Implementation of global traceability standards: incentives and opportunities

Abstract

Purpose

Implementing global traceability standards (GTSs) facilitates interoperability in food supply chains (FSCs). The purpose of this paper is to present incentives, opportunities and requirements for implementing GTSs in a fresh FSC.

Design/methodology/approach

The research was developed in two stages: a literature review was conducted to establish a theoretical framework; and then an in-depth case study of a Swedish fresh fish supply chain was conducted. The Kano methodology was used to evaluate opportunities based on implementation requirements in each enterprise.

Findings

FSC enterprises implement a GTS to meet legal food traceability requirements. This incentive is stronger among enterprises upstream in the FSC than among downstream enterprises. Downstream enterprises emphasize communication with the end consumer as an incentive to implement a GTS. Implementing a GTS increases the opportunity to preserve end consumer confidence, efficiency in information sharing, reduces time in inventory management and the risk of theft.

Research limitations/implications

The paper contributes to the field of food traceability by providing knowledge regarding incentives, opportunities and requirements for implementing standards to meet food traceability requirements at FSC enterprises.

Practical implications

Regulatory requirements on traceability preservation of food safety, quality and sustainability stipulate the implementation of a GTS. The research presented can support managers in understanding incentives and opportunities for implementing a GTS.

Originality/value

This paper combines in-depth academic research with the involvement of Swedish fresh food enterprises. The study is of benefit to fresh food enterprises, authorities and organizations in the further implementation and development of GTSs.

Citation

Ringsberg, H.A. (2015), "Implementation of global traceability standards: incentives and opportunities", British Food Journal, Vol. 117 No. 7, pp. 1826-1842. https://doi.org/10.1108/BFJ-10-2014-0353