Sustainable food supply chain management
Sustainable food supply chain management
复制标题
可持续食品供应链管理
DOI：
10.1016/j.ijpe.2014.04.003
复制
发表时间：
2014
影响因子：
12
通讯作者：
Li D
中科院分区：
文献类型：
--
作者：
Li D
可持续的生产与分配是生产经济学中一个切题而又及时的问题。这对食品工业尤其重要，因为食品工业仍然是许多发达国家和发展中国家最大的制造业部门。尽管食品生产和分配系统在许多方面变得更加高效，但该行业消耗了大量的自然资源，并面临着不断增长的需求。可持续食品供应一直是该行业面临的全球性挑战。据估计，印度有1.75亿人和中国有1.3亿人正在“过度抽水”，以粮食为食。24%的印度家庭现在有不吃东西的日子（Brown, 2012）。与此同时，食物浪费一直是对可持续粮食供应的重大挑战。据估计，“全球每年约有三分之一的粮食被浪费或损失”（Gustavsson et al. 2011）。虽然食品行业仍在与粮食安全、浪费、农业和公共卫生作斗争，但新的挑战已经出现，如气候变化、石油依赖、公平贸易和地方主义。人们越来越关注食品工业的社会和环境可持续性。曾经远离日常生活的基本问题正变得越来越重要——能否在不降低成本的情况下，以一种更可持续的方式供应、分配和消费食物；应如何制定标准和利用技术来改善可持续发展，最大限度地减少粮食浪费和降低运营成本；标准和技术将对食品供应链的运作方式产生什么影响？食品行业的利益相关者必须超越其组织界限，发展一个涉及环境、监管、科学、市场、技术和社会经济因素的可持续食品供应链。
Sustainable production and distribution is a pertinent and timely issue in production economics. This is particularly critical for the food industry, which is still the largest manufacturing sector in many developed and developing countries. Although food production and distribution systems have become more efficient in many aspects, the industry consumes large amounts of natural resources and faces ever increasing demands. Sustainable food supply has been constantly a global challenge in the industry. It is estimated that 175 million people in India and 130 million in China are being “fed with grain by over-pumping” of water. 24% of families now have foodless days in India (Brown, 2012). In the mean time, food waste has been a significant challenge to sustainable food supply. It is estimated that “approximately one third of the global food production is wasted or lost annually”(Gustavsson et al. 2011).While the food industry still battles with food security, waste, farming, and public health, new challenges have emerged such as climate change, oil dependency, fair trade and localism. There is a growing concern about social and environmental sustainability of the food industry. Basic questions that had once receded from everyday life are becoming more crucial to debate–whether food can be supplied, distributed and consumed in a more sustainable way without compromising costs; how should standards be set and technologies be used to improve sustainable development, minimise food waste and reduce operating costs together; what will be the impacts of standards and technologies on the way food supply chains are operating? It is essential for stakeholders in the food industry to look beyond their organisational boundaries to develop a sustainable food supply chain involving environmental, regulatory, scientific, market, technology, and social-economic factors.
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