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In China food waste during the catering service process namely the back end of the entire food supply chain has neither received sufficient attention nor been evaluated precisely even though it has been the cause of food security concerns. In response considering the complex tacit knowledge embedded at the front end of the Chinese catering supply chain this article aimed at addressing relevant issues from the viewpoint of tacit knowledge.

This article is conceptual in nature. From the perspective of knowledge management (KM), we used a deductive method to explore intricate tacit knowledge embedded at the front end of the catering supply chain in China.

The key challenges in preventing food waste in the Chinese catering supply chains are: (1) a variety of knowledge icebergs in Chinese catering culture, (2) the complex tacit dimension of knowledge in Chinese cookery, and (3) difficulties in bringing standardization to the Chinese catering business. The three KM-based step-by-step solutions are: (1) standardizing the essential cookery techniques of Chinese cuisine, (2) encouraging catering enterprises to create online knowledge-sharing platforms to reduce food waste for all stakeholders, and (3) using big data to build a nationwide KM system.

Our research indicates that the of a comprehensive KM system specific to the Chinese catering supply chain is crucial for standardizing the essential cookery techniques of Chinese cuisine and analyzing big data, which could help improve Chinese catering processes and gastronomic habits in reality, so as to more effectively prevent food waste.

Our research contributes to the literature by connecting the reduction of food waste issues with the KM perspective. A key to more efficiently reducing food waste in China lies in the lack of a deeper, more systematic understanding of the tacit dimension of knowledge in Chinese cookery and impressive dietary culture, namely the front end of the catering supply chain.

The purpose of this paper is to investigate the differences in value outcomes within the Greek food chain by examining its key members and to illustrate which members are contributing, excelling and underperforming towards value creation.

A survey was conducted with 1,121 companies representing four Greek food sectors and each tier of the chain. These companies evaluated the value outcomes of their supply chain based on four competitive priorities and the subsequent data were analysed by employing appropriate statistical techniques.

The primary producers were found to have the worst value outcomes, whilst the best outcomes were noted for catering firms. The findings show that the Greek food chain has still many characteristics of a traditional chain and many improvements are required to reach the “best value chain” status.

The results could be used as benchmark points to guide managers towards achieving highest scores in specific business operations. The paper demonstrates a logical methodological process for obtaining these results which can be used by managers.

To the authors’ knowledge, this is the first paper providing an overall view of value outcomes of various chain members altogether and of the chain they are part of. The paper has filled a relevant gap in the literature by providing an empirical comparison of the perceived value outcomes for several tiers in a food chain.

The way that food supply companies have structured themselves in order to maximise their sales to the retail chain are examined. How appropriate this structure is for supplying the catering market is examined, and how food companies are coping with the strains of this structure are identified. The role of the intermediate distributor in the distribution chain is assessed.

The purpose of this study is to empirically investigate the impact of institutional pressures, institutional logics and institutional complexity on Sustainable Supply Chain Management (SSCM) practices across mixed public and private sector supply chains.

Multi-case study data were collected from three tiers of food and catering supply chains: the customer/consumer tier; focal public sector UK Universities; and private sector suppliers/contractors.

The findings indicate that: normative and mimetic pressures are more prevalent in focal Universities, compared to suppliers; there is typically no single dominant logic across these supply chains; and the multiplicity of institutional logics (e.g. sustainability logic versus financial logic) increases institutional complexity. Therefore, in the typical case of homogeneity in terms of institutional pressures and logics, e.g. with a dominant sustainability logic throughout the supply chain, radical change in SSCM practices is facilitated. In contrast, in the more typical case when there is heterogeneity, with competing logics at different supply chain tiers, this limits SSCM to more incremental changes in practices.

This study is limited to three tiers of the food and catering supply chains of UK Universities.

To aid in the successful implementation of SSCM, this study suggests a need for managers to develop an initial understanding of the prevailing institutional logics and pressures at different tiers of the supply chain.

A number of the SSCM practices studied address social sustainability.

No previous studies have empirically investigated the impact of institutional complexity in the context of SSCM practices across supply chains, involving both mixed public and private sector organisations.

The purpose of this paper is to show that a proactive sourcing strategy can be just as important as a proactive marketing strategy in achieving sustainable competitive advantage.

The paper reports on action research carried out in the UK beef industry, with a focus on the food service supply chain. The methodology is inductive and qualitative, using a multi‐case, multi‐site approach. The supply chains presented in the case were analysed from farm gate to consumer, interviewing multiple participants at each stage of the supply chain.

This study offers some partial support for configuration‐based approaches. However, the case also raises some doubts about the validity of configuration thinking, as it is not the complexity or ambiguity of the relationships that is key in the case, but the fact that brand ownership and contracts create property rights for their owner that create a relatively permanent power resource for Pioneer, the case study company, in its market struggle with its customers and competitors. This interpretation supports the power and property rights views of strategic management rather than the configuration approach.

The research is based upon in‐depth knowledge of the UK beef and red meat industry. It would be beneficial if further in‐depth studies could be undertaken in other agri‐food supply chains to further validate the findings.

Although the focus of this article has been upon choosing appropriate sourcing strategies, the case study has also illustrated the importance for business managers of linking this sourcing strategy with a firm's marketing, and more specifically its branding strategy.

The paper analyses the key differences in demand, supply and power and leverage characteristics in the food service beef supply chain to highlight the need for government agencies, think‐tanks and industry participants to have a more robust understanding of industries before advocating the adoption of any one approach for all UK agri‐food supply chains. This paper should be of value to researchers in this area and to managers responsible for strategy formation in UK agri‐food supply chains.

