Konsumentbeteende påverkas av olika faktorer, oro för kriser är något som kan förändra konsumentbeteendet och ha en stor påverkan på livsmedelskedjan. Under covid-19 syntes dess förändringar tydligt då rädsla och oro fick människor att bunkra. Liknande beteenden märktes även under början av kriget mellan Ryssland och Ukraina. Det har märkts av i form av tomma butikshyllor och att vissa butiker haft problem med beställningar. I nuläget har inte kriget stor påverkan på Sveriges försörjningskedja men det är svårt att bedöma hur det kommer se ut längre fram. På grund av den ökade efterfrågan leder det till variationer i beställningar som ökar längre bak i kedjan, detta fenomen kallas för bullwhip-effekten och startar hos konsumenter. Syftet med denna studie är att undersöka effekter i försörjningskedjan på grund av ändrat konsumentbeteende i en kris. För att uppfylla syftet och svara på frågeställningarna valdes ett kvantitativt förhållningssätt. Vi valde att göra en enkätundersökning för att få en stor representation av befolkningen. Enkäten syftar till att ge en uppfattning om konsumenters val och hur kriget och covid-19 påverkat deras konsumentbeteende och se exempelvis om de köper mer av vissa livsmedel eller bygger lager för att få en uppfattning om hur det påverkar försörjningskedjan.Slutsatsen blev att konsumentbeteendet från covid-19 inte har en stor påverkan på försörjningskedjan idag. Pandemin visade hur viktigt det är att livsmedelskedjan är flexibel och bör resultera i mer kontroll av lagerhållning och delning av information för att mildra bullwhip-effekten. En del respondenter uttryckte känslor av stress när de såg tomma hyllor i livsmedelsbutikerna sedan kriget i Ukraina började. Respondenterna visade också sig mer påverkade från sociala medier än vänner och familj. Trots antagande att de ej känt sig påverkade av kriget har ca 40% köpt extra av framför alltkonserver. Studien påvisade att många respondenter är oroliga för att framtida kriser kommer påverka försörjningskedjan. Om en ny kris skulle uppstå kommer vi förmodligen se liknande konsumentbeteende som i de två föregående kriserna. Detta resulterar i fortsatta störningar i kedjan och bullwhip-effekten. / Consumer behavior is affected by various factors, concern about crises is something that can change consumer behavior and have a major impact on the food chain. During covid19, the changes were seen clearly when fear and anxiety made people start hoarding food. Similar behaviors were also noticed during the beginning of the war between Russia and Ukraine. It has been noticed in the form of empty store shelves and that some stores have had problems with orders. At present, the war does not have a major impact on Sweden's supply chain, but it is difficult to assess what it will look like in the future. Due to the increased demand, it leads to variations in orders that increase further back in the chain, this phenomenon is called the bullwhip-effect and it starts with the consumers. The purpose of this study is to investigate effects in the supply chain due to changes in consumer behavior in a crisis. In order to fulfill the purpose and answer the questions, a quantitative approach was chosen. We chose to do a survey to get a large representation of the population. The survey aims to provide an idea of consumers choices and how the war and covid-19 affected their consumer behavior and see whether they buy more of certain foods or perhaps stockpile, to get an idea of how it affects the supply chain.The conclusion was that consumer behavior from covid-19 does not have a major impact on the supply chain today. The pandemic showed how important it is for the food chain to be flexible and should result in more control over inventory and information sharing to mitigate the bullwhip effect. Some respondents expressed feelings of stress when they saw empty shelves in grocery stores since the war in Ukraine began. The respondents also proved to be more influenced by social media than friends and family. Despite assuming they did not feel affected by the war, about 40% bought extra food, especially canned goods. The study showed that many respondents are worried that future crises will affect the supply chain. Should a new crisis arise, we will probably see similar consumer behavior as in the two previous crises. This results in continued chain disruptions and the bullwhip effect.

