Table of Contents – Delivering Performance in Food Supply Chains

Table of Contents

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Woodhead Publishing Series in Food Science, Technology and Nutrition

Chapter 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

Part I: Managing relationships in food supply chains

Chapter 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

Chapter 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 agri-food channel relationships

3.4 Methodology

3.5 Findings

3.6 Network of relationships

3.7 Conclusions

3.8 Future trends

Chapter 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

Chapter 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

Part II: Aligning supply and demand in food supply chains

Chapter 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

Chapter 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

Chapter 8: Aligning marketing and sourcing strategies for competitive advantage in the food industry


8.1 Introduction

8.2 Literature review and discussion of marketing and sourcing strategies

8.3 Creating sustainable business success: the development of effective marketing strategies

8.4 Creating sustainable business success: the 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

Part III: Managing processes efficiently and effectively in food supply chains

Chapter 9: Value chain analysis of the UK food sector


9.1 Introduction

9.2 From supply chain management to value chain management

9.3 Methodology for value chain analysis

9.4 Conclusions

Chapter 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

Chapter 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

Chapter 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

Chapter 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 Improved performance through vertical integration

13.4 Improved performance through internal process integration

13.5 New technologies

13.6 Improved performance through cross-channel collaboration

13.7 Conclusion

Part IV: Maintaining quality and safety in food supply chains

Chapter 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 Improving communication with consumers

14.5 Managing food safety in food supply chains

Chapter 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

Chapter 16: Developments in quality management systems for food production chains


16.1 Regulatory framework

16.2 Quality management and the organization of food production chains

16.3 Quality-related communication in food production chains

16.4 Tracking and tracing food products

16.5 Total Quality Management in food production chains

16.6 Chain uptake of quality management systems

16.7 Quality management in food production chains: some final remarks

Part V: Using technology effectively in food supply chains

Chapter 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

Chapter 18: Advances in the cold chain to improve food safety, food quality and the food supply 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

Chapter 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

Chapter 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

Chapter 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 food supply chain

21.4 Conclusions

21.5 Sources of further information and advice

21.6 Acknowledgement

Part VI: Delivering food sustainably and responsibly

Chapter 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 Identifying and modelling options for reducing external costs

22.4 The key options

22.5 Conclusions

22.6 Acknowledgement

Chapter 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

Chapter 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