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Sustainable Food Supply Chains: Towards a Framework for Waste Identification

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  • معلومة اضافية
    • Contributors:
      Department of Production and Quality Engineering Trondheim; Norwegian University of Science and Technology Trondheim (NTNU); Norwegian University of Science and Technology (NTNU)-Norwegian University of Science and Technology (NTNU); SINTEF Technology and Society; Stiftelsen for INdustriell og TEknisk Forskning Digital Trondheim (SINTEF Digital); Christos Emmanouilidis; Marco Taisch; Dimitris Kiritsis; TC 5; WG 5.7
    • بيانات النشر:
      HAL CCSD
      Springer
    • الموضوع:
      2012
    • Collection:
      Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe)
    • الموضوع:
    • نبذة مختصرة :
      Part 1: Sustainability ; International audience ; Reduction of waste in food supply chains is an important sustainability issue. More efficient utilisation and management of the resources and values created in food supply chains can contribute to improving competitiveness, and environmental and social responsibility. This study uses the seven wastes approach from lean theory to classify categories of waste in fresh food supply chains and to identify at which stage of the supply chain waste occur. A case is used to illustrate the applicability of the classification. The analysis identifies four categories of waste in the fresh food supply chain; time, distance, energy and mass. The study indicates that the majority of waste is hidden in time, energy and mass categories, related to overproduction, defects and transportation.
    • Relation:
      hal-01472243; https://hal.inria.fr/hal-01472243; https://hal.inria.fr/hal-01472243/document; https://hal.inria.fr/hal-01472243/file/978-3-642-40352-1_27_Chapter.pdf
    • الرقم المعرف:
      10.1007/978-3-642-40352-1_27
    • الدخول الالكتروني :
      https://hal.inria.fr/hal-01472243
      https://hal.inria.fr/hal-01472243/document
      https://hal.inria.fr/hal-01472243/file/978-3-642-40352-1_27_Chapter.pdf
      https://doi.org/10.1007/978-3-642-40352-1_27
    • Rights:
      http://creativecommons.org/licenses/by/ ; info:eu-repo/semantics/OpenAccess
    • الرقم المعرف:
      edsbas.C196FC83