." International Journal of Environmental Research and Public Health 16, no. 17 (August 21, 2019): 3019. http://dx.doi.org/10.3390/ijerph16173019.

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There is great potential for reducing greenhouse gas emissions (GHGE) from public-sector meals. This paper aimed to develop a strategy for reducing GHGE in the Swedish school food supply while ensuring nutritional adequacy, affordability, and cultural acceptability. Amounts, prices and GHGE-values for all foods and drinks supplied to three schools over one year were gathered. The amounts were optimized by linear programming. Four nutritionally adequate models were developed: Model 1 minimized GHGE while constraining the relative deviation (RD) from the observed food supply, Model 2 minimized total RD while imposing stepwise GHGE reductions, Model 3 additionally constrained RD for individual foods to an upper and lower limit, and Model 4 further controlled how pair-wise ratios of 15 food groups could deviate. Models 1 and 2 reduced GHGE by up to 95% but omitted entire food categories or increased the supply of some individual foods by more than 800% and were deemed unfeasible. Model 3 reduced GHGE by up to 60%, excluded no foods, avoided high RDs of individual foods, but resulted in large changes in food-group ratios. Model 4 limited the changes in food-group ratios but resulted in a higher number of foods deviating from the observed supply and limited the potential of reducing GHGE in one school to 20%. Cost was reduced in almost all solutions. An omnivorous, nutritionally adequate, and affordable school food supply with considerably lower GHGE is achievable with moderate changes to the observed food supply; i.e., with Models 3 and 4. Trade-offs will always have to be made between achieving GHGE reductions and preserving similarity to the current supply.

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Hussain Soomro, Aijaz, Nida Shaikh, Tahseen Fatima Miano, Asadullah Marri, Shahzor Gul Khaskheli, and Dileep Kumar. "FOOD WASTE MANAGEMENT STRATEGIES IN FOOD SUPPLY CHAIN." International Journal of Ecosystems and Ecology Science (IJEES) 11, no. 4 (August 28, 2021): 759–66. http://dx.doi.org/10.31407/ijees11.413.

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Loke, Matthew K., and PingSun Leung. "Quantifying food waste in Hawaii’s food supply chain." Waste Management & Research 33, no. 12 (October 7, 2015): 1076–83. http://dx.doi.org/10.1177/0734242x15607427.

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Davidson, Rebecca K., Wilson Antunes, Elisabeth H. Madslien, José Belenguer, Marco Gerevini, Tomas Torroba Perez, and Raffaello Prugger. "From food defence to food supply chain integrity." British Food Journal 119, no. 1 (January 3, 2017): 52–66. http://dx.doi.org/10.1108/bfj-04-2016-0138.

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Purpose Consumer confidence in the European food industry has been shaken by a number of recent scandals due to food fraud and accidental contamination, reminding the authors that deliberate incidents can occur. Food defence methods aim to prevent or mitigate deliberate attacks on the food supply chain but are not a legal requirement. The purpose of this paper is to discuss how proactive and reactive food defence practices can help prevent or mitigate malicious attacks on the food chain and also food fraud, food crime and food safety. The authors look at how food defence differs from food safety and how it contributes to food supply chain integrity. Design/methodology/approach Food defence has been the focus of two different EU FP7 security projects, EDEN and SNIFFER. Food industry stakeholders participated in workshops and demonstrations on food defence and relevant technology was tested in different food production scenarios. Findings Food industry end-users reported a lack of knowledge regarding food defence practices. They wished for further guidelines and training on risk assessment as well as access to validated test methods. Novel detection tools and methods showed promise with authentication, identification, measurement, assessment and control at multiple levels of the food supply chain prior to distribution and retail. Practical implications The prevention of a contamination incident, prior to retail, costs less than dealing with a large foodborne disease outbreak. Food defence should therefore be integral to food supply chain integrity and not just an afterthought in the wake of an incident. Originality/value It is argued that food defence practices have a vital role to play across the board in unintentional and intentional food contamination incidents. The application of these methods can help ensure food supply chain integrity.

