Implementation of sustainability in the food and catering supply chains of UK HE institutions

Both organisations and customers are becoming more aware of the current economic, environmental and social challenges that the world faces today. In this context, it can be argued that universities are amongst the most important organisations that could contribute effectively in sustainability development in any society through producing and teaching sustainability related knowledge. This puts an ethical obligation upon these organisations to introduce and implement sustainability within their premises and operations. The procurement function is one of the main functions that can contribute effectively in the overall sustainability agenda of any university due to the large variety of products and services that this type of organisation procures and the related supply chain issues that they manage. However, the extant literature on Sustainability in Higher Education (SHE) suffers from a significant dearth of studies that specifically address Sustainable Procurement (SP) and Sustainable Supply Chain Management (SSCM) in universities. Thus, this thesis contributes to filling this particular gap through conducting exploratory research in order to investigate the implementation of SP initiatives in the current buying practices of UK based HE Institutions (Universities) and their supply chains, with a particular focus on the food and catering procurement area. This thesis, therefore, has two main overarching research questions, which are: “How are sustainability issues incorporated into the current food and catering procurement practices of UK based HE Institutions?” and “How are food and catering SP practices extended to multiple actors and multiple tiers across the existing supply chains of UK based HE Institutions?”. These two questions have been answered through three inter-related papers that tackle the following three topics: the implementation of SP initiatives through different implementation modes employed by universities (i.e., in-house catering vs outsourced catering); local sourcing as one of the main sustainability initiatives within universities’ sustainability agendas; and the impact of institutional pluralism on the implementation of sustainability initiatives within the university food and catering supply chain. The thesis uses three well-established theoretical lenses, (i.e., Transaction Cost Economics, Legitimacy Theory, and Institutional Theory), in the three papers respectively. Beside their own findings and contributions, the three papers collectively provide important contributions to both the SHE literature and the SSCM literature. In terms of the SHE literature, they: provide insights into the implementation of SP in HE institutions and their food supply chains; compensate for the dearth of studies on SSCM in HE; and enhance the theoretical authentication of the SHE literature. In terms of the SSCM literature, they: provide a new context for three theories; include a real supply chain perspective by including multiple tiers in the data collection and analysis; include the TBL in studying SSCM; and provided a theoretical generalisation of the results for the wider SSCM context

Implementation of sustainability in the food and catering supply chains of UK HE institutions

Both organisations and customers are becoming more aware of the current economic, environmental and social challenges that the world faces today. In this context, it can be argued that universities are amongst the most important organisations that could contribute effectively in sustainability development in any society through producing and teaching sustainability related knowledge. This puts an ethical obligation upon these organisations to introduce and implement sustainability within their premises and operations. The procurement function is one of the main functions that can contribute effectively in the overall sustainability agenda of any university due to the large variety of products and services that this type of organisation procures and the related supply chain issues that they manage. However, the extant literature on Sustainability in Higher Education (SHE) suffers from a significant dearth of studies that specifically address Sustainable Procurement (SP) and Sustainable Supply Chain Management (SSCM) in universities. Thus, this thesis contributes to filling this particular gap through conducting exploratory research in order to investigate the implementation of SP initiatives in the current buying practices of UK based HE Institutions (Universities) and their supply chains, with a particular focus on the food and catering procurement area. This thesis, therefore, has two main overarching research questions, which are: “How are sustainability issues incorporated into the current food and catering procurement practices of UK based HE Institutions?” and “How are food and catering SP practices extended to multiple actors and multiple tiers across the existing supply chains of UK based HE Institutions?”. These two questions have been answered through three inter-related papers that tackle the following three topics: the implementation of SP initiatives through different implementation modes employed by universities (i.e., in-house catering vs outsourced catering); local sourcing as one of the main sustainability initiatives within universities’ sustainability agendas; and the impact of institutional pluralism on the implementation of sustainability initiatives within the university food and catering supply chain. The thesis uses three well-established theoretical lenses, (i.e., Transaction Cost Economics, Legitimacy Theory, and Institutional Theory), in the three papers respectively. Beside their own findings and contributions, the three papers collectively provide important contributions to both the SHE literature and the SSCM literature. In terms of the SHE literature, they: provide insights into the implementation of SP in HE institutions and their food supply chains; compensate for the dearth of studies on SSCM in HE; and enhance the theoretical authentication of the SHE literature. In terms of the SSCM literature, they: provide a new context for three theories; include a real supply chain perspective by including multiple tiers in the data collection and analysis; include the TBL in studying SSCM; and provided a theoretical generalisation of the results for the wider SSCM context

