Background: Challenges with food loss in perishable food supply chains (PFSCs) indeveloping countries, such as Colombia, is an increasing problem. The PFSCs in developingcountries are characterized by high uncertainty and a dynamic environment. Furthermore, thehighest amount of food loss in these countries occurs in the early stages of the supply chainsuch as post-harvest and transport stages. Moreover, food loss in PFSCs in developingcountries has not been given sufficient amount of attention previously and needs to be givenattention in research, for these countries to be able to mitigate the problem with food loss. Research problem: To mitigate food loss in developing countries, knowledge is required ofwhy this occurs and how to solve it. This is why this research will focus on finding out themain different factors that lead to food loss in Colombian PFSCs and what solutions there areto mitigate food loss. Research purpose: The purpose of this thesis is to analyze PFSCs and the factors leading tofood loss, specifically the management of vital stages of PFSCs to target inefficiencies andreduce food loss in the context of Colombia. Research questions: RQ1: What factors can impact food loss in perishable food supply chains? RQ2: What factors in the vital stages of the perishable food supply chains in the Colombianmarket can help mitigate food loss? Conclusion: Our findings show different factors that were found to be contributing to foodloss in the PFSCs in Colombia. These were the lack of resources such as monetary,technology and knowledge, logistics factors such as cold storage, handling, infrastructure andtransportation and lastly, poor collaboration and communication. Furthermore, solutions tomitigate food loss were also found, these were technology (forecasting, cold chaintechnology), governmental policies and support, education, sufficient selling price, andfinally improved collaboration and communication. This shows that the factors leading tofood loss were many times the factors that would be solutions to food loss if improved. Ourmain conclusion was that food loss can be mitigated by collaboration and communicationwhich can be facilitated by technology.

Contemporary supply chain management (SCM) issues are multiplex and continually evolving catalysed by complexities and dynamism. The perishable food industry exemplifies this phenomenon, driven by globalisation, technological advancements and a highly competitive business environment. Inescapably, food supply chains are increasingly operating as supply chain networks (SCN). SCNs are typified by a higher level of interdependence and connectivity amongst firms, consequently evolving from dyad and triad relationships, which have dominated SCM research. These changes generate divergent risks and vulnerabilities that perturb perishable food supply chains in unconventional ways. Thus, the purpose of this empirical study is to investigate how firms within a perishable food supply chain network can build resilience and sustainability. The research focuses on advancing the management of fast-moving consumer goods (FMCG). Methodologically, an empirical qualitative study is undertaken within a food manufacturer (focal firm) and 18 independent firms operating across all tiers of its SCN. Applying a pragmatic philosophical positioning, the study draws concepts from key supply chain theories to investigate the phenomena. The investigation uses Nicolini’s Zooming in and Zooming out as an analytical lens. The zooming in and out is established by shifting analytical lenses and re-positioning actors’ praxis, to ensure certain facets of their actions are fore-grounded while others are put in a background position and contrariwise moving the background to the foreground. The purpose of this technique is to draw meaning from everyday practices and trace the actions of actors across the entire SCN. The results uncover four distinct but intertwined main categories; whose subtle and often ignored interplay is crucial in attaining SCN resilience and sustainability. These main categories are Collaboration, Power Dynamics, SCN Culture and Information Systems. Current supply chain literature argues that collaboration is an essential enabler of resilience and sustainability. Building on this, the findings make a significant contribution by teasing out the intangible and predominately unacknowledged antecedents and salient sustaining factors of effective SCN collaboration. Furthermore, the study develops a resilience and sustainability (RS) matrix, which renders different impacts and outcomes of varying levels of SCN collaboration between firms operating in a perishable food SCN. Therefore, this thesis contributes knowledge towards constructing resilient and sustainable perishable food SCNs by proffering pragmatic propositions. These aim to address challenges facing industry stakeholders and ignite pertinent future research avenues for scholars.

At the retail level, 25% of sellable food is wasted, and perishable foods account for 72% of food waste in the United States. The purpose of this qualitative phenomenological study was to explore the food waste reduction strategies used by supermarket perishable food department managers, which are covered under the Good Samaritan Food Donation Acts (state and federal). The participant population was comprised of 17 managers who are responsible for perishable foods departments (bakery, deli, meat, dairy, and produce) at local, regional, and national supermarkets in Midland, Michigan. Goal systems theory served as the conceptual framework lens for which the findings of this study are viewed. Data collected centered around long interviews and publicly available company documents. Interviews and field notes, including member checking, were transcribed and analyzed using NVivo software. Using methodological triangulation of these data sources, 3 themes emerged from the data analysis: the knowledge level of participants relative to the Good Samaritan Food Donation Act, factors that influence food waste and management strategy, and existing food waste reduction strategies. Most front-line managers are not aware of the Good Samaritan Food Donation Act. Factors that influence food waste include sell-by dates, personal bias, and food handling regulations. Existing food waste reduction strategies include donations, price reductions, stock rotation, and in-store repurposing. Positive social change may result from the results of this study if food waste can be further reduced or more food redirected to the needy. The study findings may be useful to supermarket managers as they consider the protection at the state and federal levels that the Good Samaritan Food Donation Act offers.

This study deals with "open code dating," the movement by grocery manufacturers and distributors toward dating perishable food packages in such a manner that consumers can readily determine product freshness or length of time on store shelves. The study explores the desirability and feasibility of open code dating, placing greatest importance upon the response of the consumer to the concept. It was found that consumers were aware of open code dating and generally strongly desired its universal adoption. Shoppers were also confused by open dating and failed to understand freshness dates properly. The strongest desire for open dating was found in shoppers at the upper end of the socio-economic scale. Grocery retailers expressed satisfaction with open coding, believing it an aid in stock rotation and customer satisfaction. Possible disadvantages, such as increased throwaway costs and large conversion costs, were not perceived as being significant. The businessmen favored widespread adoption of open code dating. On the basis of data from interviews with shoppers, it is concluded that consumers desire adoption of open code dating and do use this service. It is also concluded that adoption of open code dating would be an economically sound decision which would constitute a desirable marketing strategy.