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Lam, Hon-Ming, Justin Remais, Ming-Chiu Fung, Liqing Xu, and Samuel Sai-Ming Sun. "Food supply and food safety issues in China." Lancet 381, no. 9882 (June 2013): 2044–53. http://dx.doi.org/10.1016/s0140-6736(13)60776-x.

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Kruse, H. "Globalization of the food supply–food safety implications." Food Control 10, no. 4-5 (August 1999): 315–20. http://dx.doi.org/10.1016/s0956-7135(99)00005-5.

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Abbade, Eduardo Botti, and Homero Dewes. "Food insecurity worldwide derived from food supply patterns." Food Security 7, no. 1 (November 26, 2014): 109–20. http://dx.doi.org/10.1007/s12571-014-0405-x.

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Hussain, Malik Altaf, and Alaa El-Din Ahmed Bekhit. "Innovative Foods: The Future Food Supply, Nutrition and Health." Foods 12, no. 7 (March 23, 2023): 1359. http://dx.doi.org/10.3390/foods12071359.

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Golem, Devon L., and Carol Byrd-Bredbenner. "Emergency Food Supplies in Food Secure Households." Prehospital and Disaster Medicine 30, no. 4 (July 1, 2015): 359–64. http://dx.doi.org/10.1017/s1049023x15004884.

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AbstractIntroductionLimited food supply paired with reduced access to food during emergency disasters can lead to malnutrition. To date, research evaluating the adequacy of household emergency food supplies relies on self-reported data from surveys and has not been measured objectively in households in the United States. The main objective of this study was to describe household calorie availability and nutrient density in a normal situation and to project changes that could occur when emergencies (eg, natural disasters) restrict replenishment of food supplies and disrupt water and/or energy needed for food preparation and storage.HypothesisThe calorie availability of the food supply within households in New Jersey (USA) is anticipated to be well above the recommended 3-day period. However, it is anticipated that the nutritional density of the food supply within these households will be negative. Additionally, the disaster-related factors that diminish the ability to consume stored food (eg, lack of water, power for cooking, and/or proper storage) will further reduce the caloric and nutritional adequacy of the household food supply.MethodsThe household food supplies of 100 food secure families in New Jersey were inventoried at a non-emergency point in time. The number of days that the inventoried food supply would provide all household members 100% of the daily value (DV) for calories and other nutrients was determined. Additionally, the effects of water and power shortages on nutritional availability of household food supply were estimated.ResultsThe households had an average of 33.16 days (SD=21.97; range=8.14-125.17 days) of calories at 100% DV for all household members. Lack of water, energy for cooking, or both would render a decrease in the total household calories by 28%, 35%, or 38%, respectively. Loss of power for greater than five days would reduce availability of household calories by 27%. A positive nutrient density was observed with and without the food-related resources of water and power.ConclusionThe mean food supply within the sampled households exceeds the current emergency preparedness recommendations, even when considering specific nutrients and emergency-related factors that affect ability to consume the food supply. Cross-sectional observation of the household food supply of food secure families in New Jersey reveals adequate dietary-based emergency preparedness and low vulnerability to emergency-induced food insecurity.GolemDL,Byrd-BredbennerC.Emergency food supplies in food secure households.Prehosp Disaster Med.2015;30(4):1–6.

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Kobashi, Sumiji. "Environmental Conservation and Food Supply." TRENDS IN THE SCIENCES 2, no. 2 (1997): 31–34. http://dx.doi.org/10.5363/tits.2.2_31.

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Bánáti, D. "Animal cloning for food supply." Acta Alimentaria 38, no. 1 (March 2009): 117–32. http://dx.doi.org/10.1556/aalim.2008.0039.

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Kasha, Ken J. "Biotechnology and world food supply." Genome 42, no. 4 (August 1, 1999): 642–45. http://dx.doi.org/10.1139/g99-043.

