THE FOOD SERVICE INDUSTRY: TRENDS AND CHANGING STRUCTURE IN THE NEW MILLENNIUM

By 2010, foodservice establishments are projected to capture 53 percent of consumers' food expenditures, whereas in 1980, foodservice captured less than 40 percent. The foodservice industry accounts for approximately 4 percent of the Gross Domestic Product and about 11 million jobs. It has been rapidly changing due to economic factors, technological advances, and labor matters.1 This overview covers many of the issues and trends affecting the different segments of the foodservice supply chain including the foodservice operators, distributors and food manufacturers. Changing customer demographics are a driving force in the evolution of the foodservice industry. As the baby boomers reach middle age, they do not seem to have time to cook and their children and grandchildren do not seem to have the interest, or talent. The U.S. population in 2000 had over double ($6,500) the per capita discretionary income that it had in 1975 ($3,109) 2 and, with a high value for recreation and pleasure they are pulled out of the kitchen and into the restaurants. An ever-shrinking world also brings variety to menus as cultures and cuisines converge, introducing new flavors and textures. A tight labor market has affected the foodservice industry from top to bottom leading to a derived demand for convenience products from manufacturers. At all links in the chain, companies are experiencing mergers and acquisitions. Operators, manufacturers, and distributors are all fighting for a share of the profits as competition continues to intensify. This review of the foodservice industry incorporates interviews with industry professionals, current information from leading foodservice associations, and predictions from the top industry research firms and consultants.Agribusiness, Industrial Organization,

Response of Fresh Food Suppliers to Sustainable Supply Chain Management of Large European Retailers

This article analyses new supply chain management (SCM) strategies of the largest retail distribution chains in Europe within the context of differing sustainability concepts and approaches. An analysis is carried out of the strategic plans of such retailers, as well as recent developments in the sector. We begin by identifying the priority actions of retailers and then evaluating, by means of a survey, how small horticultural marketing firms (mainly cooperatives) in southeast Spain respond to the needs of these retailers. Subsequently, an analysis is carried out on these small marketing firm exporters to identify the relative weight which they assign to the variables assessed, while also considering the existing relationships between said weighted variables and business profits. Our results show that retailers tend to establish more simplified supply chains (that is, shorter and more vertical), essentially demonstrating their interpretation of a sustainable supply chain. In contrast, horticultural marketing firms have concentrated more on tactical and operational issues, thereby neglecting environmental, social and logistics management. Thus, their success rate in meeting the sustainability demands of their customers can be considered medium-low, requiring a more proactive attitude. Improved and collaborative relations, and the integration of sustainability concepts between suppliers (marketing firms) and their clients could contribute to successfully meeting sustainability demands. From the point of view of the consumer, close supplier–retail relationships have solved food safety issues, but the implementation of sustainability in other supply chain activities and processes is a pending issue. We propose strategic approximation and collaboration to bridge the gap between the varying sustainability demands in the supplier–retail relationship within perishable supply chains. Although this article specifically addresses fresh vegetable supply chains, the results may be extrapolated to other agri-food chains with a similar structure

Blockchain-Supported Food Supply Chain Reference Architecture

Department of Management EngineeringA food security issue increased rapidly due to numerous food frauds and tragic incidents and overall growth in the scale of food supply chain network in the last years. Since the recent evolution of Blockchain technology, it promises high potential ability to guarantee and trace the originality of products in supply chain network The main purpose of this research work is to build general Blockchain-supported food supply chain reference architecture model along with supplementary guidelines which could be applied in real-life supply chain cases with or without customization or inspire their design of supply chain system. A case driven bottom-up approach is used to create the reference architecture with the help of BOAT framework as a base tool to align the case details. A total of three food supply chain cases were utilized for the development of reference architecture and third case study of Mongolian meat trade supply chain was examined with the proposed solution and finally evaluated by the local experts. I believe this reference framework will help fellow researchers and industry practitioners to use this as a base knowledge without beginning from the scratches because current literature lacks extremely in this field. In overall, I expect this work will contribute to the current literature in the followings: 1. To expand the implementation mechanism of Blockchain solutions in general supply chain cases especially in food supply chain. 2. To provide practical exemplary implementation of real life case scenarios 3. To provide detailed analysis of benefits and weaknesses of using Blockchain in food supply chainope

SUPPLY CHAIN COORDINATION: A CASE STUDY OF VEGETABLE GROWERS IN COLORADO

Small agricultural producers around the country are finding it increasingly difficult to remain competitive in a market place dominated by the consolidation of agricultural production. This consolidation has had a serious impact on vegetable growers in northeastern Colorado who have recently banded together to form a cooperative in the hopes that they would be in a better position to market their vegetables. This paper discusses the results of the market and feasibility study. Section I provides a review of the literature on vertical coordination. Section II details the analysis of the fresh and processed vegetable market. Section III then provides a discussion of the processing feasibility study and addresses the importance of incorporating knowledge management into production decisions-even for producers with small operations. The paper then closes with recommendations and directions for future studies.Industrial Organization,

Dynamic Explanations of Industry Structure and Performance

Industrial Organization,

Master plan : Greenport Shanghai Agropark

Greenport Shanghai is the innovative and ambitious exploration of how Chinese metropolitan agriculture will jump into the 21st century: circular, sustainable and profitable

Addressing Food Loss and Waste : A Global Problem with Local Solutions

The report focuses on the role that food loss and waste (FLW) could play in reducing the environmental footprint of food systems while attempting to meet the caloric and nutrient needs of a population expected to increase by 3 billion people in the next 30 years. The performance of the global food system over the last century has been extraordinary. From a global population of 1.6 billion people in 1900 to nearly 8 billion in 2020, the agri-food sector has risen to the challenge of providing global caloric sufficiency, mainly by increasing yields of a few principal staple crops. However, this path is no longer sustainable

Optimization strategies for the integrated management of perishable supply chains: A literature review

Purpose: The main purpose of this article is to systematically review the papers published in the period 2005-2020 about the integration of production, inventory and distribution activities in perishable supply chains. Design/methodology/approach: The proposed research methodology is based on several steps. First, database and keywords are selected, with the aim to search and collect the main papers, dealing with the integration of production, inventory, distribution activities in perishable supply chains. Then, a bibliometric analysis is carried out, to detect: the main publishing sources, the chronological distribution, the most used keywords, the featured authors, about the selected papers. A five-dimension classification framework is proposed to carry out a content analysis, where the papers of the literature review are classified and discussed, according to: supply chain structure, objective, perishability type, solution approach, approach validation. Findings: Interest in the application of optimization models for integrated decision-making along perishable supply chains is strongly growing. Integrating multiple stages of the supply chain into a single framework is complex, especially when referring to perishable products. The vast majority of the problems addressed are then NP-Hard. Only a limited quantity of the selected papers aims to solve real-life case studies. There is a need for further research, which is capable of modeling and quantitatively improving existing supply chains. The potentials of Industry 4.0 are currently little explored. Originality/value: Based on the analysis of the papers published, this article outlines the current state of the art on the optimization strategies for the integrated management of perishable supply chains, which are very complex to be managed. Research trends and gaps are discussed, future challenges are presentedPeer Reviewe