Logistics and Supply Chain Management Research Paper 2022

LOGISTICS AND SUPPLY CHAIN MANAGEMENT
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LOGISTICS AND SUPPLY CHAIN MANAGEMENT 2
Introduction
There has been increased in cases of wastage of large volumes of food in each day. Food
wastage leads to significant financial loses in cost incurred in making purchases of the food.
Food that is wasted has several impacts on environments. It is, therefore, essential for
organization to take action that is aimed at reducing wastage of food (Govindan, 2018, p. 419).
There is a lot of food wastage that happens across supplier chain from farms, factories,
manufacturers to the final practices. This paper is written to discuss best practices decreasing of
wastes in making supplies.
Best Practices of Reducing Food Wastage
One of the practices of decreasing wastes in supply chain is smart packing of food
products that are being transported. Smart packaging enables movement of food products from
producer to final consumer without contaminating it in the way (Göbel et al., 2015, p. 1440).
Besides, use of refrigerators is another practice in enabling the movement of food products from
one place to another. The use of refrigerators help in enhancing preservation of foods before
reaching to final customer, especially in perishable products, helps to prevent food wastage.
Donations is another practice that can be embraced in supply chain in preventing wastage
of food. By giving foods to poor and vulnerable groups in society, there is a reduction in food
waste (Gunders and Bloom, 2017, p. 90). Another practice of reducing food wastage in supply
management is analyzing the amounts of products that are required by the final consumer
(Thyberg and Tonjes, 2016, p. 76). By during this, organizations are in a position to accurately
approximate the food products that can be produced to cater to market demand — analysis of
market help in reducing overproduction of food products hence decreasing the wastage of food.

LOGISTICS AND SUPPLY CHAIN MANAGEMENT 3
Making an analysis of food products on expiration date is another practice of reducing
wastage of food in supply chain (Govindan, 2018, p. 419). For instance, by accessing data on
expiration date of products, the suppliers are in position of making relevant decision in supplying
food product to a shorter or longer distance according to the expiration dates stated.
The use of Apeel and Hazel technology is another essential practice in the supply chain in
reducing the waste of food product in the supply chain (Gunders and Bloom, 2017, p. 90). Apeel
is the use of the invisible coating in food products that helps in slowing down the evaporation
rates, thus enabling food products to reach the final destination. Hazel technologies have enabled
the transportation of perishable such as fruits and vegetable to the required destination, thus
preventing food wastage.
The use of in-depth imagery product is another practice of organization that helps in
reducing the waste of food during transportation (Thyberg and Tonjes, 2016, p. 76). This device
helps in determining the freshness of food products. A practice that enables the supplying of
products before they lose their freshness.
Conclusion
Food wastage especially when making supplies remains as a concern to the most
organization. Organization should, therefore, put the use of emerging technologies in preventing
food waste (Göbel et al., 2015, p. 1440). By adapting of practices of reduction of wastes in
supplying of products, the financial cost of organizations in food waste are reduced.

LOGISTICS AND SUPPLY CHAIN MANAGEMENT 4
References
Göbel, C., Langen, N., Blumenthal, A., Teitscheid, P. and Ritter, G., 2015. Cutting food waste
through cooperation along the food supply chain. Sustainability, 7(2), pp.1429-1445.
Govindan, K., 2018. Sustainable consumption and production in the food supply chain: A
conceptual framework. International Journal of Production Economics, 195, pp.419-431.
Gunders, D. and Bloom, J., 2017. Wasted: How America is losing up to 40 percent of its food
from farm to fork to landfill. New York: Natural Resources Defense Council.
Thyberg, K.L. and Tonjes, D.J., 2016. Drivers of food waste and their implications for
sustainable policy development. Resources, Conservation and Recycling, 106, pp.110-123.