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Open Access
Article
Publication date: 9 August 2021

Neil Bernard Boyle and Maddy Power

Background: Rising food bank usage in the UK suggests a growing prevalence of food insecurity. However, a formalised, representative measure of food insecurity was not collected…

Abstract

Background: Rising food bank usage in the UK suggests a growing prevalence of food insecurity. However, a formalised, representative measure of food insecurity was not collected in the UK until 2019, over a decade after the initial proliferation of food bank demand. In the absence of a direct measure of food insecurity, this article identifies and summarises longitudinal proxy indicators of UK food insecurity to gain insight into the growth of insecure access to food in the 21st century.

Methods: A rapid evidence synthesis of academic and grey literature (2005–present) identified candidate proxy longitudinal markers of food insecurity. These were assessed to gain insight into the prevalence of, or conditions associated with, food insecurity.

Results: Food bank data clearly demonstrates increased food insecurity. However, this data reflects an unrepresentative, fractional proportion of the food insecure population without accounting for mild/moderate insecurity, or those in need not accessing provision. Economic indicators demonstrate that a period of poor overall UK growth since 2005 has disproportionately impacted the poorest households, likely increasing vulnerability and incidence of food insecurity. This vulnerability has been exacerbated by welfare reform for some households. The COVID-19 pandemic has dramatically intensified vulnerabilities and food insecurity. Diet-related health outcomes suggest a reduction in diet quantity/quality. The causes of diet-related disease are complex and diverse; however, evidence of socio-economic inequalities in their incidence suggests poverty, and by extension, food insecurity, as key determinants.

Conclusion: Proxy measures of food insecurity suggest a significant increase since 2005, particularly for severe food insecurity. Proxy measures are inadequate to robustly assess the prevalence of food insecurity in the UK. Failure to collect standardised, representative data at the point at which food bank usage increased significantly impairs attempts to determine the full prevalence of food insecurity, understand the causes, and identify those most at risk.

Details

Emerald Open Research, vol. 1 no. 10
Type: Research Article
ISSN: 2631-3952

Keywords

Article
Publication date: 25 July 2023

Janpriy Sharma, Mohit Tyagi and Arvind Bhardwaj

This study aims to ground the assessment of the various costing perspectives associated with the dynamics of processed food supply chains (FSCs), for questing the avenues of…

Abstract

Purpose

This study aims to ground the assessment of the various costing perspectives associated with the dynamics of processed food supply chains (FSCs), for questing the avenues of profitability within a food processing enterprise.

Design/methodology/approach

This study underpins the development of the relation hierarchical model, binding the cluster of the key costing enactors, with the various incurred costs in the food supply chain performance system. The developed model is seeded by the inputs gathered from the case enterprises under consideration, which is further contemplated by extending the fundamentals of bipolar fuzzy sets with the methodology of ELECTRE-II.

Findings

Secured primacies owing to the mutual correspondence between the costing cluster reveal the impact of procurement cost in the dynamics of FSC. Furthermore, an inference is grounded relative to the other entities of total costs like investment, production, transportation, distribution and retailing by considering the perspective of a case enterprise. It yields that procurement costing procedurals need to be deliberated supremely, considering the vitality of the costing perspective associated with the other procedurals of the case enterprise.

Originality/value

The framework developed in the presented work clusters the various costing enactors along with the costings in processed FSCs, binding its holistic perspective rather than the discrete approach. The present research work provides an origin to explore the various miniatures more precisely succeeding to secure primacies for upscaling the profit-cost notions. As costing determines the avenues bundled with the production and consumption of various food commodities.

Details

Journal of Enterprise Information Management, vol. 36 no. 6
Type: Research Article
ISSN: 1741-0398

Keywords

Open Access
Article
Publication date: 26 September 2023

Tobias Winkler, Manuel Ostermeier and Alexander Hübner

Regarding the retail internal supply chain (SC), both retailers and research are currently focused on reactive food waste reduction options in stores (e.g. discounting or…

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Abstract

Purpose

Regarding the retail internal supply chain (SC), both retailers and research are currently focused on reactive food waste reduction options in stores (e.g. discounting or donations). These options reduce waste after a surplus has emerged but do not prevent an emerging surplus in the first place. This paper aims to reveal how retailers can proactively prevent waste along the SC and why the options identified are impactful but, at the same time, often complex to implement.

