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Creating sustainable fresh food supply chains through waste reduction

The aim of this empirical paper is to study information sharing in fresh food supply chains, with a specific goal of reducing waste and facilitating sustainable performance. The study focuses on material and information flow issues, specifically on sharing demand and shelf-life data.

Ketersediaan
#
IPC Corporate University Library ATC LO LOI c C.1
ATC1601810
Tersedia
Informasi Detail
Judul Seri
International Journal of Physical Distribution & Logistics Management
No. Panggil
ATC LO LOI c
Penerbit
Finlandia : Emerald Insight.,
Deskripsi Fisik
17 p.
Bahasa
English
ISBN/ISSN
-
Klasifikasi
LO
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
online resource
Edisi
Vol. 43 No. 3, 2013 pp. 262-276
Subjek
Supply Chain Management
Sustainability
Case Studies
Supply Chain
Information Sharing
Fresh foods
Waste reduction
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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