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Biotechnology, the use of molecular and cellular tools to genetically modify and improve food supply, will play an increasing and important role in the continuing struggle to produce sufficient food for an ever increasing world population. Many of the approaches will supplement and enhance conventional breeding and also address environmental concerns and help to stabilize food production. This review provides a perspective dealing specifically with crops and three areas of biotechnology, namely, genome analysis with molecular markers, cell- and tissue-culture procedures, and the rapid and precise incorporation of genes via transformation. One must remember that biotechnology is still in its infancy, and that approaches will be greatly improved and more efficiently utilized in the future for the betterment of mankind.Key words: plants, food, hunger, genome analysis, cell culture, genetic transformation.

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Petersen, Carolyn. "Cryptosporidium and the food supply." Lancet 345, no. 8958 (May 1995): 1128–29. http://dx.doi.org/10.1016/s0140-6736(95)90972-9.

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Leung, G. "Understanding Halal Food Supply Chain." Nutrition Bulletin 35, no. 4 (November 19, 2010): 371–72. http://dx.doi.org/10.1111/j.1467-3010.2010.01847.x.

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Smith, B. Gail. "Developing sustainable food supply chains." Philosophical Transactions of the Royal Society B: Biological Sciences 363, no. 1492 (August 31, 2007): 849–61. http://dx.doi.org/10.1098/rstb.2007.2187.

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This paper reviews the opportunities available for food businesses to encourage consumers to eat healthier and more nutritious diets, to invest in more sustainable manufacturing and distribution systems and to develop procurement systems based on more sustainable forms of agriculture. The important factors in developing more sustainable supply chains are identified as the type of supply chain involved and the individual business attitude to extending responsibility for product quality into social and environmental performance within their own supply chains. Interpersonal trust and working to standards are both important to build more sustainable local and many conserved food supply chains, but inadequate to transform mainstream agriculture and raw material supplies to the manufactured and commodity food markets. Cooperation among food manufacturers, retailers, NGOs, governmental and farmers’ organizations is vital in order to raise standards for some supply chains and to enable farmers to adopt more sustainable agricultural practices.

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Pugliese, Gina, and Martin S. Favero. "Disease Transmitted Through Food Supply." Infection Control & Hospital Epidemiology 18, no. 11 (November 1997): 796. http://dx.doi.org/10.1017/s0195941700091542.

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Gilland, Bernard. "World population and food supply." Food Policy 27, no. 1 (February 2002): 47–63. http://dx.doi.org/10.1016/s0306-9192(02)00002-7.

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HILEMAN, BETTE. "DI0XINS IN THE FOOD SUPPLY." Chemical & Engineering News 81, no. 27 (July 7, 2003): 7. http://dx.doi.org/10.1021/cen-v081n027.p007a.

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Labant, MaryAnn. "Redesigning the Global Food Supply." Genetic Engineering & Biotechnology News 40, no. 10 (October 1, 2020): 64–67. http://dx.doi.org/10.1089/gen.40.10.18.

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Shaikh, Abdul Rehman, and Asad Ali Qazi. "Centralized supply chain – Food Lord." Emerald Emerging Markets Case Studies 9, no. 2 (September 19, 2019): 1–19. http://dx.doi.org/10.1108/eemcs-02-2019-0038.

