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Sustainability
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Sustainable Food Consumption and Supply Chains
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Sustainable Food Consumption and Supply Chains

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (30 April 2023) | Viewed by 28516

Special Issue Editors

Dr. Foivos Anastasiadis

E-Mail Website
Guest Editor
Assistant Professor, Department of Agribusiness and Supply Chain Management, Agricultural University of Athens, Athens, Greece
Interests: agri-food supply chains; sustainability; consumer-centric supply chains; food security; short supply chains
Dr. Naoum Tsolakis

E-Mail Website
Guest Editor
Department of Supply Chain Management, International Hellenic University (IHU), 57001 Thessaloniki, Greece
Interests: digital supply chains; production and operations management; system dynamics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

Sustainable food supply chains are pivotal in the global business and operations context, considering the magnitude of the associated environmental, economic and social implications. At the same time, the inherent constraints of food supplies (e.g., perishability), in tandem with the vulnerability of food networks (e.g., food safety) (Jouzdani and Govindan, 2021), necessitate ongoing interventions at multiple fronts, from operational to managerial and policy-making levels. In this regard, further academic and empirical research are needed in the sustainable food supply chain management field (Adams et al., 2021). The role of the end-user in such supply chains (i.e., the consumer) is essential. It defines the different modes of food consumption and drives sustainability throughout the supply chain (Roy and Srivastava, 2021).

This Special Issue on “Sustainable Food Consumption and Supply Chains” aims to attract state-of-the-art research on consumer-centric food supply chains with a sustainability outlook. In particular, this Special Issue seeks research studies that provide qualitative and quantitative evidence on managerial and technological interventions that propel sustainability performance across end-to-end food supply chains. Indicative interventions could refer to natural resources stewardship in upstream operations, to optimal inventory management and zero-waste practices during food processing, to the real-time availability of healthier food choices in the downstream food network. Studies focusing on personalized food supplies based on consumers’ dietary and nutritional needs are of particular interest. Any sector relevant to food will be considered, from agri-food (including production, manufacturing, and trading) to catering/dining and tourism. Submitted contributions are expected to capture, but are not limited to, the following:

  • Theoretical investigations on consumer-centric food supply chains, preferably with a sustainability outlook.
  • Empirical evidence of sustainable food supply chain operations from stakeholders who aim to promote innovative managerial, practical and technology interventions.
  • Barriers and drivers to the adoption of sustainability practices in food supply networks.
  • Governance interventions on the sustainable fulfilment of the rising consumer needs for safe, healthy, and nutritional food supplies.
  • Policy-making paradigms and emerging debates on sustainable food networks.
  • Data-driven digital implementations that ensure food transparency and traceability for sustainability.

Innovative services and technological applications that enable and improve the sustainable performance of food supply chains.

Dr. Foivos Anastasiadis
Dr. Naoum Tsolakis
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sustainability
  • end-to-end supply chain
  • consumer
  • manufacturing
  • production
  • retailing
  • agri-food
  • catering
  • tourism

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Published Papers (4 papers)

