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Information communication technology and sustainable food supply chain: a resource-based analysis

Author

Listed:
  • Mengfeng Gong
  • Kim Hua Tan
  • Kulwant Pawar
  • Wai Peng Wong
  • Ming-Lang Tseng

Abstract

Increasing population leads to growing food demand. However, the competition for land, water, and energy puts pressure on the food supply chain system. Therefore, developing a sustainable food supply chain (SFSC) is emerging as a strategic imperative for the Chinese food industry. There are three aspects of sustainability, which need to be considered: social, environmental, and economic. This research focuses on how information and communication technologies can be used to improve sustainable food supply chains in China. This paper draws on resource-based theories, which describe the kinds of ICT resources and capabilities that are likely to enable one firm to outperform a competing firm in relation to some given process. The empirical research is based on 89 responses from a survey with Chinese food retailers' manager, the regression analysis are used. The findings suggest that ICT resources are moderated by inter-firm coordination to influence the SFSC performance.

Suggested Citation

  • Mengfeng Gong & Kim Hua Tan & Kulwant Pawar & Wai Peng Wong & Ming-Lang Tseng, 2015. "Information communication technology and sustainable food supply chain: a resource-based analysis," International Journal of Business Performance and Supply Chain Modelling, Inderscience Enterprises Ltd, vol. 7(3), pages 233-255.
    • Handle: RePEc:ids:ijbpsc:v:7:y:2015:i:3:p:233-255
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