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Article
Publication date: 13 November 2019

Yasanur Kayikci, Melisa Ozbiltekin and Yigit Kazancoglu

The purpose of this paper is to find solutions to improve the red meat sector in an emerging economy, Turkey, from the circular economy point of view, and taking sustainability…

1191

Abstract

Purpose

The purpose of this paper is to find solutions to improve the red meat sector in an emerging economy, Turkey, from the circular economy point of view, and taking sustainability approach. The need for circular management within the red meat sector in Turkey is emphasized by using Grey method. As theoretical contribution of this study, the investigation of the causes of losses at the slaughter stages of the red meat supply chain leads to proposals for sustainable and circular solutions.

Design/methodology/approach

Grey method is used to predict the number of slaughtered cattle and the amount of bone and blood waste in the slaughtering process between 2018 and 2020.

Findings

It is revealed that according to Grey prediction calculations, although the amount of slaughtered cattle, bone and blood waste seem have decreased between 2018 and 2020, there are still significant losses in Turkish red meat sector. For bone waste, this is expected to be 56,581,200 kg in 2018, 48,235,840 kg in 2019 and 41,121,380 kg in 2020. For blood waste, it is expected to be 24,754,275 kg in 2018, 21,103,180 kg in 2019 and 17,990,604 kg in 2020.

Social implications

The proposed model in the study will contribute on sector revitalization, increase in product safety, quality and hygiene, development in the management of training and education centers for farmers/labors and increase in employment.

Originality/value

This paper represents policymakers with a proposal for triple bottom line (TBL) based circular and central slaughterhouse model, based on TBL, which brings social, economic and environmental benefits for the red meat sector in Turkey.

Details

Journal of Enterprise Information Management, vol. 33 no. 4
Type: Research Article
ISSN: 1741-0398

Keywords

Content available
Article
Publication date: 18 August 2020

Uthayasankar Sivarajah

162

Abstract

Details

Journal of Enterprise Information Management, vol. 33 no. 4
Type: Research Article
ISSN: 1741-0398

Article
Publication date: 2 July 2021

Gülmüş Börühan and Melisa Ozbiltekin-Pala

The study analysed the amount of plate waste in a university refectory in Izmir, Turkey to find ways of minimizing plate waste in the university, providing sustainability and…

Abstract

Purpose

The study analysed the amount of plate waste in a university refectory in Izmir, Turkey to find ways of minimizing plate waste in the university, providing sustainability and contributing to the development of circular economy and raising awareness about the plate waste problem.

Design/methodology/approach

Observation and semi-structured interviews were used to determine the volume of plate waste and level of awareness of academicians, students and administrative staff and suggest sustainable solutions for food waste in university refectories. The data gained from the semi-structured interviews were analysed with qualitative analysis software (MAXQDA®).

Findings

Plate waste in the university's refectories is increasing due to the lack of precautionary measures. Academicians, students and administrative staff all showed low awareness rates.

Originality/value

This study is original in investigating theoretically and empirically one of the main reasons for food waste, namely plate waste in mass consumption sites, and evaluating the effect of food waste from an economic, social and environmental perspective.

Details

British Food Journal, vol. 124 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 24 January 2023

Trang Hoang, John Bell, Pham Hung Hiep and Chad W. Autry

This paper explores how firms develop and mature sustainable supply chains (SSCs) in developing nations (DNs). The primitive resources, infrastructures and understanding of SSCs…

Abstract

Purpose

This paper explores how firms develop and mature sustainable supply chains (SSCs) in developing nations (DNs). The primitive resources, infrastructures and understanding of SSCs in DNs often hinder both the ability of SSCs to mature and their effectiveness in delivering environmental, social and economic goals. The purpose of this paper is to address these issues.

Design/methodology/approach

Through the supply chain life cycle (SCLC) lens, the authors analyzed an embedded case study of a Vietnamese end-to-end food supply chain (using 32 semi-structured interviews and archival data) and interviewed senior leadership of three other food companies in early 2019. A post hoc study including five reinterviews in the same Vietnamese case company's supply chain also further validated the study in 2021.

Findings

The authors’ analyses reveal that changes in DN stakeholders' behaviors can quickly move firms' SSCs along the SCLC closer toward a mature stage, in which firms and their network stakeholders can create more sustainable value. They also identify strategies for firms to consider when developing their SSCs to activate these behavioral changes.

