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Codesign of sustainable performance objectives in a food value chain

Author

Listed:
  • Gaëlle Petit

    (GENIAL - Ingénierie, Procédés, Aliments - INRA - Institut National de la Recherche Agronomique - AgroParisTech)

  • Gwenola Yannou-Le Bris

    (LGI - Laboratoire Génie Industriel - EA 2606 - CentraleSupélec, GENIAL - Ingénierie, Procédés, Aliments - INRA - Institut National de la Recherche Agronomique - AgroParisTech)

  • Gilles Trystram

    (GENIAL - Ingénierie, Procédés, Aliments - INRA - Institut National de la Recherche Agronomique - AgroParisTech)

Abstract

Food value chains actors market products to the end-consumer but most of the time their goals and are strategies not aligned, in particular on sustainability. Today in a context of global warming, resources depletion, and social struggles, it has a special importance for a value chain to prove its commitments and reevaluate its brands image towards the end-consumer and citizen. This case is about the French pork value chain, spanning feed production to food consumption. The study shows that assessing the sustainability performance is a first step in order to then enhance the value chain sustainability and the importance of actor negotiation in finding trade-offs among solutions proposed. From an average value chain, the authors designed and envisioned several improvement scenarios at various steps of the value chain that can be assessed thanks to various sustainability-specific tools. The set of retained sustainability indicators was tested as a support with the actors of the value chain and the results can be the starting point of a reflection to go towards a joint arbitration and a will to share the potential added value brought by the new scenarios.

Suggested Citation

  • Gaëlle Petit & Gwenola Yannou-Le Bris & Gilles Trystram, 2017. "Codesign of sustainable performance objectives in a food value chain," Post-Print hal-01813471, HAL.
    • Handle: RePEc:hal:journl:hal-01813471
    Note: View the original document on HAL open archive server: https://hal.science/hal-01813471
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    References listed on IDEAS

    as
    1. Xavier Irz & Pascal Leroy & Vincent V. Requillart & Louis Georges Soler & Olivier Allais, 2013. "Identifying sustainable diets compatible with consumer preferences [Identification de régimes alimentaires durables compatibles avec les préférences des consommateurs]," Post-Print hal-02804826, HAL.
    2. Chiang, Tzu-An & Trappey, Amy J.C., 2007. "Development of value chain collaborative model for product lifecycle management and its LCD industry adoption," International Journal of Production Economics, Elsevier, vol. 109(1-2), pages 90-104, September.
    3. Romain Laufer & Armand Hatchuel & Albert David, 2012. "Les nouvelles fondations des sciences de gestion : éléments d'épistémologie de la recherche en management," Post-Print hal-01635115, HAL.
    4. repec:dau:papers:123456789/10578 is not listed on IDEAS
    5. Laurent Trognon, 2009. "Filière, supply chain et stratégies : de la différenciation à la distinction," Post-Print hal-00976826, HAL.
    6. Fritz, Melanie & Schiefer, Gerhard, 2009. "Tracking, tracing, and business process interests in food commodities: A multi-level decision complexity," International Journal of Production Economics, Elsevier, vol. 117(2), pages 317-329, February.
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    Cited by:

    1. Gaëlle Petit & Gwenola Yannou-Le Bris & Claudia Eckert & Yan Liu, 2021. "Facilitating Aligned Co-Decisions for More Sustainable Food Value Chains," Sustainability, MDPI, vol. 13(12), pages 1-16, June.

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    Keywords

    Sustainability; Participatory design; Case study;
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