Methodology
Food System
The project adopted a system approach to food consumption and production, which involved four major stages: agricultural production, industrial processing of agricultural products, distribution of food (such as food wholesale, retail and food service) and food consumption. Heller and Keolian (2003) suggest that a systems approach aids in re-establishing the connection between consumption behaviours and production practices and it is important to clearly identify the boundaries of the system.
Adopting the approach of Heller and Keolian (2003), the food supply chain consists of the following stages: origin of resource, agricultural production, primary processing, further processing, final manufacturing, wholesale, retail, food service and domestic consumption. Moreover, for a more comprehensive view of the flow of materials and resources, innovation processes and their implications for the sustainability of the food system, the project included other important processes which are crucial for the functioning of the food system such as waste disposal, supply of equipment and materials such as packaging and the like. Finally, regulators were considered to be an important part of the food system. The project investigated their participation in the changes that are taking place within the system.
Food Supply Chain
The research adopted a food supply chain approach to the study of the food system. The food supply chain was considered as a system of stages, which represent a particular sequence of economic activities, through which resources and materials flow downstream for the production of goods and the provision of services for ultimate consumption by the consumer and the feedback of information. For example, DEFRA defined the UK food supply chain as a system of the following stages: agriculture, fisheries, aquaculture, food and drink manufacturing, food and drink wholesale, food and drink retailing and catering industries. Moreover, the food supply chain is seen as a network of organisations, having economic relationships with each other that enable the functioning of the supply chain to the production of goods and services.
Sustainability Assesment
As part of the project, a sustainability assessment of the selected food supply chains was conducted in order to evaluate the effects of the food system upon sustainability. The sustainability assessment considered three important dimensions: economic (sustaining economic growth), environmental (minimisation of environmental impacts and protection of the natural environment) and social (improvement of quality of life, provision with employment, provision with healthy and safe foods).
The project was conducted in three phases:
Phase 1: A critical review of the existing food consumption and production strategies.
Phase 2: The development of case studies of different food products to illustrate various food consumption and production strategies, technologies throughout different stages in the food consumption and production systems, which involved agriculture, processing, distribution and consumption.
The project developed case studies of the following food products: chicken and potatoes (BRASS); peas, yoghurt, salmon and cod (Manchester).
Phase 3: A study of the policy and regulatory issues affecting various food consumption and production strategies and selected food supply chains.
Data Collection and Analysis
Data for the research project was collected through interviews with key actors in the relevant food supply chains and via analysis of secondary data sources such as market reports, statistical reports and other literature. Moreover, data from the Office of National Statistics was collected and analysed for the purpose of conducting a sustainability assessment of the food system.
References:
Heller, M. C. and G. A. Keolian (2003) Assessing the sustainability of the US food system: A life cycle perspective. Agricultural Systems 76: 1007–1041
Back to Sustainable Supply Chains theme page.
Heller, M. C. and G. A. Keolian. 2003. Assessing the