No / Local procurement by public bodies is one type of short food supply chain (SFSC), which have been argued to contribute to economic regeneration and local sustainable development. In the current UK policy environment, quantifying actual local economic gains could add much-needed weight to arguments in favour of local procurement in the NHS and other public bodies. To aid such quantification, this paper exemplifies and evaluates the use of a “quick and simple” tool called LM3, designed to measure the local economic benefit of initiatives like SFSCs. LM3 is calculated for the Cornwall Food Programme (CFP), a localised procurement initiative. The findings confirm that the CFP has a considerable impact on the local economy. Notwithstanding this conclusion, difficulties in data collection combined with inaccuracies inherent to the LM3 process created a large margin of error in the findings. Moreover, a qualitative evaluation of the CFP added a valuable understanding of the wider economic impact of the CFP. The use of an even simpler and more reliable “LM2” multiplier tool is recommended for future studies, accompanied by some qualitative evaluation to create a fuller picture of local economic impacts.

Master of Science / Department of Communications and Agricultural Education / Jason D. Ellis / Agricultural sustainability is a growing concern for the general public because of agriculture’s considerable use of land, water, and other natural resources. In response to this growing concern, companies have started to publish sustainability reports to highlight sustainable practices. The purpose of this study was to examine the role of sustainability reporting from companies in the agri-food supply chain. The research objectives of this study were (1) determine the prevalence of sustainability reporting among food system companies, (2) identify, to what extent, the three components of the triple bottom line model are represented in sustainability reports, (3) determine if/how sustainability reporting differs among sectors of the agriculture supply chain, (4) assess how companies describe stakeholder engagement in sustainability reports, and (5) explore which aspects of reputation are included in sustainability reports. In total, 66 agribusinesses were included in this study of which 16 had published sustainability reports. Data for the quantitative content analysis were collected using a scorecard based on the Global Reporting Initiative (GRI) guidelines. Results indicated that sustainability reporting is limited among companies involved in the agriculture and food supply chain. Though better than sectors studied in previous research, agribusinesses also struggle to explain stakeholder engagement and need to focus sustainability report content to align more closely with the three components of the triple bottom line model – environment, economic, and social.

Cirka en av tio i världen blir smittade av kontaminerad mat varje år. Detta har resulterat i att matsäkerhet har blivit ett uppmärksammat område. Blockchain-teknologi som blev intressant i samband med kryptovalutan bitcoin har ansetts vara en lösning till problemen kring matsäkerheten. Teknologin genom spårbarhet möjliggör säkerställning av livsmedlens ursprung samt hindrar förvanskning. Trots potentialen med blockchain har i dagsläget inte teknologin lyckats lösa problemen kring matsäkerhet. För att blockchain ska vara användbart måste alla parter på en gemensam blockchain-lösning samarbeta tillsammans. Detta har visat sig svårare än väntat. Denna studie har som syfte att undersöka möjligheter och svårigheter som uppstår vid samarbete på en gemensam blockchain-lösning inom food supply chain. Resultatet grundar sig i (i) användning av två etablerade samhällsvetenskapliga teorier,Agency​ ​Theory s​ amt ​Transaction Cost Theory,​ (ii) en litteraturgenomgång där tidigare forskning inom området har noggrant identifierats, (iii) en empirisk undersökning med utvalda aktörer från livsmedelslogistikkedjan. Möjligheterna som hade stöd från minst en aktör var följande: möjligheten att minska transaktionskostnader, öka spårbarheten, öka kontrollen, nätverkseffekten och ett värde i att samarbeta med konkurrenter. På liknande sätt var svårigheter som identifierades och hade stöd av minst en aktör följande: vem som äger blockchain-lösningen, avsaknad av standarder för blockchain, svårigheter att skapa incitament för olika aktörer på en supply chain, komma överens om processer och standarder, brist på behov och brist på ansvar. Denna studie ger företag som planerar eller implementerar en blockchain-lösning information om vilka möjligheter som finns vid samarbete på en gemensam blockchain-lösning. Dessutom informerar studien om vilka svårigheter som måste tas hänsyn till eller lösas innan ett samarbete på en gemensam blockchain-lösning är möjlig. / One in ten get infected by contaminated food each year. As a result, food safety has become a rising area of concern. Meanwhile the buzzword “blockchain” has been seen as a way to trace food to its provenance in a fast and secure way. However, blockchain has not yet solved the problems associated with food safety. In order to use blockchain technology on a joint supply chain ecosystem, all parties must be connected and collaborate on the same solution. This has proven to be difficult to achieve, which is a motivation to get a greater understanding of the area. This study discusses the possibilities and difficulties with collaborating on a joint blockchain solution on the food supply chain.