Design/methodology/approach

The authors follow an exploratory approach for a nascent topic to obtain insights into measures taken in practice. Interviews with experts from retail build the main data source.

Findings

The authors identify and analyze 21 inbound, warehousing, distribution and store-related options applied in grocery retail. Despite the expected high overall impact on waste, prevention measures in inbound logistics and distribution and warehousing have not been intensively applied to date.

Practical implications

The authors provide a structured approach to mitigate waste within retailers' operations and categorize the types of barriers that need to be addressed.

Originality/value

This research provides a better understanding of prevention options in retail operations, which has not yet been empirically explored. Furthermore, this study conceptualizes prevention and reduction options and reveals implementation patterns.

Details

International Journal of Physical Distribution & Logistics Management, vol. 53 no. 11
Type: Research Article
ISSN: 0960-0035

Keywords

Article
Publication date: 14 February 2024

Ryan Atkins, Kim Deranek and Robert Sroufe

Research and interest in food loss and waste (FLW) have increased, but barriers stand in the way of firms engaging in food recovery efforts. The purpose of this study is to gain a…

Abstract

Purpose

Research and interest in food loss and waste (FLW) have increased, but barriers stand in the way of firms engaging in food recovery efforts. The purpose of this study is to gain a better understanding of how firms overcome these barriers.

Design/methodology/approach

This study followed a qualitative, field-study-based research design in which 23 decision-makers at food-based organizations were interviewed. Quotes were extracted and categorized to develop a conceptual model of the food recovery process.

Findings

The conceptual model that evolved helps to explain decision-making related to FLW across the following dimensions: barriers to food recovery, incentives to overcome the barriers, internal processes for engaging in food recovery and external relationships influencing internal incentives and processes. In addition, the barriers and incentives were divided into operational and managerial issues.

Originality/value

Building on the barriers to food recovery in prior research, we explored the processes that help firms overcome these barriers. The model developed in this study is an important step toward addressing these processes and relationships. It can serve as a foundation for a variety of future studies of food recovery.

Details

Supply Chain Management: An International Journal, vol. 29 no. 2
Type: Research Article
ISSN: 1359-8546

Keywords

Article
Publication date: 18 January 2024

Daisy Lee, Calvin Wan, Tiffany Cheng Han Leung, Sharyn Rundle-Thiele and Gabriel Li

This paper aims to illustrate the application and effectiveness of a marketing programme co-designed by supply- and demand-side stakeholders to reduce consumer food waste in…

Abstract

Purpose

This paper aims to illustrate the application and effectiveness of a marketing programme co-designed by supply- and demand-side stakeholders to reduce consumer food waste in restaurants.

Design/methodology/approach

This stakeholder-based marketing pilot study adopted the co-create, build and engage framework for programme design and implementation. Major stakeholders, interacting at the point-of-sale, participated in a series of focus groups, interviews and co-design. The research process informed the marketing mix, which aimed to provide value for all parties. The four-week pilot programme was delivered in a non-buffet-style commercial restaurant chain for 10 months. The amount of consumer food leftovers was measured and compared with pre-programme baseline data to evaluate programme effectiveness.

Findings

The results show that the marketing mix co-designed by restaurant stakeholders and consumers effectively reduced food waste by almost half in the pilot period. The profitability of the pilot restaurant increased as food costs decreased.

Research limitations/implications

This research demonstrates how working with stakeholders from both the supply and demand sides can identify motivations and barriers. Insights gained in the research phase can inform the delivery of a marketing mix that reduces consumer food waste. This study demonstrates the marketing research, design, implementation and evaluation process for a marketing programme that reduced consumer food waste.

Practical implications

To effectively reduce consumer food waste, practitioners should not only focus on changing consumers’ behaviour. Co-designing solutions with food service stakeholders to address business and operation challenges is crucial to the attainment of a positive impact at the point-of-sale.

Originality/value

This research shows how marketing changes behaviour in individuals and business entities, contributing to positive environmental impact through waste reduction in the commercial food service sector.

Details

European Journal of Marketing, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0309-0566

Keywords

Article
Publication date: 21 November 2023

Emmanuel Acquah Sawyerr, Michael Bourlakis, Damien Conrad and Carol Wagstaff

This paper explores the nature and operations of the supply chain that serves disadvantaged groups. With the increasing reliance on supplementary food provision through food aid…

Abstract

Purpose

This paper explores the nature and operations of the supply chain that serves disadvantaged groups. With the increasing reliance on supplementary food provision through food aid, the authors seek to emphasise efficiency and sustainability in these supply chains.

