Showing results for: Supply chains
This book synthesises the academic literature on sustainable food supply chains and offers quantitative models on topics such as shelf life, vehicle routing and waste management.
This report from environmental NGO Greenpeace International documents the efforts of over 50 companies to demonstrate their progress towards ending deforestation by disclosing their cattle, cocoa, dairy, palm oil, pulp and paper and soya suppliers. No company was able to demonstrate significant action on eliminating deforestation, while those companies that do publish their suppliers all source from producers involved in deforestation.
This publication from the Food and Agriculture Organisation of the United Nations explains what blockchain technology is and explores how it could be used in agriculture, for example in insurance, land registration or tracking supply chains.
FCRN member Sara Middleton has been involved in producing the documentary Bananageddon, which looks at the socio-economic and environmental issues of current banana production methods and what the future holds for the world’s favourite fruit.
This book, edited by Andrew Kennedy and Jennifer McEntire, examines issues of food traceability throughout the food system, including current challenges, research and potential solutions.
This paper traces mass, energy flows and emissions in the beef, poultry and pork supply chains in Germany (including all emissions from the animal production stages, and emissions from energy use at subsequent stages). It outlines the potential of different strategies to reduce consumption-based emissions. It finds that the greatest emissions reductions could come from dietary change, i.e. replacing some meat consumption with consumption of soybeans and nuts, or replacing some meat consumption with offal consumption.
This policy briefing from EU food waste research project REFRESH outlines how ‘Voluntary Agreements’ between stakeholders throughout the supply chain can be used to reduce food waste, and makes policy suggestions to favour the creation of such agreements.
This book, by Mark Gibson, gives a broad overview of the development of the food industry and drivers of food supply, including information on food waste, genetic modification, food safety, politics and social trends.
FCRN member Danilo Pezo has contributed to this synthesis paper, which is based on the Programme on Forests‘ project Leveraging Agricultural Value Chains to Enhance Tropical Tree Cover and Slow Deforestation.
FCRN member Susanne Freidberg examines corporate sustainability practices in the food sector, noting that many early projects overestimated consumer interest in environmental impacts information and the ability of the supply chain to produce that data, and that effective initiatives often require businesses to partner with academia and NGOs.
Non-profit organisation Ceres has produced an overview of resources (standards, methodologies, tools, and calculators) for assessing greenhouse gas emissions from agricultural production and agriculturally-driven land use change.
This book, edited by Charis Galanakis, describes many different aspects of saving food and food security throughout the supply chain, including raising awareness, redistribution, policy, food conservation, cold chain, supply chain management, and waste reduction and recovery.
The Food Research Collaboration argues in this report that every form of Brexit (for non UK readers, this is the UK’s upcoming departure from the European Union) will affect the UK’s food supply, and that Local Authorities should set up “food resilience teams” to assess local risks to food provision.
UK supermarket Tesco and wildlife NGO WWF have set up a four-year partnership to work on reducing the environmental impacts of food. They aim to halve the environmental impact of the average UK shopping basket, according to a metric that they will develop.
The UK’s Global Food Security programme has published a think piece that argues for a systemic approach to food sustainability and health by governments and businesses. The report argues that the whole food system must be examined to identify the root causes of problems before policies are designed.