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Motivations and Challenges for Food Companies in Using IoT Sensors for Reducing Food Waste: Some Insights and a Road Map for the Future

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  • Ramakrishnan Ramanathan

    (Essex Business School, University of Essex–Southend Campus, Elmer Approach, Southend-on-Sea, Essex SS1 1LW, UK)

  • Yanqing Duan

    (Business and Management Research Institute (BMRI), University of Bedfordshire, Park Square, Luton LU1 3JU, UK)

  • Tahmina Ajmal

    (Research Institute of Smart Cities, University of Bedfordshire, Park Square, Luton LU1 3JU, UK)

  • Katarzyna Pelc

    (Business and Management Research Institute (BMRI), University of Bedfordshire, Park Square, Luton LU1 3JU, UK)

  • James Gillespie

    (Computer Science Research Institute (CSRI), School of Computing, Engineering and Intelligent Systems (SCEIS), Ulster University, Northland Road, L’Derry BT48 7JL, UK)

  • Sahar Ahmadzadeh

    (Business and Management Research Institute (BMRI), University of Bedfordshire, Park Square, Luton LU1 3JU, UK)

  • Joan Condell

    (Computer Science Research Institute (CSRI), School of Computing, Engineering and Intelligent Systems (SCEIS), Ulster University, Northland Road, L’Derry BT48 7JL, UK)

  • Imke Hermens

    (Whysor B.V., Brandemolen 65, 5944 ND Arcen, The Netherlands)

  • Usha Ramanathan

    (Nottingham Business School, Nottingham Trent University, Nottingham NG1 4FQ, UK)

Abstract

Food waste is a serious problem worldwide, including in Europe. Research efforts are being carried out to reduce food waste. In this paper, we focus on using modern digital technologies (also known as Industry 4.0 technologies) to reduce waste in food supply chains. Based on interactions with a number of food companies in Europe over the last four years using Action Research, we provide new insights on the motivations and challenges for food companies when they are engaged in the use of technologies for reducing food waste in their supply chains. Motivations for firms include improved food quality of their produce, improved reliability, support in meeting legal requirements, a green image, and improved revenues from selling the food that has been saved. However, data security issues and trust issues posed challenges in using these technologies. Since this is an emerging area of research, we look at potential business models for technology companies for working with food companies in reducing food waste, identify value propositions and value capture, and look at how these investments in technologies can improve the sustainability of food businesses. We believe technology companies can leverage the opportunities, develop new business models with value propositions around the use of technologies, and support food companies via timely alerts in case of potential quality issues. Value capture occurs via the sale of hardware and subscriptions.

Suggested Citation

  • Ramakrishnan Ramanathan & Yanqing Duan & Tahmina Ajmal & Katarzyna Pelc & James Gillespie & Sahar Ahmadzadeh & Joan Condell & Imke Hermens & Usha Ramanathan, 2023. "Motivations and Challenges for Food Companies in Using IoT Sensors for Reducing Food Waste: Some Insights and a Road Map for the Future," Sustainability, MDPI, vol. 15(2), pages 1-21, January.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:2:p:1665-:d:1036331
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    References listed on IDEAS

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    Cited by:

    1. Ramakrishnan Ramanathan & Usha Ramanathan & Katarzyna Pelc & Imke Hermens, 2024. "How Do Existing Organizational Theories Help in Understanding the Responses of Food Companies for Reducing Food Waste?," Sustainability, MDPI, vol. 16(4), pages 1-18, February.
    2. Lohithaksha M. Maiyar & Ramakrishnan Ramanathan & Indira Roy & Usha Ramanathan, 2023. "A Decision Support Model for Cost-Effective Choice of Temperature-Controlled Transport of Fresh Food," Sustainability, MDPI, vol. 15(8), pages 1-22, April.

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