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Modeling the causes of food wastage in Indian perishable food supply chain

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  • M., Balaji
  • K., Arshinder

Abstract

Wastage in the perishable fresh produce fruits and vegetables supply chain from harvesting stage till it reaches the consumer is very high in emerging markets like India. Studies are inadequate in analysing the causal factors of food losses in this context. This study intends to identify the causes of food wastage, as well as the driving power and dependence of these causes and to analyse the interactions among them. This work proposes to use fuzzy MICMAC and total interpretive structural modeling (TISM) based approach which is a novel effort in this sector, to study the interactions. Based on review of literature and brainstorming among experts in the food industry and academia, this study identified 16 variables as the super-set of causal factors of food wastage which can represent all other causes within them. It is found that the lack of scientific methods in harvesting and a large number of intermediaries in the chain have high driving power and can be considered as the root causes of the food losses. This work categorises the causes into several levels that give an idea regarding the cause which needs more attention than others. Thereby it provides practical insights into how to improve efficiency, competitiveness, and profitability of the food supply chains. For a developing country like India, in addition to the economy, it can have greater implications on food security and conservation of environment resources. This work can be utilized by supply chain designers, managers, and policy makers.

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  • M., Balaji & K., Arshinder, 2016. "Modeling the causes of food wastage in Indian perishable food supply chain," Resources, Conservation & Recycling, Elsevier, vol. 114(C), pages 153-167.
    • Handle: RePEc:eee:recore:v:114:y:2016:i:c:p:153-167
    DOI: 10.1016/j.resconrec.2016.07.016
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    Cited by:

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    2. Mona Haji & Laoucine Kerbache & Mahaboob Muhammad & Tareq Al-Ansari, 2020. "Roles of Technology in Improving Perishable Food Supply Chains," Logistics, MDPI, vol. 4(4), pages 1-24, December.
    3. Birisci, Esma & McGarvey, Ronald G., 2022. "Cost-versus environmentally-optimal production in institutional food service operations," Socio-Economic Planning Sciences, Elsevier, vol. 82(PA).
    4. Swati Singh & Shresth Tayal, 2022. "Managing food at urban level through water–energy–food nexus in India: A way towards holistic sustainable development," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 24(3), pages 3640-3658, March.
    5. Videsh Desingh & Baskaran R, 2022. "Internet of Things adoption barriers in the Indian healthcare supply chain: An ISM‐fuzzy MICMAC approach," International Journal of Health Planning and Management, Wiley Blackwell, vol. 37(1), pages 318-351, January.
    6. Mukesh Kumar & Rakesh D. Raut & Mahak Sharma & Vikas Kumar Choubey & Sanjoy Kumar Paul, 2022. "Enablers for resilience and pandemic preparedness in food supply chain," Operations Management Research, Springer, vol. 15(3), pages 1198-1223, December.
    7. Caiyun Liu & Hui Jiang & Daniel Badulescu & Dorin Paul Bac, 2022. "Achieving Zero Hunger Goal through Minimizing Waste in Food Supply Chain: Evidence from Asian Emerging Region," Sustainability, MDPI, vol. 14(10), pages 1-12, May.
    8. Archana A Mukherjee & Rajesh Kumar Singh & Ruchi Mishra & Surajit Bag, 2022. "Application of blockchain technology for sustainability development in agricultural supply chain: justification framework," Operations Management Research, Springer, vol. 15(1), pages 46-61, June.
    9. Gaurvendra Singh & Yash Daultani & Rajendra Sahu, 2022. "Investigating the barriers to growth in the Indian food processing sector," OPSEARCH, Springer;Operational Research Society of India, vol. 59(2), pages 441-459, June.

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