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The Impact of Resource and Nutritional Resilience on the Global Food Supply System

Author

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  • Wayne Martindale

    (Food Insights and Sustainability, National Centre for Food Manufacturing, University of Lincoln, Park Road, Holbeach PE12 7PT, UK)

  • Mark Swainson

    (Food Insights and Sustainability, National Centre for Food Manufacturing, University of Lincoln, Park Road, Holbeach PE12 7PT, UK)

  • Sonal Choudhary

    (Operations Management & Decision Sciences, STFC Food Network+, Sheffield University Management School, The University of Sheffield, Sheffield University Management School, Conduit Road, Sheffield S10 1FL, UK)

Abstract

Pressure points in global food supply where resilience in supply chains can be limited or controlled are the equivalent of Critical Control Points in food safety systems. The approach of using critical control in supply chains can provide insights for nutritional improvement, sustainable food trade and food waste reduction. The pressure points determine the provision of a secure and sustainable food system where the outcomes of reducing their criticality are identified in the UN Sustainable Development Goals and other international programmes. These seek to reduce climate change impact and improve public health provision. While policy makers are rightly focussed on these targets, the data analysis methods required to rank and associate resource flow pressure points with commercial food supply chains and nutritional goals remain untested. Here, we show how methodologies can identify where opportunities to tackle future criticality exist, and where they are currently being overlooked for food categories that have the greatest consumer and dietary protein demand. The analysis provides insights that identify where latent restrictions in resilience can occur, so that the future risk of food insecurity is reduced.

Suggested Citation

  • Wayne Martindale & Mark Swainson & Sonal Choudhary, 2020. "The Impact of Resource and Nutritional Resilience on the Global Food Supply System," Sustainability, MDPI, vol. 12(2), pages 1-12, January.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:2:p:751-:d:311150
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    References listed on IDEAS

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    3. Chengyi Tu & Samir Suweis & Paolo D’Odorico, 2019. "Impact of globalization on the resilience and sustainability of natural resources," Nature Sustainability, Nature, vol. 2(4), pages 283-289, April.
    4. Piramuthu, Selwyn & Farahani, Poorya & Grunow, Martin, 2013. "RFID-generated traceability for contaminated product recall in perishable food supply networks," European Journal of Operational Research, Elsevier, vol. 225(2), pages 253-262.
    5. Valérie Sautron & Sandrine Peneau & Géraldine Camilleri & Laurent Muller & Bernard Ruffieux & Serge Hercberg & Caroline Méjean, 2015. "Validity of a questionnaire measuring motives for choosing foods including sustainable concerns," Post-Print hal-01123305, HAL.
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    Cited by:

    1. Piotr Borawski & Aneta Beldycka-Borawska & Adam Pawlewicz & Jayson K. Harper & Bogdan Klepacki & Agnieszka Brelik & Ireneusz Zuchowski, 2020. "Impact of New Member Accession to the European Union on Food Trade," European Research Studies Journal, European Research Studies Journal, vol. 0(Special 1), pages 149-159.

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