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The Green Supply Chain Design and Marketing Strategy for Perishable Food Based on Temperature Control

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  • Shuai Yang

    (School of Economics and Management, Changshu Institute of Technology, Changshu 215500, China)

  • Yujie Xiao

    (Jiangsu Key Laboratory of Modern Logistics, School of Marketing and Logistics Management, Nanjing University of Finance and Economics, Nanjing 210023, China
    Business School, Nanjing University, Nanjing 210093, China)

  • Yan Zheng

    (College of Automobile and Traffic Engineering, Nanjing Forestry University, Nanjing 210037, China)

  • Yan Liu

    (Jiangsu Key Laboratory of Modern Logistics, School of Marketing and Logistics Management, Nanjing University of Finance and Economics, Nanjing 210023, China)

Abstract

With the intensification of global warming and the levy of energy tax, more industries are paying attention to energy saving and reduction of carbon footprint. For the food industry, energy cost in the supply chain of perishable food is quite high because of cold-chain transport and storage. Therefore, the efficacies of cold chain management and inventory control are the key factors that increase the efficiency of food supply chain and make it more ecological. This research analyzes the degradation process of perishable food and determines the optimal temperature of the cold chain as well as the optimal price to maximize the channel profit. We prove that there is an optimal price with a certain temperature and develop an efficient search algorithm to find the optimal temperature. We also perform sensitivity analyses to test which parameters affect the channel profit significantly. Numerical experiments are conducted to illustrate the proposed models.

Suggested Citation

  • Shuai Yang & Yujie Xiao & Yan Zheng & Yan Liu, 2017. "The Green Supply Chain Design and Marketing Strategy for Perishable Food Based on Temperature Control," Sustainability, MDPI, vol. 9(9), pages 1-8, August.
    • Handle: RePEc:gam:jsusta:v:9:y:2017:i:9:p:1511-:d:109755
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    References listed on IDEAS

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    Cited by:

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    3. Katherinne Salas-Navarro & Paula Serrano-Pájaro & Holman Ospina-Mateus & Ronald Zamora-Musa, 2022. "Inventory Models in a Sustainable Supply Chain: A Bibliometric Analysis," Sustainability, MDPI, vol. 14(10), pages 1-21, May.
    4. Amin Gharehyakheh & Caroline C. Krejci & Jaime Cantu & K. Jamie Rogers, 2020. "A Multi-Objective Model for Sustainable Perishable Food Distribution Considering the Impact of Temperature on Vehicle Emissions and Product Shelf Life," Sustainability, MDPI, vol. 12(16), pages 1-21, August.
    5. Kamble, Sachin S. & Gunasekaran, Angappa & Gawankar, Shradha A., 2020. "Achieving sustainable performance in a data-driven agriculture supply chain: A review for research and applications," International Journal of Production Economics, Elsevier, vol. 219(C), pages 179-194.
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    8. Andrea Gallo & Riccardo Accorsi & Giulia Baruffaldi & Riccardo Manzini, 2017. "Designing Sustainable Cold Chains for Long-Range Food Distribution: Energy-Effective Corridors on the Silk Road Belt," Sustainability, MDPI, vol. 9(11), pages 1-20, November.
    9. Yan Fang & Yiping Jiang & Lijun Sun & Xingxing Han, 2018. "Design of Green Cold Chain Networks for Imported Fresh Agri-Products in Belt and Road Development," Sustainability, MDPI, vol. 10(5), pages 1-18, May.
    10. Shi‐Woei Lin & Januardi, 2023. "Two‐stage pricing of perishable food supply chain with quality‐keeping and waste reduction efforts," Managerial and Decision Economics, John Wiley & Sons, Ltd., vol. 44(3), pages 1749-1766, April.
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