Design/methodology/approach

Semi-structured interview data from 32 senior managers and experts from both commercial and food aid supply chains were abductively analysed to develop a relationship-based map of the food chains that serve disadvantaged groups.

Findings

Disadvantaged groups are served by a hybrid food supply chain. It is an interconnected supply chain bringing together the commercial and the food aid supply chains. This chain is unsurprisingly plagued with various challenges, the most critical of which are limited expertise and resources, operational inefficiencies, prohibitive logistics costs and a severe lack of collaboration.

Originality/value

This study identifies the currently limited role of logistics companies in surplus food redistribution and highlights future pathways. Additionally, the authors present useful actionable propositions for managers, practitioners and policymakers.

Details

International Journal of Operations & Production Management, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0144-3577

Keywords

Article
Publication date: 1 September 2023

Tram T.B. Nguyen

This study aims to investigate the supplier selection criteria, relationship quality and level of collaboration in Asian food businesses, while also examining the link between…

Abstract

Purpose

This study aims to investigate the supplier selection criteria, relationship quality and level of collaboration in Asian food businesses, while also examining the link between these practices and business performance. The research focusses on food manufacturing and exporting companies in two emerging economies, China and Vietnam.

Design/methodology/approach

Food manufacturing and exporting companies in two emerging economies – China and Vietnam were surveyed and analysed to extract factors that reflect supplier management and business performance along with their relationship by factor analysis and hierarchical regression. Then, a two-step cluster analysis was applied to identify clusters based on supplier management and explore how different business performance groups manage their suppliers.

Findings

Four clusters that are distinct sets of food firms with detailed references about their typical characteristics revealing their business performance and supplier management practices. Also, the study confirms that certificates, reliability and inspection results constitute the factor of quality-related criteria for food firms. It is an interesting insight into what firms prioritise in selecting and maintaining collaboration and relationships with suppliers that reflect actual demanding specifications for supplier conformity.

Research limitations/implications

The study reveals the business status of the studied companies and each group's specific references, such as the criteria they prefer to select suppliers, the relationship quality and the level of collaboration.

Originality/value

The study is a useful reference for both researchers and practitioners to have a comprehensive view of supplier management in the food industry based on the viewpoint of Asian food manufacturers.

Details

International Journal of Physical Distribution & Logistics Management, vol. 53 no. 10
Type: Research Article
ISSN: 0960-0035

Keywords

Open Access
Article
Publication date: 18 February 2021

Maddy Power, Katie J. Pybus, Kate E. Pickett and Bob Doherty

Background: Evidence suggests that people living in poverty often experience inadequate nutrition with short and long-term health consequences. Whilst the diets of low-income…

Abstract

Background: Evidence suggests that people living in poverty often experience inadequate nutrition with short and long-term health consequences. Whilst the diets of low-income households have been subject to scrutiny, there is limited evidence in the UK on the diet quality and food practices of households reporting food insecurity and food bank use. We explore lived experiences of food insecurity and underlying drivers of diet quality among low-income families, drawing upon two years of participatory research with families of primary school age children.

Methods: We report on a mixed-methods study of the relationship between low income, food bank use, food practices and consumption from a survey of 612 participants, including 136 free text responses and four focus groups with 22 participants. The research followed a parallel mixed-methods design: qualitative and quantitative data were collected separately, although both were informed by participatory work. Quantitative data were analysed using binary and multinomial logistic regression modelling; qualitative data were analysed thematically.

Results: Lower income households and those living with food insecurity struggle to afford a level of fruit and vegetable consumption that approaches public health guidance for maintaining a healthy diet, despite high awareness of the constituents of a healthy diet. Participants used multiple strategies to ensure as much fruit, vegetable and protein consumption as possible within financial constraints. The quantitative data suggested a relationship between higher processed food consumption and having used a food bank, independent of income and food security status.

Conclusions: The findings suggest that individualised, behavioural accounts of food practices on a low-income misrepresent the reality for people living with poverty. Behavioural or educational interventions are therefore likely to be less effective in tackling food insecurity and poor nutrition among people on a low income; policies focusing on structural drivers, including poverty and geographical access to food, are needed.

