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Adoption of ICTs in Agri-Food Logistics: Potential and Limitations for Supply Chain Sustainability

Author

Listed:
  • Cédric Vernier

    (ITAP, INRAE, Institut Agro, 34060 Montpellier, France)

  • Denis Loeillet

    (GECO, CIRAD, 34398 Montpellier, France)

  • Rallou Thomopoulos

    (IATE, University of Montpellier, INRAE, Institut Agro, 34060 Montpellier, France)

  • Catherine Macombe

    (ITAP, INRAE, Institut Agro, 34060 Montpellier, France)

Abstract

A major challenge of Sustainable Development Goal 12 “Responsible Consumption and Production” is to reduce food losses along production and supply chains. This is particularly critical for fresh food products, due to their perishable and fragile nature, which makes the coordination of the actors all the more crucial to avoid wastes and losses. The rise of new technologies, referred to as “Industry 4.0” powered by the internet of things, big data analytics and artificial intelligence, could bring new solutions to meet these needs. Information and communication technologies (ICTs) allow for frequent exchanges of huge amounts of information between actors in the agrofood chains to coordinate their activities. The aim of the chapter is to provide a state-of-the-art analysis on ICTs used in agrofood supply chains, with a special focus on the case of fresh fruits and vegetables, to analyze the potential and weaknesses which exist in different forms of supply chains for ICTs becoming a “resource” (precious, rare, non-imitable, and nonsubstitutable) prospect and to suggest promising ICTs in this context.

Suggested Citation

  • Cédric Vernier & Denis Loeillet & Rallou Thomopoulos & Catherine Macombe, 2021. "Adoption of ICTs in Agri-Food Logistics: Potential and Limitations for Supply Chain Sustainability," Sustainability, MDPI, vol. 13(12), pages 1-19, June.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:12:p:6702-:d:574118
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    Cited by:

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    3. Xiaojing Zheng, 2022. "The Coordination of Multi-Stage Discounts in a Dual Channel Fresh Agricultural Produce Supply Chain: Minimizing the Loss of Quantity and Quality," Sustainability, MDPI, vol. 14(4), pages 1-28, February.
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    5. Mirela Stanciu & Agatha Popescu & Iuliana Antonie & Camelia Sava & Bogdan Gabriel Nistoreanu, 2022. "Good Practices on Reducing Food Waste Throughout the Food Supply Chain," The AMFITEATRU ECONOMIC journal, Academy of Economic Studies - Bucharest, Romania, vol. 24(60), pages 566-566, April.
    6. Zhang, Ziyi, 2025. "E-commerce logistics performance and resilience: The influence of inter-organizational trust and organizational flexibility," Technology in Society, Elsevier, vol. 81(C).

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