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Learning outcomes The learning outcomes are as follows: to understand the impact of external factors in supply chain operations planning; to understand the role of quantitative and qualitative data in supply chain decision-making especially in the restaurant industry; to assess the pros and cons of centralized and decentralized supply chain operations; and to evaluate different alternatives in supply chain planning, for best service level at minimum cost. Case overview/synopsis This case visualizes the planning of supply chain drivers and process improvement to enhance supply chain speed and flexibility. Asim Rizvi has recently joined as senior supply chain manager at Food Lord, a renowned chain of restaurants in Pakistan. As instructed by his CEO, Rizvi has to take a decision for centralization, or to continue the decentralization of supply chain operations at two of their highest selling branches. These two branches were located at a distance of 125 km from each other. The objective of supply chain operations’ consolidation was to minimize cost and further improve the service level. Rizvi was confused about the decision because any decision cannot be taken on the basis of cost and benefit analysis only. A 360-degree analysis and future requirements also play a vital role to decide about supply chain operations. The CEO was very excited to take this decision; that is why newly hired manager Rizvi was analyzing all the facts to reach a decision that would be best for their business. Centralized or decentralized supply chain decision was not easy because normally the business dynamics completely change due to unpredictable customer demand, unavailability of professional suppliers and unavailability of a strong information system, etc. Complexity academic level BBA and MBA Supplementary materials Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes. Subject code CSS 9: Operations and Logistics.

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Mackey, Maureen A., and Charles R. Santerre. "BIOTECHNOLOGY AND OUR FOOD SUPPLY." Nutrition Today 35, no. 4 (July 2000): 120–28. http://dx.doi.org/10.1097/00017285-200007000-00003.

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Beavis, E. "WORLD POPULATION AND FOOD SUPPLY." New Zealand Journal of Geography 52, no. 1 (May 15, 2008): 27. http://dx.doi.org/10.1111/j.0028-8292.1972.tb00541.x.

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Li, Dong, Xiaojun Wang, Hing Kai Chan, and Riccardo Manzini. "Sustainable food supply chain management." International Journal of Production Economics 152 (June 2014): 1–8. http://dx.doi.org/10.1016/j.ijpe.2014.04.003.

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Patel, Daksh, Aditya Sinha, Tilak Bhansali, G. Usha, and S. Velliangiri. "Blockchain in Food Supply Chain." Procedia Computer Science 215 (2022): 321–30. http://dx.doi.org/10.1016/j.procs.2022.12.034.

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Yang, Jiarui. "A Review of Pricing Research on Prefabricated Food Supply Chain Considering Blockchain Technology." Frontiers in Business, Economics and Management 14, no. 3 (April 19, 2024): 101–4. http://dx.doi.org/10.54097/9rb3md03.

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As the pace of urban life gradually accelerates, prefabricated foods that balance efficiency and health have come into the public view. Given the rapid development of the prefabricated food industry in China, studying relevant issues in the prefabricated food supply chain is of great significance. This article conducts a literature review by searching for keywords such as prefabricated foods, supply chain pricing, and blockchain technology, analyzing trends, and summarizing findings. It is found that research on prefabricated foods, both domestically and internationally, mainly covers aspects such as raw material processing, product quality, microbial contamination prevention and control, and nutritional value assessment. Regarding pricing decisions in food supply chains, the literature discusses the impact of food loss, inventory strategies, market demand, and pricing on profits. Additionally, researchers have explored the application of blockchain technology in food supply chains, including the influence of conditions and parameters on pricing decisions. Although existing research provides important insights into prefabricated food supply chain management, there are still some limitations. Future research directions include sustainability and environmental factors, emerging markets and international trade, and the application of digital and intelligent technologies. These studies will provide theoretical guidance and practical recommendations for the sustainable development and innovation of prefabricated food supply chains, supporting the establishment of efficient shared cooperative relationships.

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Jain, Vranda, Tavishi Tewary, and Badri Gopalakrishnan. "Unlocking Technology Adoption for a Robust Food Supply Chain: Evidence from Indian Food Processing Sector." Higher School of Economics Economic Journal 25, no. 1 (2021): 147–64. http://dx.doi.org/10.17323/1813-8691-2021-25-1-147-164.

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Mate, Dr Nilesh R. "Resilient Food Supply Chain of India during Covid 19 Pandemic." International Journal for Research in Applied Science and Engineering Technology 10, no. 2 (February 28, 2022): 720–30. http://dx.doi.org/10.22214/ijraset.2022.40374.

