Infodoc : Sciences, Techniques et Culture

1 Delivering performance in food supply chains: an introduction
1.1 The changing nature of the food supply chain
1.2 Scale and structure of the global food chain
1.3 Trends affecting the food supply chain
1.4 Structure of the book
1.5 Concluding remarks
1.6 References
Part 1 Managing relationships in food supply chains
2 Performance measurement in the management of food supply chain relationships
2.1 Introduction
2.2 Supp[...]

1 Delivering performance in food supply chains: an introduction
1.1 The changing nature of the food supply chain
1.2 Scale and structure of the global food chain
1.3 Trends affecting the food supply chain
1.4 Structure of the book
1.5 Concluding remarks
1.6 References
Part 1 Managing relationships in food supply chains
2 Performance measurement in the management of food supply chain relationships
2.1 Introduction
2.2 Supply chain relationships
2.3 Measuring relationship performance
2.4 Weighing up a concept
2.5 Future trends
2.6 Sources of further information and advice
2.7 References
3 Living with power imbalance in the food supply chain
3.1 Introduction
3.2 Role of power
3.3 Relationship approach and power issues in agrifood channel relationships
3.4 Methodology
3.5 Findings
3.6 Network of relationships
3.7 Conclusions
3.8 Future trends
3.9 Sources of further information and advice
3.10 References
4 Supplier safety assessment in the food supply chain and the role of standards
4.1 Introduction
4.2 Material risk assessment
4.3 Supplier assessment and management
4.4 Hazard Analysis and Critical Control Points (HACCP) overview
4.5 Supplier audits and performance management
4.6 Impact of globalisation and need for a global standard
4.7 Global Food Safety Initiative (GFSI)
4.8 ISO 22000 - food safety management systems
4.9 Conclusion and future trends
4.10 References
5 Understanding innovation in food chains
5.1 Introduction
5.2 Innovation as a driver of global competitiveness
5.3 Changing face of innovation in food production and manufacturing
5.4 Contemporary food innovation models
5.5 A new model: sustainable co-innovation
5.6 Platforms for sustainable co-innovation in the food sector
5.7 Conclusions and future trends
5.8 Sources of further information and advice
5.9 References
Part II Aligning supply and demand in food supply chains
6 Sales and operations planning for the food supply chain: case study
6.1 What is sales and operations planning (S&OP)?
6.2 Trends in sales and operations planning and best practices
6.3 Implementing sales and operations planning
6.4 Challenges of sales and operations planning
6.5 Sales and operations planning in the food and drink industry
6.6 Summary and conclusions
6.7 References
7 Food supply chain planning, auditing and performance analysis
7.1 Introduction
7.2 Food supply chain uncertainty
7.3 Understand, document, simplify and optimise (UDSO)
7.4 Quick scan audit methodology (QSAM)
7.5 Application of quick scan audit methodology in the food industry
7.6 Optimisation to reduce supply chain uncertainty
7.7 Concluding remarks
7.8 References
8 Aligning marketing and sourcing strategies for competitive advantage in the food industry
8.1 lntroduction
8.2 Literature review and discussion of marketing and sourcing strategies
8.3 Creating sustainable business success: development of effective marketing strategies
8.4 Creating sustainable business success: development of effective sourcing strategies
8.5 Creating sustainable business success: aligning brand and marketing strategies with sourcing strategies
8.6 Pioneer Foodservice case: developing a premium branded beef product
8.7 Conclusion and discussion
8.8 References
Part III Managing processes efficiently and effectively in food supply chains
9 Value chain analysis of the UK food sector
9.1 lntroduction
9.2 From supply chain management to value chain management
9.3 Methodology for value chain analysis
9.4 Conclusions
9.5 References
10 Improving responsiveness in food supply chains
10.1 Introduction
10.2 The concept of agility
10.3 Two supply chains for bacalao
10.4 Vitacress: the challenge of very short shelf life
10.5 Conclusions
10.6 Acknowledgement
10.7 References
11 Reducing product losses in the food supply chain
11.1 Describing the shrinkage problem
11.2 Scale of the problem
11.3 Strategies for reducing shrinkage
11.4 Potential benefits
11.5 References
12 Methods for assessing time and cost in a food supply chain
12.1 Introduction
12.2 Supply chain time - costing mapping (SCTCM) framework
12.3 Using the framework: a case study
12.4 Areas of opportunity
12.5 Conclusions
