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Developing a sustainable food strategy for large organizations: The importance of context in shaping procurement and consumption practices

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  • Gary Goggins

Abstract

Organizations such as hospitals, educational institutions and workplaces feed thousands of people every day and are key intermediaries in the food system. They are in a position to significantly shape the production, processing and distribution of food as well as food‐related practices of large groups. These activities have a significant impact on sustainable development, the global economy and health and wellbeing. Using a qualitative approach that draws on 21 interviews with key decision‐makers based in eight large national and multinational organizations, this research examines the most important contextual factors that influence food provisioning across organizations. The study identifies opportunities and constraints for improving food sustainability that are likely to apply within and across different organizational contexts, and provides recommendations for implementing a sustainable food strategy. The findings provide interesting theoretical insights and have practical implications that are relevant for practitioners, business managers and sustainability consultants.

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  • Gary Goggins, 2018. "Developing a sustainable food strategy for large organizations: The importance of context in shaping procurement and consumption practices," Business Strategy and the Environment, Wiley Blackwell, vol. 27(7), pages 838-848, November.
    • Handle: RePEc:bla:bstrat:v:27:y:2018:i:7:p:838-848
    DOI: 10.1002/bse.2035
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    References listed on IDEAS

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    1. Siems, Erik & Land, Anna & Seuring, Stefan, 2021. "Dynamic capabilities in sustainable supply chain management: An inter-temporal comparison of the food and automotive industries," International Journal of Production Economics, Elsevier, vol. 236(C).
    2. Bauer, Jan M. & Aarestrup, Simon C. & Hansen, Pelle G. & Reisch, Lucia A., 2022. "Nudging more sustainable grocery purchases: Behavioural innovations in a supermarket setting," Technological Forecasting and Social Change, Elsevier, vol. 179(C).
    3. Talwar, Shalini & Kaur, Puneet & Kumar, Sushant & Salo, Jari & Dhir, Amandeep, 2022. "The balancing act: How do moral norms and anticipated pride drive food waste/reduction behaviour?," Journal of Retailing and Consumer Services, Elsevier, vol. 66(C).
    4. Habib, Muhammad Danish & Kaur, Puneet & Sharma, Veenu & Talwar, Shalini, 2023. "Analyzing the food waste reduction intentions of UK households. A Value-Attitude-Behavior (VAB) theory perspective," Journal of Retailing and Consumer Services, Elsevier, vol. 75(C).

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