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The purpose of this paper is to develop the device made of low temperature co-fired ceramics (LTCC) and lead zirconate titanate (PZT) by co-firing both materials. In the paper, the technology and properties of a miniature uniaxial ceramic accelerometer are presented.

Finite element method (FEM) is applied to predict properties of the sensor vs main dimensions of the sensor. The LTCC process is applied during manufacturing of the device. All the advantages of the technology are taken into account during designing three-dimensional structure of the sensor. The sensitivity and resonant frequency of the accelerometer are measured. Real material parameters of PZT are estimated according to measurement results and FEM simulations.

The ceramic sensor integrated with SMD package with outer dimensions of 5 × 5 × 5 mm3 is manufactured. The accelerometer exhibits sensitivity of 0.75 pC/g measured at 100 Hz. The resonant frequency is equal to about 2 kHz. Useful frequency range is limited by 3 dB sensitivity change at about 1 kHz.

Sensitivity of the device is limited by interaction between LTCC and PZT materials during co-firing process. The estimated d parameters are ten times worse comparing to bulk Pz27 material. Further research on materials compatibility should be carried out.

The sensor can be easily integrated into various devices made of standard electronic printed circuit boards (PCBs). Applied method of direct integration of piezoelectric transducers with LTCC material enables manufacturing of complex ceramic systems with built-in accelerometer in the substrate.

The accelerometer is a sensor and a package simultaneously. The miniature ceramic device is compatible with surface mounting technology; hence, it can be used directly on PCBs for vibration monitoring inside electronic devices and systems.

The purpose of this paper is to identify mechanisms for using a quantitative benchmarking approach to drive sustainability improvements in the food supply chain.

A literature review was undertaken and then a strategic and operational framework developed for improving food supply chain sustainability in terms of triple bottom line criteria.

Using a sustainability indicator scoring approach, the paper considers the architecture for analysis so that strategic goals can be clearly formulated and cascade into specific, relevant and timebound strategic and operational measures that underpin brand value and product integrity.

This paper is of value to academics and also practitioners in the food industry.

The purpose of this paper is to explore what the term “value” means to the multiple stakeholders interfacing and interacting with the food supply chain.

The research included a literature review and the development of a cost: reward (give: get) stakeholder interaction model.

Perceptions of value are individualistic. Conflict of interest exists for business between maintaining shareholder value and delivering “value” within the food offering to its customers and the wider array of societal stakeholders. Shareholders are profit driven and price is the predominant factor that influences consumer purchasing behaviour leading to a constantly negotiated interface between price and other reward factors. Reward factors such as financial, degree of utility, affordability, hedonistic factors defining the emotional worth of food, acquirability and the ratio of price: volume of food are explored.

This research is of academic value and of value to policy makers and practitioners in the food supply chain.