Decarbonization and waste reduction in a disrupted food supply chain: a step towards achieving food sustainability

Abstract

Purpose

This study aims to reduce carbon emissions and minimize waste in the event of disruptions in a short and fast-food perishable such as fruits, vegetables, packaged food items, etc. supply chain through optimal investment in green and preservation technologies.

Design/methodology/approach

This study utilized a Hessian matrix approach to optimize decision variables with an objective to maximize the profit function.

Findings

The study demonstrates that investing in both green and preservation technology within a short and fast-food supply chain is highly beneficial for decarbonization and waste reduction and it leads to profit maximization. It has been shown with the help of a numerical experiments with investment in both green and preservation technology that total profit is 3.09% higher than without investment made in either technology.

Practical implications

This study aids the industry in achieving food sustainability by minimizing waste of perishables and also minimizes carbon emissions which is essential for environmental protection. It assists industries in determining the optimal investment in preservation technology to minimize waste and in green technology to reduce emissions, thereby maximizing profits.

Originality/value

The current study formulates an inventory model that helps in decarbonization and waste reduction in food supply chain with the consideration of machine learning, demand disruption, preservation technology investment, screening of purchased items, waste disposal, a double triangular distribution deterioration rate, green technology investment, carbon emissions from various supply chain activities, carbon tax policy and fuel price variation over time for perishable food products in a two-warehouse system.

Citation

Rana, R.S., Kumar, D. and Prasad, K. (2024), "Decarbonization and waste reduction in a disrupted food supply chain: a step towards achieving food sustainability", British Food Journal, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/BFJ-12-2023-1068