Jacket Image
Ebook Available

Organizing Supply Chain Processes for Sustainable Innovation in the Agri-Food Industry Vol: 5

Raffaella Cagliano
Politecnico di Milano, Italy

Frederico Caniato
Politecnico di Milano, Italy

Christopher Worley
NEOMA Business School, France

Product Details
26 Aug 2016
Emerald Group Publishing Limited
352 pages - 152 x 229 x 24mm
Organizing for Sustainable Effectiveness
The sustainability of agri-food supply chains is particularly relevant for global sustainable development. Many existing food production systems do more harm than good. They compromise the natural rhythms of the Earth, introduce toxins, and therefore sacrifice future capability for current demands – the opposite of sustainable development norms. The existing system is also unbalanced with respect to its capacity to produce, the amount of waste it generates, the number of people who suffer from hunger, and the nutritional value it provides. Most of the current supply chains have been developed within the classic economic paradigm, where scale and leverage drive choices towards more profitable models. As a consequence, finding new ways to produce, distribute and consume food is a morale, financial, and environmental necessity. Sustainable development and triple bottom line perspectives provide the logic for questioning this paradigm. This book presents and discusses nine cases of organizational innovation in food supply chain, covering different phases of food production, facing different challenges, and proposing different solutions to the challenge of sustainable food development.
1. The Challenge of Sustainable Innovation in Agri-Food Supply Chains - Raffaella Cagliano, Christopher G. Worley and Federico F. A. Caniato 
2. ALCASS: Innovation for Sustainable Supply Chains for Traditional and New Products - Veronica Leon-Bravo, Federico F. A. Caniato, Antonella Moretto and Raffaella Cagliano 
3. Supporting Sustainability Through Developing a Learning Network Among Traditional Food Producers: Applications of Action Learning - Paul Coughlan, David Coghlan, Denise O’Leary, Clare Rigg and Doireann Barrett 
4. Building Social Capital into the Disrupted Green Coffee Supply Chain: Illy’s Journey to Quality and Sustainability - Annachiara Longoni and Davide Luzzini 
5. The Evolution of Barilla’s Durum Wheat Supply Chain Contracts for Triple Bottom Line Benefits - Marco Formentini, Manmohan S. Sodhi and Christopher S. Tang 
6. Minimizing Food Waste at Google: Creating Production Innovation and Purchasing Practices - Madeleine Pullman and Kristen Rainey 
7. Surplus Food Redistribution for Social Purposes: The Case of Coop Lombardia - Sedef Sert, Paola Garrone, Marco Melacini and Alessandro Perego 
8. Packaging’s Role in Sustainability: Reusable Plastic Containers in the Agricultural-Food Supply Chains - Jay Singh, Abraham B. (Rami) Shani, Hillary Femal and Ahmed Deif 
9. Origin Green: When Your Brand Is Your Supply Chain - Mary Shelman, Damien McLoughlin and Mark Pagell 
10. The Emergence of a Local Foods Network in Northeast Ohio - Susan Albers Mohrman, Sally Breyley Parker, Lorelei Oriel Palacpac and Cameron Wilk 
11. Inclusive Innovation and the Role of Partnerships: The Case of Semi Di Liberta - Francesca Mapelli, Marika Arena and Paolo Strano 
12. A Pathway Towards Truly Sustainable Food Supply Chains: Balancing Motivation, Strategy, and Impact - Raffaella Cagliano, Federico F. A. Caniato and Christopher G. Worley
Raffaella Cagliano, Department of Management, Economics and Industrial Engineering, Politecnico Di Milano, Milan, Italy 
Federico F. A. Caniato, Department of Management, Economics and Industrial Engineering, Politecnico Di Milano, Milan, Italy 
Christopher G. Worley, Centre for Leadership and Effective Organizations, Neoma Business School, Reims, France
« Back