Institutional complexity and sustainable supply chain management practices

Purpose The purpose of this study is to empirically investigate the impact of institutional pressures, institutional logics and institutional complexity on Sustainable Supply Chain Management (SSCM) practices across mixed public and private sector supply chains. Design/methodology/approach Multi-case study data were collected from three tiers of food and catering supply chains: the customer/consumer tier; focal public sector UK Universities; and private sector suppliers/contractors. Findings The findings indicate that: normative and mimetic pressures are more prevalent in focal Universities, compared to suppliers; there is typically no single dominant logic across these supply chains; and the multiplicity of institutional logics (e.g. sustainability logic versus financial logic) increases institutional complexity. Therefore, in the typical case of homogeneity in terms of institutional pressures and logics, e.g. with a dominant sustainability logic throughout the supply chain, radical change in SSCM practices is facilitated. In contrast, in the more typical case when there is heterogeneity, with competing logics at different supply chain tiers, this limits SSCM to more incremental changes in practices. Research limitations/implications This study is limited to three tiers of the food and catering supply chains of UK Universities. Practical implications To aid in the successful implementation of SSCM, this study suggests a need for managers to develop an initial understanding of the prevailing institutional logics and pressures at different tiers of the supply chain. Social implications A number of the SSCM practices studied address social sustainability. Originality/value No previous studies have empirically investigated the impact of institutional complexity in the context of SSCM practices across supply chains, involving both mixed public and private sector organisations

Measuring and comparing the carbon footprints of different procurement models for primary school meals:Analysis of cases across five European countries

Sustainable Public Food Procurement (PFP) represents a key game changer for food systems transformation. It can influence both food consumption and food production patterns. It can deliver multiple social, economic and environmental benefits towards sustainable food systems for healthy diets. This publication aims to contribute to the improved understanding, dissemination and use of PFP as a development tool in particular in the case of school meals programmes. In Volume 1, researchers, policymakers and development partners can find evidence on how PFP can be used as a development tool and deliver multiple benefits for multiple beneficiaries. It argues that PFP can provide a market for local and smallholder farmers, promote the conservation and sustainable use of agrobiodiversity, and improve the nutrition and health of children and communities. Volume 2 of this publication, available at https://doi.org/10.4060/cb7969en, presents further analysis of the instruments, enablers and barriers for PFP implementation. It also provides case studies with local, regional and national experiences from Africa, Asia, Europe and North and South America

Local food supply chain resilience to constitutional change: The Brexit effect

Purpose: To investigate how local supply chains prepare for and respond to the threats and opportunities presented by constitutional change, thereby building resilience. Design/methodology/approach: Multiple case study analysis of 14 firms in the food sector is presented in the context of the United Kingdom’s impending exit from the European Union (Brexit). Organisations studied include farmers, processors, retailers, and non-government organisations (NGOs). Data from interviews and roundtable discussions has been interpreted using the dynamic capabilities perspective, covering the sensing, seizing, and transforming stages. Findings: The data highlights the importance of both vertical and horizontal collaboration between supply chain actors as they seek to anticipate the impact of the disruption and influence the future shape of the constitution. There is also evidence to suggest firms in possession of dynamic capabilities can innovate to build resilience and enhance their competitive position. Characteristics of the disruption posed by constitutional change are identified and contrast with those of many other threats more typically described in the literature. As a result, the process of building resilience is different. Research limitations/implications: The study could be extended to include post-Brexit interviews to further understand the seizing and transforming stages whilst the impact of Brexit on actors that remain within the EU could also be considered. Practical implications: Practitioners need to work together to influence the future shape of the constitution; and they need to reconfigure their operations and supply chains where necessary to become more resilient to the threat posed by Brexit, such as by reducing their reliance on EU funding streams and trade. The study also has policy implications. Originality/value: The first study of supply chain resilience to constitutional change and a rare empirical study of resilience across multiple supply chain tiers