The supply chain (SC) encompasses all actions related to meeting customer requests and transferring materials upstream to meet those demands. Organisations must operate towards increasing SC efficiency and effectiveness to meet SC objectives. Although most businesses expected the coronavirus disease 2019 (COVID-19) pandemic to severely negatively impact their SCs, they did not know how to model disruptions or their effects on performance in the event of a pandemic, leading to delayed responses, an incomplete understanding of the pandemic's effects and late deployment of recovery measures. Therefore, this study aims to consider the impact of implementing Bayesian network (BN) modelling to measure SC performance in the airline catering context.

This study presents a method for modelling and quantifying SC performance assessment for airline catering. In the COVID-19 context, the researchers proposed a BN model to measure SC performance and risk events and quantify the consequences of pandemic disruptions.

The study simulates and measures the impact of different triggers on SC performance and business continuity using forward and backward propagation analysis, among other BN features, enabling us to combine various SC perspectives and explicitly account for pandemic scenarios.

This study's findings offer a fresh theoretical perspective on the use of BNs in pandemic SC disruption modelling. The findings can be used as a decision-making tool to predict and better understand how pandemics affect SC performance.

The research (funded by the Esmee Fairbairn Foundation) aims to support the UK Public Sector Food Procurement Initiative by working with leading contract caterers to develop principles of sustainable food procurement and key performance indicators to measure progress in putting them into practice.

Initial informal discussions with catering contractors confirmed the need for the research and explored ideas as to how to take it forward. Extensive secondary research then informed the development of nine draft principles of sustainable food procurement. These were further refined following review by individual companies. An expert panel was then convened for final drafting and to reach consensus.

The research provides operating principles that can be used to inform procurement practice. However changing organisational practice, particularly in large organizations, is challenging and will take time. The researchers have produced a guide to assist implementation and monitoring of progress.

Public sector catering is only 7 per cent of the total catering market by value. Therefore progress in this sector has a limited impact on the overall catering food supply chain. Only five of the original nine principles were adopted, so not all aspects of the sustainability agenda may be addressed.

The paper has value in assisting the implementation of UK Government policy towards sustainable food. Participants in the research are dominant within public sector contract catering and have reached consensus as to which aspects of the sustainability agenda it is feasible to progress at the present time.

Reviews alternative approaches to new product development and new service development. Compares them in the context of the flight‐catering sector which is particularly suitable for such comparison as it is made‐up of a supply chain involving three distinctive stakeholders food manufacturers, flight caterers and airlines. Argues that airlines adopt a process for development based largely on new service development, whereas caterers and suppliers tend to adopt a new product development approach. Confirms previous studies of innovation in service operations, that most innovations are modifications to existing products or services as opposed to completely new, “original” innovations. Concludes that in other industries, the level of innovation is greater in larger companies and limited for smaller companies.

The purpose of this study is to examine the disruptive effects of COVID-19 on supply chains and question the role of accounting information in managing these supply chains in the face of such disruptive effects.

The study first explains the effects of COVID-19 on the supply chains of business entities. It then explains the role of accounting information in supply chain management, questions accounting information's ability to play such a role, and makes recommendations for better accounting disclosures and accounting research for supply chains of firms. To illustrate the salient points, a case study of Fisher and Paykel Healthcare is conducted. It identifies the risks and uncertainties of supply chains exposed by COVID-19 disruptions to businesses.

COVID-19 has affected Fisher and Paykel Healthcare from both the supply-side (upstream) and demand-side (downstream) perspectives. On the supply side, it has disrupted the supply of raw materials used in the manufacture of respiratory devices and the costs of importing such materials. On the demand side, it has disrupted market logistics and customer demand. This has subsequently affected production. Such disruptions can be overcome through the dissemination of appropriate accounting information for the different stages of the supply chain to the managers. Such accounting information can also be useful to external stakeholders for minimizing their risks.

The study attempts to create an awareness of the supply chain uncertainties faced by managers and stakeholders arising from exogenous shocks, such as a pandemic, and how these uncertainties can be mitigated by aligning accounting information flows with the supply chain activity flows. The observations made in this paper are at a conceptual level and, therefore, can be applied to any industry.

The food processing industry is growing with retail and catering supply chains. With the rising complexity of food products and the need to address food customization expectations, food processing systems are progressively shifting from production line to job-shops that are characterized by high flexibility and high complexity. A food job-shop system processes multiple items (i.e. raw ingredients, toppings, dressings) according to their working cycles in a typical resource and capacity constrained environment. Given the complexity of such systems, there are divergent goals of process cost optimization and of food quality and safety preservation. These goals deserve integration at both an operational and a strategic decisional perspective. The twofold purpose of this paper is to design a simulation model for food job-shop processing and to build understanding of the extant relationships between food flows and processing equipment through a real case study from the catering industry.

The authors designed a simulation tool enabling the analysis of food job-shop processing systems. A methodology based on discrete event simulation is developed to study the dynamics and behaviour of the processing systems according to an event-driven approach. The proposed conceptual model builds upon a comprehensive set of variables and key performance indicators (KPIs) that describe and measure the dynamics of the food job-shop according to a multi-disciplinary perspective.

This simulation identifies the job-shop bottlenecks and investigates the utilization of the working centres and product queuing through the system. This approach helps to characterize how costs are allocated in a flow-driven approach and identifies the trade-off between investments in equipment and operative costs.

The primary purpose of the proposed model relies on the definition of standard resources and operating patterns that can meet the behaviour of a wide variety of food processing equipment and tasks, thereby addressing the complexity of a food job-shop. The proposed methodology enables the integration of strategic and operative decisions between several company departments. The KPIs enable identification of the benchmark system, tracking the system performance via multi-scenario what-if simulations, and suggesting improvements through short-term (e.g. tasks scheduling, dispatching rules), mid-term (e.g. recipes review), or long-term (e.g. re-layout, working centres number) levers.