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Abstract: The continuous supply of foods to the people across various localities is always a challenging task in normal conditions, whereas in case of pandemic situations like Covid 19 it becomes most difficult due to various factors impacting upon operational efficiency of the supply chain. In case of crisis situations the response of the system particularly food supply chain to serve the needs of the society was evaluated in this paper. The resiliency of supply chain in food sector was studied and accordingly related literature reviewed. Indian supply chain challenges are unique in nature due to its bio-diversity and geographic location. The methodology adopted to study this resiliency of Indian food supply chain was through available literature review, and study of data related to food supply chain. The resiliency of food supply chain was identified based on the results of price stabilization over period of time and availability of supplies during succeeding stages of Covid 19 pandemic. The synchronization of activities involved in SCM to create value for the customers through options like information reliability, Quality standard checkpoints, transportation flexibility, adoption of technology etc. were proposed. Keywords: Pandemic, Covid 19, Food Supply Chain, Supply Chain Risks, Resilient Supply Chain, Supply Chain Network (SCN)

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Abbade, Eduardo Botti. "Environmental impacts of food supply and obesogenic severity worldwide." British Food Journal 117, no. 12 (December 7, 2015): 2863–79. http://dx.doi.org/10.1108/bfj-12-2014-0404.

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Purpose – The purpose of this paper is to investigate whether the severity of obesogenic societies is associated with more significant environmental impacts, and whether these impacts are associated with the production, supply, and consumption of animal foods more so than with plant foods. Design/methodology/approach – This ecological study was based on analyses of available data regarding populations of countries throughout the world. The study analyzed indicators related to food production, food supply, the anthropometric traits of malnutrition, and ecological impacts. Data were analyzed via scatter plots and Pearson’s correlation. Findings – Food supply, when compared with food production, is more significantly associated with environmental impacts. Also, the supply of meats, when compared with the supply of cereals, has a stronger association with environmental impacts and obesogenic severity. Meat supply is strongly associated with the ecological footprint (r=0.782, p < 0.001), with CO2 emissions (r=0.602, p < 0.001), and with the water footprint (r=0.503, p < 0.001). Thus, the average body mass index (BMI) of populations worldwide is strongly associated with environmental impacts considering the ecological footprint (r=0.559, p < 0.001), and the CO2 emissions (r=0.460, p < 0.001). Practical implications – Actions that are better aligned with worldwide urgencies related to obesogenic problems, food supply/consumption, and environmental issues are needed. This study provides a better understanding about environmental and obesogenic impacts associated with food supply. Originality/value – The originality is focussed on important evidence regarding environmental and obesogenic severity strongly associated with meat supply.

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Haji, Mona, Laoucine Kerbache, Mahaboob Muhammad, and Tareq Al-Ansari. "Roles of Technology in Improving Perishable Food Supply Chains." Logistics 4, no. 4 (December 7, 2020): 33. http://dx.doi.org/10.3390/logistics4040033.

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Food supply chains are considered to be more complex systems than other types of supply chains. This complexity is due to the continuous changes taking place, particularly in ensuring the quality of food products throughout the entire supply chain, from growing, procurement of resources, production, and management of stock, to distribution to the final consumers. For that, food supply chain markets have become more highly developed in the use of modern technologies, and have begun to implement them in their logistical systems to satisfy their customers’ needs. The main objectives of this review are to identify the different technological implementations in different phases of the food supply chain processes and point out the key factors for using technologies to improve the characteristics of the perishable food supply chain. A total number of 137 articles were analyzed in this research to achieve these review objectives. Some of the various technologies found in different phases of the food supply chain were radio frequency identification (RFID), the Internet of Things (IoT), blockchain, three-dimensional printing (3DP), autonomous vehicles, and unmanned aerial vehicles (UAVs). These technologies were found in different phases of the food supply chain and improved the efficiency of supplying perishable foods. The review identified different characteristics of the perishable food supply chain. The main finding indicated that technological implementation enhances the efficiency and sustainability of the food supply chains and helps to retain perishable food characteristics.

