Rebecca K. Davidson, Wilson Antunes, Elisabeth H. Madslien, José Belenguer, Marco Gerevini, Tomas Torroba Perez and Raffaello Prugger
Consumer confidence in the European food industry has been shaken by a number of recent scandals due to food fraud and accidental contamination, reminding the authors that…
Abstract
Purpose
Consumer confidence in the European food industry has been shaken by a number of recent scandals due to food fraud and accidental contamination, reminding the authors that deliberate incidents can occur. Food defence methods aim to prevent or mitigate deliberate attacks on the food supply chain but are not a legal requirement. The purpose of this paper is to discuss how proactive and reactive food defence practices can help prevent or mitigate malicious attacks on the food chain and also food fraud, food crime and food safety. The authors look at how food defence differs from food safety and how it contributes to food supply chain integrity.
Design/methodology/approach
Food defence has been the focus of two different EU FP7 security projects, EDEN and SNIFFER. Food industry stakeholders participated in workshops and demonstrations on food defence and relevant technology was tested in different food production scenarios.
Findings
Food industry end-users reported a lack of knowledge regarding food defence practices. They wished for further guidelines and training on risk assessment as well as access to validated test methods. Novel detection tools and methods showed promise with authentication, identification, measurement, assessment and control at multiple levels of the food supply chain prior to distribution and retail.
Practical implications
The prevention of a contamination incident, prior to retail, costs less than dealing with a large foodborne disease outbreak. Food defence should therefore be integral to food supply chain integrity and not just an afterthought in the wake of an incident.
Originality/value
It is argued that food defence practices have a vital role to play across the board in unintentional and intentional food contamination incidents. The application of these methods can help ensure food supply chain integrity.
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G.C. Holt, M. Henchion, C. Reynolds, B. Baviera, J. Calabrese, L. Contini, C. Cowan, T. Dowgielwicz, C. Luscher, A. Maraglino, R. Prugger and R. Tononi
This paper sets out to provide a consensus position on the potential for the inclusion of small businesses in electronic platforms in the food industry.
Abstract
Purpose
This paper sets out to provide a consensus position on the potential for the inclusion of small businesses in electronic platforms in the food industry.
Design/methodology/approach
The consensus was derived through a Delphi‐type series of questions in an open forum of academics and industrialists across Europe.
Findings
The consensus reached was of the proven benefits of electronic platforms for small businesses and the need for further research to assess how small businesses can incorporate electronic traceability and supply chain management systems into their existing operations.
Practical implications
Electronic platforms are spreading rapidly in the food industry. However, there is some concern that small businesses are not aware of the potential for electronic supply chains such as the potential that electronic traceability offers smaller networks to supply highly demanded food quality attributes such as organic production and regional foods.
Originality/value
The paper addresses the highly topical issue of food origin with a new approach to the supply technologies behind the product.
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Aleksandra Nikolić, Alen Mujčinović and Dušanka Bošković
Food fraud as intentional deception for economic gain relies on a low-tech food value chain, that applies a ‘paper-and-pencil approach’, unable to provide reliable and trusted…
Abstract
Food fraud as intentional deception for economic gain relies on a low-tech food value chain, that applies a ‘paper-and-pencil approach’, unable to provide reliable and trusted data about food products, accompanied processes/activities and actors involved. Such approach has created the information asymmetry that leads to erosion of stakeholders and consumers trust, which in turn discourages cooperation within the food chain by damaging its ability to decrease uncertainty and capability to provide authentic, nutritional, accessible and affordable food for all. Lack of holistic approach, focus on stand-alone measures, lack of proactive measures and undermined role of customers have been major factors behind weaknesses of current anti-fraud measures system. Thus, the process of strong and fast digitalisation enabled by the new emerging technology called Industry 4.0 is a way to provide a shift from food fraud detection to efficient prevention. Therefore, the objective of this chapter is to shed light on current challenges and opportunities associated with Industry 4.0 technology enablers' guardian role in food fraud prevention with the hope to inform future researchers, experts and decision-makers about opportunities opened up by transforming to new cyber-physical-social ecosystem, or better to say ‘self-thinking’ food value chain whose foundations are already under development. The systematic literature network analysis is applied to fulfil the stated objective. Digitalisation and Industry 4.0 can be used to develop a system that is cost effective and ensures data integrity and prevents tampering and single point failure through offering fault tolerance, immutability, trust, transparency and full traceability of the stored transaction records to all agri-food value chain partners. In addition, such approach lays a foundation for adopting new business models, strengthening food chain resilience, sustainability and innovation capacity.