​ The results here are based on (i) the use of two established theoretical bodies in social science, (ii) careful regime of published studies that address the target theme, Agent Theory and Transaction Cost Theory, and (iii) an empirical study of selected actors from the food value chain.​ Possibilities discovered in the literature review and through interviews that where supported from at least one of the respondents were the following: possibility to reduce transaction costs, increased traceability, increased control, increased effectiveness through the network effect and the possibility of new found value in collaboration with rivals. In a similar way, support was found in many of the difficulties we initially discovered from the literature review, along with new difficulties retrieved from the interviews. The difficulties that were discovered were the following: question of ownership of the blockchain solution, the absence of blockchain standards, difficulty in creating incentives for all parties in the blockchain solution and absence of usefulness and accountability. This contribution of possibilities and difficulties regarding collaboration on a blockchain solution will be of great use to companies and organisations that are starting or planning a joint blockchain collaboration on a food supply chain.

Submitted by Maicon Juliano Schmidt (maicons) on 2015-03-30T17:15:12Z No. of bitstreams: 1 Guilherme Rodrigues Oliveira.pdf: 1428642 bytes, checksum: b5854c97c43ba76d8b56987c11167337 (MD5) / Made available in DSpace on 2015-03-30T17:15:12Z (GMT). No. of bitstreams: 1 Guilherme Rodrigues Oliveira.pdf: 1428642 bytes, checksum: b5854c97c43ba76d8b56987c11167337 (MD5) Previous issue date: 2013-04-24 / Nenhuma / O desenvolvimento de novos produtos é uma importante fonte de inovação, diferenciação e valor acrescentado para as empresas a fim de obterem vantagem competitiva no cenário agroalimentar global. Nesse sentido, os Alimentos Funcionais surgem como uma oportunidade de mercado. Eles são descritos como produtos alimentares com benefícios de saúde para além do valor nutricional convencional e sua taxa de crescimento está superando o mercado tradicional de alimentos processados. A regulamentação de alimentos é essencial para criar um ambiente propício para a inovação na indústria e, ao mesmo tempo, para garantir os benefícios para a saúde dos consumidores. Devido à especificidade desse alimento, a estrutura da cadeia de suprimentos difere da tradicional. Portanto, neste estudo, procuramos identificar a influência da regulação na cadeia de suprimentos de alimentos funcionais no Brasil sobre a a gestão de pesquisa desenvolvimento de produtos funcionais inovadores. Um estudo exploratório-qualitativo foi realizado para alcançar esses objetivos. Inicialmente, dados secundários foram coletados a partir de órgãos públicos e entidades setoriais. Observações diretas foram realizadas em feiras nacionais. Em seguida, dados primários foram coletados através de entrevistas em profundidade com especialistas membros da cadeia de suprimentos e da Agência Nacional de Vigilância Sanitária (ANVISA). Todas as informações foram gravadas e transcritas e seus conteúdos analisados, utilizando-se um programa de análise de dados qualitativos (NVivo 10 ®). Nossos resultados sugerem que a regulamentação brasileira influência negativamente no desenvolvimento da cadeia de alimentos funcionais. Destaca-se a importância de fatores institucionais, especialmente reguladores, como direcionadores (drivers) do processo de inovação. Esses fatores podem moldar não só a decisão da empresa de inovar, mas também as alternativas de governança de cadeia de suprimentos, envolvendo a inovação em produtos. Conclui-se que uma regulamentação mais clara é necessária, a fim de facilitar as inovações relacionadas com as iniciativas do setor de alimentos brasileiro. Por fim, este trabalho contribui ao sugerir a integração entre a teoria institucional e a análise da cadeia de suprimentos como forma de entender o processo de inovação e a estrutura da cadeia de suprimentos de alimentos no contexto brasileiro. / The development of new products is an important source of differentiation, innovation and added value for companies