Originality/value

While many authors discuss SSCs' benefits for the environment and society, few assess how firms can design and operate SSCs effectively given the limited resources, infrastructures and SSC knowledge in DNs. This paper offers a compelling framework focusing on engaging various DNs' stakeholders to understand the life cycle of SSCs in less developed countries, in order to accelerate DNs' firms through early development toward a more SSC.

Details

The International Journal of Logistics Management, vol. 35 no. 1
Type: Research Article
ISSN: 0957-4093

Keywords

Article
Publication date: 12 June 2017

Diana Bogueva, Dora Marinova and Talia Raphaely

The purpose of this paper is to explore reasons behind meat consumption. It aims to find out what motivates meat consumers and explore the opportunities of social marketing to…

6224

Abstract

Purpose

The purpose of this paper is to explore reasons behind meat consumption. It aims to find out what motivates meat consumers and explore the opportunities of social marketing to counteract negative environmental and health trends.

Design/methodology/approach

An exploratory Australian survey of Sydney consumer red meat choices is used covering dietary preferences, meat eating patterns, reasons and levels of concern for economic and environmental issues. Analysis of dietary guidelines and marketing campaigns in relation to the survey findings is conducted.

Findings

The survey highlights: lack of awareness about the link between meat consumption and environmental well-being; widespread inaccuracy of health messages related to meat consumption; influence of the meat industry in promoting excessive meat consumption; pervasiveness of the link between red meat consumption and national identity, social status, prestige and masculinity; and urgent need for government-supported social marketing interventions and the demarketing of meat.

Originality/value

This is the first study to propose social marketing based on the health and environmental co-benefits of reduced red meat consumption.

Details

Asia Pacific Journal of Marketing and Logistics, vol. 29 no. 3
Type: Research Article
ISSN: 1355-5855

Keywords

Article
Publication date: 1 January 1971

The Food Hygiene (General) Regulations, 1970, when they first appeared, seem to have attracted more notice in the daily press than in the specialist journals, although, while…

Abstract

The Food Hygiene (General) Regulations, 1970, when they first appeared, seem to have attracted more notice in the daily press than in the specialist journals, although, while re‐enacting much that was in the 1960 regulations, which they repeal, the new measures break new and important ground, as well as introducing a number of amending provisions, which experience has shown were needed. We tend to associate hygiene needs of food and drink with the thronging streets of the city and town, the hidden backrooms of restaurants, the bustling market and the mobile food van, which, in this motorized age, has ousted the bawling backstreet hucksterer.

Details

British Food Journal, vol. 73 no. 1
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 25 May 2021

Farshid Riahi Dorcheh, Seyed Hossein Razavi Hajiagha, Misagh Rahbari, Vahid Jafari-Sadeghi and Hannan Amoozad Mahdiraji

In recent years, and especially during the coronavirus disease 2019 (COVID-19) pandemic, the significant role of agriculture, specifically red meat, in household consumption has…

1304

Abstract

Purpose

In recent years, and especially during the coronavirus disease 2019 (COVID-19) pandemic, the significant role of agriculture, specifically red meat, in household consumption has been increased. On the other hand, the lack of proper policymaking in the production and pricing of red meat and the lack of a comprehensive study on the beef supply chain has led to a reduction in the role of this protein product in the household food basket. Thus, in this research, comprehensive strategic planning considering the effect of the COVID-19 pandemic has been illustrated to overcome the aforementioned problems.

Design/methodology/approach

To study the intended objectives, first, using qualitative methods, the strengths, weaknesses, opportunities and threats (SWOT) to the studied company's supply chain in Iran were identified and then using the SWOT-Quantitative Strategic Planning Matrix (QSPM) technique, the surrounding strategies have been analysed.

Findings

The results indicate that the most important strength of the studied company is the “access to the red meat market of the retirement plan”; the most important weakness is the “lack of required and on-time funding, especially in the condition of the COVID-19 pandemic”; the highest-ranked opportunity is the “access to banking facilities” and the main threat to the company is the “COVID-19 pandemic limitations and health protocols”. In the same vein, by examining the attractiveness score of internal and external factors, it was observed that diversity and competitive strategies would have a higher priority. Finally, the QSPM illustrated that activating the full capacity of existing infrastructure has the highest priority.