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Man Mohan Siddh, Gunjan Soni, Rakesh Jain and Milind Kumar Sharma
The purpose of this paper is to examine the concept of perishable food supply chain quality (PFSCQ) and to suggest a structural model that counts the influence of PFSCQ practices…
Abstract
Purpose
The purpose of this paper is to examine the concept of perishable food supply chain quality (PFSCQ) and to suggest a structural model that counts the influence of PFSCQ practices on organizational sustainable performance.
Design/methodology/approach
On the basis of comprehensive literature review, PFSCQ highly significant practices were examined and designated. These practices were classified into four dimensions: upstream quality (supplier quality), downstream quality (customer focus), internal quality (process and logistics quality) and support practices (top management leadership and commitment to quality, quality of human resource, quality of information and supply chain integration). The measurement instrument of organizational sustainable performance was also build on, containing three aspects: economic, environmental and social performance.
Findings
An inventive conceptual model that specifies a comprehensive image cover up core dimensions of PFSCQ and various aspects of organizational sustainable performance was suggested. This conceptual model can be used as “a directive” for theory developing and measurement instrument development of PFSCQ practices and organizational sustainable performance. More prominently, on the road to achieving additional insight, an extensive structural model that makes out direct and indirect relationships between PFSCQ practices and organizational sustainable performance was also developed. Practitioners can apply this model as “a path plan” for implementing PFSCQ practices to improve organizational sustainable performance.
Originality/value
The integration of quality and supply chain even now remains inadequate in the literature. Consequently, it is required to have a more focused approach in assessing quality issues inside the upstream, internal and downstream of the supply chain. This study concentrates on the practices which make better quality aspects of the supply chain, known as PFSCQ practices. Suggested research models in this paper contribute to conceptual frameworks for theory building in PFSCQ and sustainable organizational performance. It is also expected that this research can suggest a useful direction for determining and implementing PFSCQ practices as well as make possible further studies in this arena.
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Symeon Dionysis, Thomas Chesney and Derek McAuley
Given the increasing industry interest in blockchain technologies for supply chain management and product traceability, this paper aims to investigate consumer purchasing…
Abstract
Purpose
Given the increasing industry interest in blockchain technologies for supply chain management and product traceability, this paper aims to investigate consumer purchasing intentions for blockchain traceable coffee and their psychosocial antecedents, utilising an extended model of the theory of planned behaviour (TPB).
Design/methodology/approach
An online questionnaire study of 123 participants was deployed, using two traceability systems (one based on blockchain and one on a more established traceability certification) for organic coffee.
Findings
Adding variables such as environmental protections, trust and habits significantly increased the predictive power of TPB. The results suggest that attitude, perceived behavioural control and environmental protections drive intentions to purchase blockchain traceable coffee.
Research limitations/implications
Apart from establishing the factors affecting consumer intentions for blockchain traceable coffee, this study validates the TPB as a model of explaining coffee purchasing intentions and provides evidence of new variables that can significantly increase the model's predictive power.
Practical implications
The proposed format of presenting traceability information along with the significant variables revealed in our study can function as a guide for designing product features and marketing strategies for blockchain traceable organic coffee. Increasing consumer awareness on product traceability will also play a crucial role in the success of these products.
