Creating Sustainable Fresh Food Supply Chains through Waste Reduction

Purpose – The aim of this empirical paper is to study information sharing in fresh food supply chains, with a specific goal of reducing waste and facilitating sustainable performance. The study focuses on material and information flow issues, specifically on sharing demand and shelf‐life data.Design/methodology/approach – This work has been designed as an exploratory case study in three fresh food supply chains, milk, fresh fish, and fresh poultry, in the Nordic countries. The cases are based on interviews and data from the databases of the companies involved. Each case focuses on analyzing information flow, particularly the current order patterns and forecasting and planning process, and material flow, focusing on the supply chain structure. In two cases significant changes have been made to forecasting processes and material flow, while the third case intends to identify the most beneficial uses of shared information to create a sustainable fresh food supply chain.Findings – The performance of the peris...

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