to gain competitive advantage in the global agri-food scenario Functional Foods (FF) emerge as a market opportunity. FF are described as those food products with health benefits beyond the conventional nutritional value and their growth rate is outpacing the traditional processed food market. The regulation of FF is essential to create a propitious environment to innovation in industry and, at the same time, to ensure the benefits to consumers’ health. Due to the specificity involved in this food category, the FF supply chain structure differs from the traditional one. Therefore, in this study authors seek to identify the influence of regulation in the Brazilian supply chain of FF under the management of research e development of innovative functional food products. A qualitative exploratory study was conducted to achieve the objectives. Initially, secondary data were collected with government agencies and food industry. Direct observations were made in national fairs. Next, experts and members of the FF supply chain and Brazilian Regulatory Agency (ANVISA) were interviewed. All information was recorded, transcribed and further content analyzed using a qualitative data analysis program (NVivo 10©). Our results suggest that the Brazilian regulation negatively influences the development of FF supply chain. We highlight the importance of institutional factors, especially regulatory, as a driver to the innovation process. These factors can shape not only the company's decision to innovate, but also the governance alternatives’ to engage in innovation. We conclude that a clearer regulation is necessary in order to facilitate innovation-related initiatives in the Brazilian food sector. This work finally contributes when suggesting the integration of theory and institutional analysis of the supply chain to understand the innovation process and the structure of the food supply chain in the Brazilian context.

Submitted by Silvana Teresinha Dornelles Studzinski (sstudzinski) on 2015-10-07T12:27:12Z No. of bitstreams: 1 GUSTAVO DA SILVEIRA SCHIAVO_.pdf: 641437 bytes, checksum: a5146989f88be72663f399ff194b02e8 (MD5) / Made available in DSpace on 2015-10-07T12:27:12Z (GMT). No. of bitstreams: 1 GUSTAVO DA SILVEIRA SCHIAVO_.pdf: 641437 bytes, checksum: a5146989f88be72663f399ff194b02e8 (MD5) Previous issue date: 2015-03-20 / Nenhuma / A indústria de alimentos está a enfrentar desafios devido ao aumento da complexidade operacional, mudanças dinâmicas das necessidades dos clientes, novos regulamentos, a globalização dos mercados, reformas tecnológicas, menor tempo de vida de produtos, e diversificação das demandas dos consumidores. Devido a isso tem surgido um interesse renovado da literatura acerca da aplicação de ferramentas de planejamento avançado na gestão da cadeia de suprimentos de produtos alimentares frescos. Também ao fato das técnicas de planejamento existentes que abrangem as cadeias de suprimentos de produtos frescos são tarefas cuja complexidade é agravada pela natureza perecível destes produtos. Essas peculiaridades da indústria de alimentos requerem uma cadeia de fornecimento inteligente e ágil para gerenciar as necessidades dos clientes. Para tanto, estratégias de gestão da cadeia de suprimentos emergem na literatura oferecendo uma estrutura que identifica três tipos de estratégias: enxuta, ágil e leagile. Com isso, a proposta da pesquisa é o desenvolvimento de um modelo para tomada de decisão estratégica para gestão da cadeia de suprimentos de produtos perecíveis na indústria avícola, partindo de prioridades competitivas e uma seleção de fatores de expectativa dos clientes em relação aos produtos. A pesquisa apresenta fatores que podem influenciar na escolha estratégica, na forma de prioridades competitivas, qualidade, custos, flexibilidade e tempo. Estes fatores podem nortear as empresas na aplicação dos esforços para a adoção das estratégias enxuta, ágil ou leagile. Também apresenta os principais aspectos de qualidade demandada por varejistas e restaurantes em relação ao fabricante para satisfazer as expectativas do cliente final. Tais resultados são apresentados individualmente e podem ser consideradas na escolha estratégica quando o foco no atendimento for varejo, restaurantes ou ambos. Desta forma a decisão estratégica das empresas pode ser tomada com foco no atendimento das demandas de seus clientes. / The food industry is facing challenges due to an increased operational complexity, dynamic changes in customer needs, new regulations, the globalization of markets, technological reforms, shorter life of products, and diversification of consumer demands. Because of this, literature has been showing a renewed interest on the use of advanced planning tools in supply chain management of fresh food supplies. For the existing planning techniques covering fresh products supply chain have a very complex compounded by the