Originality/value
This study is the first to explore consumer purchasing intentions for blockchain traceable coffee and establish the psychosocial variables behind them contributing, in that way, to an understudied area in academic literature as well as providing insights for a more consumer-centric design of such products.
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The purpose of this paper is to present the practical implementation of the CARVER+Shock (CS) method and describe the following steps of vulnerability assessment on the basis of a…
Abstract
Purpose
The purpose of this paper is to present the practical implementation of the CARVER+Shock (CS) method and describe the following steps of vulnerability assessment on the basis of a catering company, and to confirm that it can be successfully applied by the restaurant for better preparation regarding potential, intentional contamination.
Design/methodology/approach
The research method is a case study, including examining the company’s documentation and the interview with the company owner. The analysis refers to the following seven attributes: criticality, accessibility, recuperability, vulnerability, effect, recognizability and shock.
Findings
The practical application of CS method in company allows indicating the most vulnerable phases of the catering process. The values of “recuperability,” “effect” and “shock” are increasing along with the development of the catering process. The lowest risk of threat is observed at the first phases of the catering process, and the most risky were those connected with the preliminary consumption phase and with the final phase, which is arranged in the place of the event. The attributes “recognizability” and “effect” have the greatest influence on the outcome. The closer the food gets to the consumer, the higher is the risk of intentional contamination, and the harder it is to reverse its effects.
Originality/value
In the scientific literature, there is a gap observed in the subject of applying the CS method. This is the first case study presentation referring to its application in catering processes in Poland.
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Sarah Kühl, Gesa Busch and Matthias Gauly
Local origin of meat acts as a key quality indicator for consumers. How an ideal local meat production should look like is rather unknown. The purpose of this study is to…
Abstract
Purpose
Local origin of meat acts as a key quality indicator for consumers. How an ideal local meat production should look like is rather unknown. The purpose of this study is to comprehensively analyse how an ideal local beef production should be constituted.
Design/methodology/approach
432 consumers from a North Italian province (South Tyrol) were questioned online about their views regarding (local) beef production. 12 attributes, from calf rearing to transport times, were presented with different options. Participants selected the most ideal options from their perspective. Further, willingness to pay for local beef and for the ideally produced local beef as well as the importance of local production for different food categories were assessed.
Findings
The results are quite heterogeneous but show that local production is especially of importance for eggs, dairy products and beef. Traceability to the farms, daily access to a paddock and access to pasture during summer, silage-free feeding, low transport times and suckler cow husbandry are aspects that are mostly selected as ideal. A price premium of 35% for locally produced beef and up to 50% for this ideal production seems reasonable for most consumers.
Research limitations/implications
The study only includes South Tyrolean consumers and thus the validity is limited to this area. Although transferability to other regions can be assumed, future studies are necessary to confirm this assumption.
Originality/value
This is the first study analysing consumers expectations towards local beef production considering several production levels.
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Man Mohan Siddh, Gunjan Soni, Rakesh Jain, Milind Kumar Sharma and Vinod Yadav
The purpose of this paper is to deliver a structured literature review of existing literature on agri-fresh food supply chain quality (AFSCQ) over a period of 23 years (1994 to…
Abstract
Purpose
The purpose of this paper is to deliver a structured literature review of existing literature on agri-fresh food supply chain quality (AFSCQ) over a period of 23 years (1994 to mid-2016) and provide a platform for practitioners and researchers trying to identify the existing state of work, gaps in current research, and future directions in the field of AFSCQ.
Design/methodology/approach
The existing literature is classified on the basis of several classes like number of publications per year, journal-wise publications, studies across various countries, growth of empirical research, data analysis methods or tool used, issues related to supply chain quality as well as performance measurement (with respect to entity of analysis, level of analysis and element of exchange).