Details

Emerald Open Research, vol. 1 no. 10
Type: Research Article
ISSN: 2631-3952

Keywords

Article
Publication date: 21 November 2023

Anandika Sharma, Tarunpreet Bhatia, Rohit Kumar Singh and Anupam Sharma

The food supply chain has faced many challenges due to its complex and complicated nature. Blockchain technology is one of the mechanisms used to improve agri-food supply chain…

Abstract

Purpose

The food supply chain has faced many challenges due to its complex and complicated nature. Blockchain technology is one of the mechanisms used to improve agri-food supply chain processes by evolving organization capabilities. A study is being conducted to scrutinize the adoption of blockchain technology in the agri-food supply chain through the lens of the operational capability approach. It further makes an attempt to identify the capabilities of blockchain to improve supply chain processes.

Design/methodology/approach

The qualitative research method with semi-structured interviews was used to gather information from experts and professionals in the food supply chain and blockchain technology. The authors have adopted a systematic approach of coding using open, axial and selective methods to depict and identify the themes that represent the blockchain-enabled agri-food supply chain. The data were collected from 32 interviews of selected participants.

Findings

The result shows five critical areas where blockchain can come up to enhance the agri-food supply chain performance by providing traceability, transparency, information security, transactions, and trust and quality. Further, the study reveals that blockchain will provide safety, lower the cost of transactions and can create trust among users to communicate within the whole supply chain without the intervention of a third party. This study demonstrated that the capabilities need to be considered when introducing technology into the practice.

Research limitations/implications

The study implies thought-provoking implications for bridging the theory-practice gap by examining the empirical data to demonstrate how the operational capabilities of blockchain technology further strengthen the agri-food supply chain. Additionally, this study provides some suggestions for utilizing the results and proposes a framework to understand more about blockchain use cases in the agri-food supply chain as well as extend the application of blockchain using an operational capability approach for future academic researchers in this area.

Practical implications

This study presented some more important managerial implications which reveal that the majority of organisations were in the initial stages of adoption process of blockchain technology. Further, the positive influence of managers and IT experts can help the information technology companies (IT) and stakeholders for developing and promoting blockchain solutions in the agri-food supply chain. The important implication of blockchain enabled agri-food supply chain is to maintain information security and incresae supply chain performance.

Originality/value

The study shows the operational capabilities of agri-food supply chain using blockchain technology. Blockchain can contribute in enhancing the agri-food supply chain to increase traceability and transparency and helps to reduce the risk of disruptions.

Details

Business Process Management Journal, vol. 30 no. 1
Type: Research Article
ISSN: 1463-7154

Keywords

Article
Publication date: 31 October 2023

Li Ge, Chun-Hung (Hugo) Tang, Carl Behnke and Richard Ghiselli

This study (1) assessed restaurant consumers' perceived importance of better food quality versus larger portion sizes, (2) classified restaurant consumers into different segments…

Abstract

Purpose

This study (1) assessed restaurant consumers' perceived importance of better food quality versus larger portion sizes, (2) classified restaurant consumers into different segments based on their perceived importance of seven food quality attributes (taste, texture, aroma, appearance and the use of natural, local and organic ingredients) relative to portion size and (3) compared the identified market segments.

Design/methodology/approach

An online survey assessed 613 USA adult participants' perceived importance of seven food quality attributes relative to portion size. A K-means cluster analysis classified participants into different segments based on their perceptions.

Findings

Five restaurant consumer segments were identified: sensory-oriented consumers, taste-oriented organic food consumers, local and natural food consumers, quantity-oriented consumers and quality-oriented consumers. In general, quality-oriented consumers were the least likely to visit fast-food restaurants, had the highest average per-meal spending and were the least likely to eat out alone. Local and natural food consumers and taste-oriented organic food consumers had higher total restaurant spending than other groups. Quantity-oriented and sensory-oriented consumers visited fast-food restaurants more often and had lower total restaurant spending and per-meal spending than other groups. Age, sex and income were significantly associated with the segmentation outcomes.

Practical implications

Findings suggest promising opportunities for restaurants to enhance consumer perceptions of value by prioritizing the factors that hold the greatest significance to their target customers.

Originality/value

This study is the first attempt to segment restaurant consumers based on their perceived importance of food quality attributes relative to portion size, effectively identifying five distinct consumer segments.

Details

Journal of Hospitality and Tourism Insights, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2514-9792

Keywords

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