perishable nature of these products. These peculiarities of the food industry require an intelligent and agile chain to manage customer needs. Therefore, supply chain management strategies emerge in literature providing a framework that identifies three types of strategies: lean, agile and leagile. Thus, the aim of this research is to develop a model for a strategic decision-making for the management of perishable products supply chain in the poultry industry, from competitive priorities and a selection of customers’ expectation factors for products. The research presents factors that can influence the strategic choice as competitive priorities, quality, cost, flexibility and time. These factors can guide companies in implementing efforts for the adoption of lean, agile or leagile strategies. In addition, this research presents the main aspects of retailers and restaurants demanded quality in relation to the manufacturer to meet the expectations of the end customer. Such results are presented individually and can be considered in the strategic choice when the focus is in attending retail, restaurants or both. Thus, the strategic decision of companies can be made with a focus on meeting the demands of their customers.

No description available.

The consumption of unsafe fresh vegetables has been linked to an increasing number of outbreaks of human infections. In Lebanon, although raw vegetables are major constituents of the national cuisine, studies on the safety of fresh produce are scant. This research employed a holistic approach to identify the different stages of the food chain that contribute to the microbiological risks on fresh produce and the spreading of hazards. A thorough analysis of the institutional and regulatory framework and the socio-political environment showed that the safety of local fresh produce in Lebanon is at risk due to largely unregulated practices and shortfalls in supporting the agricultural environment as influenced by the lack of a political commitment. Microbiological analysis showed that the faecal indicator levels ranged from < 0.7 to 7 log CFU/g (Escherichia coli), 1.69-8.16 log CFU/g (total coliforms) and followed a significantly increasing trend from fields to the post-harvest washing area. At washing areas, Salmonella was detected on lettuce (6.7% of raw vegetables from post-harvest washing areas). This suggested that post-harvest cross-contamination occurs predominantly in the washing stage. At retails, a combination of observation and self-reported data provided an effective tool in assessing knowledge, attitudes and practices. It showed that the food safety knowledge and sanitation practices of food handlers were inadequate, even among the better trained in corporate-managed SMEs. Overall, the microbiological quality of fresh-cut salad vegetables in SMEs was unsatisfactory. The link between Staphylococcus aureus and microorganism levels on fresh salads vegetables and the overall inspection scores could not be established. On the other hand, inspection ratings on individual components, e.g., cleanliness and cross-contamination preventive measures showed significant correlation with Listeria spp. levels. Together, results confirmed that inspection ratings don’t necessary reflect the microbiological safety of fresh vegetables and that the application of control points of risk factors that likely to contribute to microbial contamination in the production environment are essential. The washing methods were limited in their effectiveness to reduce the contamination of parsley with Salmonella. In general, the pre-wash chopping and storing of parsley at 30ºC reduced the decontamination effect of all solutions, including sodium dichloroisocyanurate which was reduced by 1.3 log CFU/g on both intact and chopped leaves stored at 30ºC. In such conditions, the transfer rate of Salmonella from one contaminated parsley to subsequently chopped clean batches on the same cutting board(CB) recorded 60%-64%. Furthermore, the transmission of Salmonella persisted via washed CBs stored at 30°C for 24 h. It is recommended to keep parsley leaves unchopped and stored at 5ºC until wash for an optimum decontamination effect and to apply vigilant sanitation of CBs after use with fresh produce. This research presented important data for quantitative risk assessment for Salmonella in parsley and useful descriptive information to inform decision-makers and educators on microbial hazards associated with fresh produce in Lebanon. It also highlighted the risks areas that require urgent interventions to improve food safety. Considering the complex institutional and political challenges in Lebanon, there is an obvious need to direct development programs and support towards local agriculture production, effective education strategies and growing awareness of consumers and stakeholders on food safety related risks.