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Du, Yulin. "Study on the Management of Sourcing Uncertainty in Intermediaries Selling Expired Foods." Highlights in Business, Economics and Management 11 (May 9, 2023): 137–43. http://dx.doi.org/10.54097/hbem.v11i.7958.

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Currently, as the snack food industry in China continues to grow, so does the advent food industry. With increasing academic interest in advent foods, the advent food industry is one of the key research topics today. Today's researchers have made in-depth progress in the direction of selling advent foods. However, there is still a research gap and a uniform interpretation and perception of how to ensure the certainty of the source of advent foods. Therefore, the research topic of this paper is to study the uncertainty of supply governance for the middlemen of the sale of advent foods. The research methodology of this paper is as follows: firstly, the author analyzes the causes of uncertainty in the supply of the middlemen in the sale of foodstuffs in the interim period. Then the author investigates the strategies based on the causes, so as to provide solutions to the uncertainty in the supply of the middlemen in the sale of foodstuffs in the interim period. Based on the technical environment of big data, this paper mainly discusses the uncertainty of the supply of critical food sources and proposes corresponding suggestions for critical food sales intermediaries to solve the uncertainty of the supply of critical food sources.

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Chen, Jun, Yu Pei, and Shi Yan Xu. "Application of Ultra-high Pressure Processing Technology." Journal of Economics and Public Finance 5, no. 3 (July 31, 2019): p341. http://dx.doi.org/10.22158/jepf.v5n3p341.

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High pressure processing is an innovation for the traditional food processing and preservation method. Since the method of ultra-high pressure processing (HPP) exerts a very little influence on the covalent bond of food, its influence on the nutrition, taste, and texture of food is minimized. However, HPP food is perishable in long distance transportation and sales process. Since food freshness directly affects the final demand in market, how to use the appropriate strategy to manage commodity stocks effectively during the long time and distance in food transportation and match the supply and demand of HPP food to improve the competitiveness of companies are the challenges faced by HPP food companies in upstream and downstream supply chain. This paper describes of the different features of HPP foods compared to that of traditional processed foods, and analyzes the collaboration of HPP foods supply chain members.

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Karthik, Pulipati, and Thume Vamshi Krishna. "To Enhance Enterprise Resource Planning with Blockchain: Food Supply Chain." International Journal of Science and Research (IJSR) 11, no. 4 (April 5, 2022): 277–83. http://dx.doi.org/10.21275/sr22401220948.

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Garcia-Closas, Reina, Antoni Berenguer, and Carlos A. González. "Changes in food supply in Mediterranean countries from 1961 to 2001." Public Health Nutrition 9, no. 1 (February 2006): 53–60. http://dx.doi.org/10.1079/phn2005757.

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AbstractObjectiveTo describe geographical differences and time trends in the supply of the most important food components of the traditional Mediterranean diet.DesignFood supply data collected from national food balance sheets for the period 1961–2001.SettingSelected Mediterranean countries: Spain, Italy, France, Greece, Algeria, Morocco, Tunisia and Turkey.ResultsDifferences of almost 30-fold and five-fold were found in the supply of olive oil and fruits and vegetables, respectively, among the Mediterranean countries studied during the 1960s. A favourable increasing trend for the supply of fruit and vegetables was observed in most Mediterranean countries. However, an increase in the supply of meats and dairy products and a decrease in the supply of cereals and wine were observed in European Mediterranean countries from 1961 until 2001. Only in African and Asiatic Mediterranean countries were cereals the base of food supply. During the 1990s, Greece's food supply pattern was closest to the traditional Mediterranean diet, while Italy and Spain maintained a high availability of fruits, vegetables and olive oil, but were losing the other typical components. Among African and Asiatic Mediterranean countries, only Turkey presented a traditional Mediterranean dietary pattern except with respect to olive oil, the supply of which was very low. France showed a Western dietary pattern, with a high supply of animal products and a low supply of olive oil.ConclusionsDietary supplies in the Mediterranean area were quite heterogeneous in the 1960s and have experienced a process of Westernization, especially in European Mediterranean countries.