12.6 Sources of further information and advice
12.7 Acknowledgements
12.8 References
13 Improving food distribution performance through integration and collaboration in the supply chain
13.1 Introduction
13.2 Grocery distribution in the UK
13.3 lmproved performance through vertical integration
13.4 lmproved performance through internal process integration
13.5 New technologies
13.6 Improved performance through cross-channel collaboration
13.7 Conclusion
13.8 Sources of further information and advice
13.9 References
Part IV Maintaining quality and safety in food supply chains
14 Enhancing consumer confidence in food supply chains
14.1 Consumers' risk perception and trust in food chains
14.2 Impact of food traceability in restoring consumer trust in food chains
14.3 Consumers and corporate social responsibility in the food chain
14.4 lmproving communication with consumers
14.5 Managing food safety in food supply chains
14.6 References
15 Quality and safety standards in food supply chains
15.1 Introduction
15.2 Private standards and their evolution
15.3 Comparison of international standards
15.4 Conclusions
15.5 Future trends
15.6 Sources of further information and advice
15.7 References
16 Developments in quality management systems for food production chains
16.1 Regulatory framework
16.2 Ouality management and the organization of food production chains
16.3 Ouality-related communication in food production chains
16.4 Tracking and tracing food products
16.5 Total Ouality Management in food production chains
16.6 Chain uptake of quality management systems
16.7 Ouality management in food production chains: some final remarks
16.8 References
Part V Using technology effectively in food supply chains
17 Role of diagnostic packaging in food supply chain management
17.1 Introduction
17.2 Importance of intelligent packaging
17.3 Diagnostic packaging: time temperature indicators (TTIs) versus freshness quality indicators (FQIs) and new technologies
17.4 The use of radio frequency identification tags (RFID) in future supply chains
17.5 Conclusions
17.6 References
18 Advances in the cold chain to improve food safety, food quality and the food snpply chain
18.1 Introduction: the cold chain
18.2 Effect of refrigeration on microbiological safety and shelf life
18.3 Effect of refrigeration on quality
18.4 Chilling and freezing
18.5 Storage
18.6 Transport
18.7 Retail display
18.8 Energy and the environment
18.9 Specifying refrigeration systems
18.10 Conclusions
18.11 References
19 Simulation modelling for food supply chain redesign
19.1 Introduction
19.2 Characteristics of the food supply chain network
19.3 Rationale of modelling and simulation in food supply chain design
19.4 Modelling requirements for food supply chains
19.5 Simulation environment
19.6 Case study: pineapple supply chain
19.7 Conclusions and future trends
19.8 Sources of further information and advice
19.9 Acknowledgements
19.10 References
20 Adoption of e-business solutions in food supply chains
20.1 Introduction
20.2 Approaching e-business
20.3 Factors affecting e-business adoption: taking a food chain -based approach
20.4 View of the evolution and current state of e-business uptake in the food industry
20.5 Conclusions and future trends
20.6 Sources of further information and advice
20.7 References
21 Radio frequency identification (RFID) as a catalyst for improvements in food supply chain operations
21.1 Introduction
21.2 Radio frequency identification technology within supply chain management
21.3 RFID applications in the food supply chain
21.4 Conclusions
21.5 Sources of further information and advice
21.6 Acknowledgement
21.7 References
Part VI Delivering food sustainably and responsibly
22 Reducing the external costs of food distribution in the UK
22.1 Introduction
22.2 Estimate of the total external costs of UK food distribution
22.3 ldentifying and modelling options for reducing external costs
22.4 The key options
22.5 Conclusions
22.6 Acknowledgement
22.7 References
23 Fair trade and beyond: voluntary standards and sustainable supply chains
23.1 Introduction: rise of voluntary standards
23.2 What are voluntary standards?
23.3 Typologies of voluntary standards
23.4 Overview of the main voluntary standards in the food industry
23.5 Trends
23.6 Corporate strategies
23.7 Conclusion
23.8 Acronyms and abbreviations
23.9 References
24 Trends in food supply chain management
24.1 Introduction
24.2 Evolution of the food chain
24.3 Use of information and communication technology (ICT)-based applications
24.4 Sustainable food supply chains
24.5 Conclusions
24.6 Sources of further information and advice
24.7 References