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Creating Sustainable Businesses by Reducing Food Waste: A Value Chain Framework for Eliminating Inefficiencies

Author

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  • Kouwenhoven, Gerry
  • Reddy Nalla, Vijayender
  • Lossonczy von Losoncz, Ton

Abstract

This study proposes a systematic value chain approach to helping businesses identify and eliminate inefficiencies. The authors have developed a robust framework, which food-sector entrepreneurs can use to increase profitability of an existing business or to create new profitable opportunities. The value chain approach provides win-win opportunities for players within the value chain. To test the robustness of the framework, the authors use food waste as an example of a critical inefficiency and apply it to two different food sector business cases, each operating in diverse conditions. Because the suggested framework addresses the core elements and parameters for the existence and competitiveness of a business, the model can be adapted to other sectors.

Suggested Citation

  • Kouwenhoven, Gerry & Reddy Nalla, Vijayender & Lossonczy von Losoncz, Ton, 2012. "Creating Sustainable Businesses by Reducing Food Waste: A Value Chain Framework for Eliminating Inefficiencies," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 15(3), pages 1-20, September.
    • Handle: RePEc:ags:ifaamr:133489
    DOI: 10.22004/ag.econ.133489
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    References listed on IDEAS

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    Cited by:

    1. Gabriel, Andreas & Rombach, Meike & Wieser, Hannah & Bitsch, Vera, 2021. "Got waste: knowledge, behavior and self-assessment on food waste of university students in Germany," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 24(6), February.
    2. Julia Kleineidam, 2020. "Fields of Action for Designing Measures to Avoid Food Losses in Logistics Networks," Sustainability, MDPI, vol. 12(15), pages 1-20, July.
    3. Francesco Ricciotti, 2020. "From value chain to value network: a systematic literature review," Management Review Quarterly, Springer, vol. 70(2), pages 191-212, May.
    4. Żmieńka Ewa & Staniszewski Jakub, 2020. "Food management innovations for reducing food wastage – a systematic literature review," Management, Sciendo, vol. 24(1), pages 193-207, June.

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