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Kurniawati, Dwi Agustina. "BALANCE HALAL FOOD SUPPLY CHAIN: A MATHEMATICAL MODEL APPROACH FOR HALAL FOOD SUPPLY CHAIN SUSTAINABILITY." Jurnal Sains dan Teknologi Industri 16, no. 1 (December 17, 2018): 83. http://dx.doi.org/10.24014/sitekin.v16i1.6093.

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As the demand for halal food becomes raising and the supply of halal food is limited, it is required a strategy to optimize the halal food supply chain. The optimization of halal food supply chain can support its sustainability. Therefore, study about halal food supply chain optimization is required. This paper try to develop a mathematical model, entitled as Balance Halal Supply Chain (BHSC) model. This model propose a distribution strategy for halal food supply chain from limited halal slaughterhouses to several halal markets so as the total cost of distribution becomes minimize. It is assumed that all halal market demands must be fulfilled, so the lack ness cost becomes zero. The model try to fulfill all the halal market demands and minimize the oversupply and transportation costs. BHSC is modeled as MILP. Numerical experiment is performed to validate the model and it is solved by CPLEX Solver Version 12.6.3. Based on the experiment result, it is shown that the model can be used by halal supply chain decision maker as the decision making tool to design the best strategy for distributing the limited number of halal meat to many halal markets for its supply chain sustainability. The BHSC model can minimize the total cost of distribution that consists of oversupply and transportation costs, in the case of all halal market demands must be fulfilled. In conclusion, the proposed model becomes an alternative method to support the halal food supply chain sustainability.

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Pretorius, Beulah, Jane Ambuko, Effie Papargyropoulou, and Hettie C. Schönfeldt. "Guiding Nutritious Food Choices and Diets along Food Systems." Sustainability 13, no. 17 (August 24, 2021): 9501. http://dx.doi.org/10.3390/su13179501.

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Poor diets are responsible for more of the global burden of disease than sex, drugs, alcohol, and tobacco combined. Without good health, food security, and nutrition, development is unsustainable. How food is grown, distributed, processed, marketed, and sold determines which foods are available, affordable, and acceptable within the local cultural context. These factors guide food choices, influencing the quality of people’s diets, and hence they play a vital part in health. The food system is complex and is neither nutrition nor health driven. Good nutrition and human health are not seen as important supply chain outcomes, diminishing between the different processes and actors in the chain. This is in contrast to the environmental and labour concerns now also perceived as supply chain issues. Although food loss and waste is now appreciated as key to sustainable food supply chains, the critical role on nutrition security remains obscure. In a free market dispensation, the trade-offs between agricultural production and income generation versus nutrient delivery from farm to fork needs to be addressed. Investment and incentivised initiatives are needed to foster diverse food production, preservation, distribution and influence consumers’ behaviour and consumption. The decisions made at any stage of the food supply chain have implications on consumer choices, dietary patterns, and nutritional outcomes. Leveraging the entire food system is an underused policy response to the growing problem of unhealthy diets.

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Toma, Luiza, Cesar Revoredo‐Giha, Montserrat Costa‐Font, and Bethan Thompson. "Food Waste and Food Safety Linkagesalong the Supply Chain." EuroChoices 19, no. 1 (April 2020): 24–29. http://dx.doi.org/10.1111/1746-692x.12254.

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Lazaridesa, Harris N. "Food Processing Technology in a Sustainable Food Supply Chain." Procedia Food Science 1 (2011): 1918–23. http://dx.doi.org/10.1016/j.profoo.2011.09.282.

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Journal articles on the topic 'Food supply'

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