Findings
Most of the research publications discuss issues in developed countries, while relatively lesser publications are available on issues in developing countries. Hence, larger opportunities in the field of AFSCQ are available in developing countries. Empirical research is also growing in the field of AFSCQ. Largely research publications make use of “case study” research approach and “statistical analysis” as a quantitative tool of research. The literature is also categorized under the various issues of supply chain quality such as sustainability management, information management, logistic management, collaboration and coordination management, strategic management, demand management, inventory management, food safety, performance management, supply chain integration, supplier management, quality management, etc. It was found that in the majority of articles, information management, sustainability management, and logistics management are very critical issues as far as AFSCQ is concerned. Performance measurement of agri-fresh food supply chain is also on a growing stage. It is also an integral part of AFSCQ.
Originality/value
Most of the prior reviews are concentrated on a particular issue as production and distribution planning for agri-foods, temperature monitoring, corporate and consumer social responsibility, traceability system and ignore the wider perception. There exists a necessity of having a detailed review to cover up all the issues in AFSCQ. This review fills this gap in the extant AFSCQ literature.
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Nozomi Toyota and Caroline S.L. Tan
The purpose of this paper is to examine the factors that influence Japanese consumer purchase intention toward products bearing animal welfare (AW) certification labels.
Abstract
Purpose
The purpose of this paper is to examine the factors that influence Japanese consumer purchase intention toward products bearing animal welfare (AW) certification labels.
Design/methodology/approach
A conceptual model was developed with the constructs of informativeness, trust, consumer perception, health consciousness, moral norms and purchase intention and tested using a sample of 513 Japanese consumers. Data were collected using an online panel with the direct effects analyzed using regression while the mediation analysis was performed using Hayes PROCESS macro.
Findings
The findings have confirmed that informativeness, consumer perception and trust contribute to consumer purchase intention of products with AW certification labels. Moral norm has a significant indirect effect on the relationship between consumer perception and intention to purchase. However, health consciousness did not demonstrate any indirect effect on the relationship between consumer perception and intention to purchase.
Originality/value
This study contributes significantly to our understanding of Japanese consumers' perception toward AW certification labels, especially considering the limited discussion surrounding this topic in Japan. By highlighting the importance of informativeness, it sheds light on how enhancing consumer knowledge can potentially boost the demand for AW foods. Moreover, it challenges the conventional belief in the impact of health consciousness and consumer behavioral intention, thereby expanding the discourse on the role of health consciousness in consumer choices. Through this exploration, the study not only enhances consistency in discussing consumer behavior but also strengthens the coherence and argumentation of the research findings.
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Verena Raab, Brigitte Petersen and Judith Kreyenschmidt
An optimal temperature monitoring is a prerequisite for cold chain management and thus for the production and supply of high quality and safe products as well as for the reduction…
Abstract
Purpose
An optimal temperature monitoring is a prerequisite for cold chain management and thus for the production and supply of high quality and safe products as well as for the reduction of waste and economic losses. The aim of this paper is to identify and compare already existing temperature monitoring solutions in operation and novel temperature monitoring solutions with a view to their use for optimal temperature monitoring in meat supply chains. A special focus is placed on the identification and specification of challenges by the implementation of temperature monitoring systems which allow an optimal control of the temperature conditions in meat supply chains, as required by the new European food law.
Design/methodology/approach
The paper is a literature review of existing and novel temperature monitoring systems and challenges faced by the practical implementation of monitoring systems which allow continuous control of the temperature conditions in meat supply chains. First, the relevant literature relating to these aspects was examined and second, expert knowledge was applied with system developers of temperature monitoring and information management systems, participants in the meat supply chains and researchers
Findings
In the article different intra‐ as well as inter‐organisational challenges relating to the practical implementation of optimal temperature monitoring solutions have been identified and described.
Originality/value
The paper provides a holistic perspective of temperature monitoring solutions in meat supply chains. The challenges met when implementing temperature monitoring solutions have not been widely discussed in the literature. The proposed solutions to the specified challenges make an important contribution to developing guidelines for the implementation of optimal temperature monitoring systems in meat supply chains, resulting in improvements in food quality and safety.