L'alimentation est une nécessité de base de l'être humain, dont la survie dépend de la quantité et de la qualité de la nourriture ingérée. L'augmentation de la population requiert de plus en plus de nourriture, tandis que la qualité est associée aux contraintes des produits alimentaires comme une courte durée de vie ou la sensibilité à la température. L'augmentation de la demande entraîne une augmentation de la production alimentaire, répartie entre plusieurs sites de production appartenant à plusieurs entreprises de taille variée, qui peuvent utiliser les produits d'autres sites pour fabriquer leurs produits finaux. En outre, certains produits alimentaires doivent être transportés entre les sites et les produits finaux distribués à des détaillants et des consommateurs lointains en tenant compte des contraintes de produits alimentaires. Les activités exercées par ces entités incluent entre autres la production, la distribution, la vente, etc. et ces entités forment conjointement dans l'environnement de l'écosystème alimentaire une chaîne pour le traitement, l'emballage ou la livraison de nourriture. Ce réseau s'appelle une chaîne logistique alimentaire (FSC). En raison de leur nature distribuée, les FSC héritent des problèmes classiques des chaînes logistiques, mais doivent en plus gérer les problèmes découlant de la périssabilité des produits. Cette périssabilité rend extrêmement important le traitement d'enjeux tels que le maintien de la qualité, la prévision de la demande, la gestion des stocks (éviter les ruptures de stock ou les stocks excessifs), l’amélioration de l'efficacité du réapprovisionnement, de la production et du transport, la traçabilité et le suivi pour réagir aux perturbations. Il est donc nécessaire d'établir une collaboration entre les entités principales de l'écosystème alimentaire pour traiter tous ces enjeux. En outre, depuis l'arrivée des entreprises de transport spécialisées, un nouveau acteur a émergé appelé transporteur ou fournisseur de logistique. Ces transporteurs doivent collaborer avec les producteurs, les détaillants et même d'autres transporteurs afin de prendre en compte la demande future et les tendances, afin d'organiser leur réseau et les ressources, pour livrer des produits alimentaires en assurant sécurité et qualité. Ainsi, la collaboration est devenue vitale pour les FSC. La collaboration implique une bonne compréhension des informations échangées afin de minimiser les déplacements, le coût et la pollution environnementale. Des problèmes d'interopérabilité surgissent lorsque les partenaires impliqués utilisent des systèmes hétérogènes et différentes normes et terminologies. Les approches de collaborations existantes comme "Vendor Managed Inventory" (VMI) ou "Collaborative Planning Forecasting and Replenishment" (CPFR) ne prennent en compte que deux acteurs de la FSC : le producteur et le détaillant (acheteur et vendeur). En outre, elles ne considèrent pas la planification de la production et des transports comme des tâches de collaboration. En tenant compte des limitations ci-dessus, nous proposons, dans une première partie de cette thèse, une extension du modèle CPFR prennant en compte les aspects production et transport. Ce nouveau modèle C-PRIPT (Collaborative -Planning Replenishment Inventory Production and Transportation) inclut le transporteur et considère la planification de la production et des transports comme des activités de collaboration. Dans la deuxième partie, nous proposons un modèle distribué et interopérable I-POVES (Interoperable - Path Finder, Order, Vehicle, Environment and Supervisor) pour réaliser la planification des transports en collaboration avec les producteurs, les transporteurs et les détaillants, visant à une meilleure utilisation efficace des ressources de transport. Enfin, nous illustrons le fonctionnement du modèle I-POVES en l’appliquant sur un cas étude de chaîne logistique alimentaire. / Eating is human’s basic necessity whose survival depends on both quantity and quality of food. Increasing population requires increasing in quantity of food, while quality is associated with the food product constraints like short shelf-life, temperature sensitiveness, climate etc. Increasing demand causes increase in food production, which is distributed between several production sites involving several distinct entities from small to large enterprises, where sites may use the intermediate products of other sites to produce the final products. Moreover, food products need to be transported between sites and final products to be distributed to faraway retailer sites and consumers considering the food product constraints. Activities performed by these entities include but not limited to: production, distribution, sales, etc. and these entities form jointly in the environment of food ecosystem a chain for food