Originality/value

According to the red meat supply chain and the link amongst different market levels, identifying, analysing and improving the beef supply chain is of particular importance. One of the threats facing the international community is the emergence of events such as the COVID-19 pandemic, which requires businesses to choose the right strategy to deal with the issue. Therefore, the main distinction of this study is to identify, analyse and improve the red meat supply chain of a real case due to the condition of the COVID-19 pandemic.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 September 1994

Max J. Watson

Increasing emphasis on the fat content of foods has focused particularattention on red meat and poultry because most of the fat is highlyvisible. At least some of the trend…

723

Abstract

Increasing emphasis on the fat content of foods has focused particular attention on red meat and poultry because most of the fat is highly visible. At least some of the trend towards a decreased proportion of beef and lamb in total meat and poultry consumption in many countries can probably be attributed to consumer concern about the fat content of retail cuts of meat. Discusses the reasons for and implications of these trends; describes production and processing practices to facilitate the supply of leaner red meat. While there are formidable problems in reducing the fat content of beef and lamb in retail markets, in the long term these barriers need to be addressed to prevent further erosion of market share.

Details

British Food Journal, vol. 96 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 2 November 2015

Mohd. Nishat Faisal

The purpose of this paper is to investigate the variables for the non-existence of transparency information in red meat supply chains operating in Gulf cooperation council (GCC…

Abstract

Purpose

The purpose of this paper is to investigate the variables for the non-existence of transparency information in red meat supply chains operating in Gulf cooperation council (GCC) countries. The study provides a synthesis and proposes a hierarchy-based model among the identified inhibitors of transparency with their respective importance.

Design/methodology/approach

The synthesis and prioritization of inhibitors are done on the basis of an extensive literature review as well as consultation with academicians and meat supply chain professionals. Using semi-structured interviews and Fuzzy-Interpretive Structure Modeling (F-ISM) approach, the research presents a structured model of the identified inhibitors.

Findings

The research has two major contributions, first, it presents variables that can be considered as inhibitors for transparency in a supply chain. Second, utilizing the F-ISM model it shows that there exists a group of inhibitors having a high control power and low reliance and are of strategic importance. These variables require utmost attention to make implementation of transparency initiatives to be successful.

Practical implications

At a time when management of red meat supply chain is crucial for the food security in the GCC region, these findings will be immensely helpful for the government and industry professionals in developing suitable policies to regulate the red meat supply chains. The study would be particularly relevant when the upstream side is in a developing nation and the need is to avoid any health hazards resulting from the consumption of contagious meat and jeopardize the whole supply chain.

Social implications

Cases of discarding plausible contagious meat into sea or abandoning it in open to create environment hazards can be minimized if transparency is implemented in meat supply chain by considering the variables and their relationships discussed in the research.

Originality/value

Key issues related to transparency in a food supply chain are discussed and interconnectedness of critical factors for the red meat supply chain are delineated.

Details

Business Process Management Journal, vol. 21 no. 6
Type: Research Article
ISSN: 1463-7154

Keywords

Article
Publication date: 13 July 2015

Emma Derbyshire and Carrie Ruxton

This review aims to evaluate and review literature published in the area of rising concerns that red meat consumption may be associated with risk of type 2 diabetes mellitus…

Abstract

Purpose

This review aims to evaluate and review literature published in the area of rising concerns that red meat consumption may be associated with risk of type 2 diabetes mellitus (T2DM), although there have been discrepancies between study findings, and put the findings into context.

Design/methodology/approach

Using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, a systematic literature review was undertaken to locate and summarise relevant studies which included epidemiological and clinical studies published between 2004 and 2014.

Findings

A total of 23 studies were found, with 21 epidemiological and two clinical studies meeting the criteria. Overall, the totality of the evidence indicates that while processed meat consumption appears to be associated with T2DM risk, the effect is much weaker for red meat, with some associations attenuated after controlling for body weight parameters. Where studies have considered high intakes in relation to T2DM risk, meat intake has tended to exceed 600 g per week. Therefore, keeping red meat intakes within recommended guidelines of no more than 500 g per week, while opting for lean cuts or trimming fat, would seem to be an evidence-based response.

Research limitations/implications

The majority of studies conducted to date have been observational cohorts which cannot determine cause and effect. Most of these used food frequency questionnaires which are known to be subject to misclassification errors (Brown, 2006). Clearly, more randomised controlled trials are needed to establish whether red meat consumption impacts on markers of glucose control. Until then, conclusions can only be viewed as speculative.

Originality/value

This paper provides an up-to-date systematic review of the literature, looking at inter-relationships between red meat consumption and T2DM risk.

Details

Nutrition & Food Science, vol. 45 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

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