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Research

17 pages, 2144 KiB  
Article
Wine Quality Control Parameters and Effects of Regional Climate Variation on Sustainable Production
by Theodoros Markopoulos, Dimitra Stougiannidou, Stavros Kontakos and Christos Staboulis
Sustainability 2023, 15(4), 3512; https://doi.org/10.3390/su15043512 - 14 Feb 2023
Cited by 3 | Viewed by 2325
Abstract
According to the national and European Community legislation and the quality control regulations for wine, a series of analyses are carried out by government agencies on locally produced wines in Greece. The present study examines the analyses of dry white wines produced in [...] Read more.
According to the national and European Community legislation and the quality control regulations for wine, a series of analyses are carried out by government agencies on locally produced wines in Greece. The present study examines the analyses of dry white wines produced in the regions of Ioannina in the Epirus region and the Ionian Islands, correlating them with the climatic conditions of each region. The purpose of this correlation is to evaluate the effect of the local climate on the wines’ individual characteristics, as identified by the analyses. Another crucial objective of this study is the evaluation of the effects caused by the continual changes in climate on these characteristics, as determined by the analyses. Results indicate that the prevailing climatic conditions, in conjunction with climate change, can affect all the parameters evaluated in the analyses for the wines produced in the two regions under this study. Full article
(This article belongs to the Special Issue Sustainable Food Consumption and Supply Chains)
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30 pages, 800 KiB  
Article
The Digital Transformation of the Marketing Mix in the Food and Beverage Service Supply Chain: A Grey DEMATEL Approach
by Evita Vitsentzatou, Giannis T. Tsoulfas and Athanassios N. Mihiotis
Sustainability 2022, 14(22), 15228; https://doi.org/10.3390/su142215228 - 16 Nov 2022
Cited by 16 | Viewed by 15717
Abstract
Over the last decade, digital marketing and technology have gradually penetrated the food and beverage industry, redefining its marketing mix. However, the urgency caused by the COVID-19 pandemic spurred the digital transformation of the industry, as businesses were forced to adapt to many [...] Read more.
Over the last decade, digital marketing and technology have gradually penetrated the food and beverage industry, redefining its marketing mix. However, the urgency caused by the COVID-19 pandemic spurred the digital transformation of the industry, as businesses were forced to adapt to many changes and restrictions, reshape their operational models, and find ways to survive in an unstable marketplace. The purpose of this paper is to examine the transformation of the marketing mix in the food and beverage service supply chain due to the emergence of digital marketing. To this end, critical success factors for the digital transformation of the food and beverage service supply chain were identified based on the literature. These factors were assessed by experts from the Greek market using a grey decision-making trial and evaluation laboratory (DEMATEL) approach because of the complexity and interdependence of the factors interfering in the decision-making process. After a screening process, eight experts were selected to participate based on their experience and their acknowledged presence in the sector. DEMATEL is a multi-criterion decision-making method used to assist in addressing practical assessment issues. Its main advantage is that it can detect and observe the interdependence among the primary components and their relevance in the decision-making process. Additionally, it facilitates the visual display of the results, assisting in the analysis of the causal influence of factors. The combination of DEMATEL with grey system theory is useful because it makes it easier to analyze ambiguities brought on by uncertainties, lack of knowledge, or inadequate human actions. Fourteen critical success factors were identified, and they were grouped into three broad categories: technology-driven, consumer-driven, and industry-driven. Seven factors were classified as causes, and seven factors were classified as effects. In addition, with the use of the DEMATEL approach, the factors were grouped into core, driving, independent, and prominent factors. Full article
(This article belongs to the Special Issue Sustainable Food Consumption and Supply Chains)
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19 pages, 1127 KiB  
Article
Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry
by Bojana Kalenjuk Pivarski, Stefan Šmugović, Dragana Tekić, Velibor Ivanović, Aleksandra Novaković, Dragan Tešanović, Maja Banjac, Bojan Đerčan, Tatjana Peulić, Beba Mutavdžić, Jasmina Lazarević and Nataša Vukelić
Sustainability 2022, 14(20), 13553; https://doi.org/10.3390/su142013553 - 20 Oct 2022
Cited by 11 | Viewed by 2780
Abstract
One can observe the sustainability of traditional food products (TFPs) consumption in terms of their market, production, and technical characteristics. These characteristics must be acknowledged by the management section of a catering facility responsible for purchasing and consuming these products. Consequently, this research [...] Read more.
One can observe the sustainability of traditional food products (TFPs) consumption in terms of their market, production, and technical characteristics. These characteristics must be acknowledged by the management section of a catering facility responsible for purchasing and consuming these products. Consequently, this research was conducted among the management of catering facilities (chefs, managers, and owners) in Vojvodina (northern region of Serbia) from 300 different facilities. The research was conducted using a questionnaire. The data acquired were statistically processed using the non-parametric Mann–Whitney and Kruskal–Wallis tests and presented in this paper. Special attention was given to differences in perceiving the characteristics of TFP of Vojvodina (TASQ) as seen from the socio-demographic aspects of the respondents and the characteristics of catering facilities. The research deduced that the sensory quality of a product, menu diversity, freshness, local production, price, and seasonality are the prominent characteristics that affect the TFP’s choice of purchase and consumption. The least essential characteristics are organic production and brand. The differences in perception of the characteristics were based on the respondent’s age, education level, and working position, as well as catering offer (domestic, national, international, and combined) and the location of a catering facility (urban/rural). Full article
(This article belongs to the Special Issue Sustainable Food Consumption and Supply Chains)
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13 pages, 1583 KiB  
Article
A Framework for Food Security via Resilient Agri-Food Supply Chains: The Case of UAE
by Ioannis Manikas, Balan Sundarakani, Foivos Anastasiadis and Beshir Ali
Sustainability 2022, 14(10), 6375; https://doi.org/10.3390/su14106375 - 23 May 2022
Cited by 20 | Viewed by 6657
Abstract
Food security (FS) is one of the most elusive and sought-after objectives worldwide. Securing a country’s self-sufficiency— in the current COVID-19 pandemic era, more than ever—has become a prioritized mission. In the Middle East and North Africa (MENA) region, FS is adversely affected [...] Read more.
Food security (FS) is one of the most elusive and sought-after objectives worldwide. Securing a country’s self-sufficiency— in the current COVID-19 pandemic era, more than ever—has become a prioritized mission. In the Middle East and North Africa (MENA) region, FS is adversely affected by, among others, the scarcity of freshwater, harsh environment, regional conflicts, and rising temperatures. Following the eruption of the COVID-19 pandemic, exporters placed export restrictions on key food crops, affecting FS in import dependent regions, such as the MENA countries and, more specifically, the United Arab Emirates (UAE). This paper presented a conceptual framework on the key enablers for the UAE agri-food supply chains to obtain the necessary resiliency to achieve FS, through improving policy-making capacity. The proposed approach started with the assessment of the main vulnerabilities of the food system in a global context; from there, the factors that influence vulnerability were investigated, identifying the main global drivers that affect the local food systems, focusing on the UAE. The proposed framework was applied for the design and implementation of an early warning system concerning FS-related incidents. Full article
(This article belongs to the Special Issue Sustainable Food Consumption and Supply Chains)
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