gathering, processing, packaging, delivery etc. This distributed network of enterprises is called food supply chain (FSC). Due to FSC’s distributed nature, it inherits not only the common problems also faced by other supply chain, but in addition has to deal with the problems arising from the perishability of food products. This perishability nature makes extremely important for FSC, the handling of issues such as maintaining the quality of food products, forecasting the product demand, managing the inventory according to the forecast to reduce out of stock or excessive inventory of products, improving the efficiency of replenishment, production and transportation, taking into account product future demand and tracing and tracking to react to disturbance. Finally, it is necessary to institute collaboration between the main entities of food ecosystem to deal with all of these issues. Furthermore, since the advent of specialized transport enterprises, a new actor has emerged called transporter or logistics provider in the FSC. These transporters have to collaborate with producers, retailers and even other transporters within FSC to take into account product future demands and trends to organise their transport network and resources to make possible the delivery of the food products with security, while maintaining the quality of the food products. Thus, collaboration became vital for FSC. Collaboration involves a good understanding of exchanged information in order to minimizing number of transport travels, cost and environmental pollution. Interoperability problem arises when each of the partners involved in FSC uses heterogeneous systems and uses different standards and terminologies for representing locations, product constraints, vehicles types etc. Furthermore, existing collaborative approaches like Quick Response, Efficient Consumer Response, Vendor Managed Inventory, Collaborative Planning Forecasting and Replenishment (CPFR), etc. take into account only two types of actors of FSC: buyer and seller (producer and retailer). Additionally, they don’t consider the production and transportation planning as collaborative tasks. Taking into account above limitations, we propose, in the first phase of this thesis, an extension of CPFR model, which take into account production and transportation aspects. This new model C-PRIPT (Collaborative -Planning Replenishment Inventory Production and Transportation) includes transporter actor and elaborates production and transportation planning as collaborative activities. In the second phase, we propose a distributed and interoperable transportation planning model I-POVES (Interoperable - Path Finder, Order, Vehicle, Environment and Supervisor) to realise collaborative transportation planning by collaborating producers, transporters and retailers, aiming at a better use of transport resources. Finally, we illustrate the functioning of I-POVES model by applying it on a case study of food supply chain.

Food waste is a major issue from various perspectives. During the process from harvest to the end consumer, almost one-third of food produced is wasted. It is not just the wasted food during the process that is concerning, there are issues in sustainability related to food waste that need to be considered. Moreover, there has been little attention to the issue of food waste in the downstream part of the supply chain and how specific behaviours affect the issue of wasting food.This thesis explores the food waste of fresh fruits and vegetables from a consumer´s perspective. To specify, the purpose of the study is to investigate the drivers of the disposal pattern of fresh fruit and vegetables, with an emphasis on the behaviour of "Generation Y" (born 1980 – 1995). Therefore, a revised model of the Theory of Planned Behaviour is applied. Also, to understand the behaviour of "Generation Y" regarding disposal, it is expected to identify impacts on the supply chain.A deductive approach is applied to this thesis. The qualitative study was conducted with open-ended survey questions to supplement the results with the answers of the respondents. The empirical data is collected from consumers within the “Generation Y” who usually purchase their fresh fruits and vegetables for their respective households. The data was analysed using the coding analysis which involves summarization and categorization of data.The results of the research reveal that external attitudinal factors such as price and marketing perception, storage habits, and quality consciousness and internal attitudinal factors such as sustainable environmental awareness, health consciousness, and subjective norms influence the respondents’ disposal behaviour. Moreover, the sustainable attitude of “Generation Y’’ leads to most of the consumers’ waste reduction, and highly influences the supply chain.