Transforming food supply chains for sustainability

• Published in: The journal of supply chain management Vol. 59; no. 4; pp. 79 - 92
• Main Authors: Gómez, Miguel I., Lee, Deishin
• Format: Journal Article
• Language: English
• Published: Wheat Ridge Blackwell Publishing Ltd 01.10.2023
• Subjects: Farming; Food; Food supply; Life sciences; Supply chains; Sustainability
• ISSN: 1523-2409; 1745-493X
• DOI: 10.1111/jscm.12310

Abstract Modern food supply chains—infused with scientific and engineering innovations—have made food increasingly more affordable and accessible. Yet there is growing concern about the long‐term sustainability of our food system. Over time, the inputs (e.g., water, fertile soil, fossil fuels, and chemicals) and working resources (e.g., land and labor) required for industrial food production and its associated supply chain structure have become more scarce and hence more expensive. At the same time, the by‐products of these farming and supply chain activities (e.g., farm runoff and greenhouse gas emissions) have often created negative externalities on the environment and human health. To improve the sustainability of food production, research from the life sciences recommends adoption of transformative farming methods that incorporate ecological principles in a sustainable approach to farming. Operationally, this approach leverages economies of scope . In order to maintain strategic alignment, changing food production methods should be complemented with appropriate changes in the rest of the supply chain, including consumption habits. We propose a research agenda informed by findings from the life sciences, which integrates approaches from supply chain management as well as food and agricultural economics, to align all food supply chain partners with sustainable food production.