Bridging the divide between traditional supply chain theory, language, and practices and the urgent need to incorporate sustainability in supply chain decision-making, Incorporating Sustainability into Procurement Decision Making for Food Supply Chains offers a novel approach to understand modern food systems and how to use procurement to improve them. While existing literature often treats supply chain management and sustainable food systems as separate domains, this resource uniquely integrates these evolving fields. It directly addresses the challenges faced by supply chain teams, who increasingly need to collaborate to forge resilient and ethical food supply chains.
Drawing on real-world experience and current research, Incorporating Sustainability into Procurement Decision Making for Food Supply Chains illuminates the inner workings of food production and sourcing, revealing practical pathways for incorporating environmental, social, and financial responsibility into procurement decision-making. Business students will gain a critical understanding of sustainability principles and their practical application in the food sector, while sustainability students will learn the strategic thinking and tactical approaches of supply chain management. This guidebook empowers both groups to develop a shared understanding and vocabulary, fostering the interdisciplinary collaboration essential for achieving organizational sustainability goals and securing a more sustainable future for our food systems as they evolve.
Bridging the divide between traditional supply chain theory, language, and practices and the urgent need to incorporate sustainability in supply chain decision-making, this book offers a novel approach to understand modern food systems and how to use procurement to improve them.
SECTION I Procurement and Supply Chain Management: From Technical to
Strategic Importance
Chapter 1 Beyond the Silos: Integrating Sustainability
into Food Supply Chain Theory and Practice
Chapter 2 From Logistics to
Strategy: The Evolution of the Modern Food Supply Chain
Chapter 3 From Source
to Table: Mapping the Nodes and Flow of the Food Supply Chain
Chapter 4 The
Supply Chain Management Team: Structure, Functions, and Goals
Chapter 5 From
Specs to Suppliers: A Practical Guide to Food Procurement Decisions
Chapter 6
When Things Go Wrong: Managing Food Supply Chain Disruptions
Chapter 7 From
"Silent Spring" To Sustainability: The Evolution of a Business Mandate
SECTION II Applying a Sustainability Lens to Procurement Decision-Making
Chapter 8 Sustainability: The New Supply Chain Imperative
Chapter 9
Identifying Key Sustainability Issues for Food Procurement
Chapter 10
Cultivating Change: Integrating Sustainability into the Procurement of Wheat
and Rice
Chapter 11 The Heat Is On: Integrating Sustainability into the
Procurement of Tropical Foods
Chapter 12 From Barn to Buyer: Integrating
Sustainability into the Procurement of Meat and Dairy Products
Chapter 13 The
Untamed Catch: Integrating Sustainability into the Procurement of Wild
Seafood
Chapter 14 Cultivating the Blue: Integrating Sustainability into the
Procurement of Aquaculture
Chapter 15 Harvesting Change: Integrating
Sustainability into the Procurement of Vegetables and Fruits
Chapter 16 From
Source to Sip: Integrating Sustainability into the Procurement of Beverages
SECTION III Levers of Change
Chapter 17 Procurements Broader Context:
Third-party Forces Influencing Food Supply Chains
Chapter 18 United for
Impact: The Catalyzing Role of Collaborative School Food Procurement
Chapter
19 The Strategic Sourcing Framework: Empowering Organizations to Create Change
Helene S. York is a Professional Faculty Member at the Haas School of Business, University of California, Berkeley, where she teaches Building Values-based Supply Chains to Improve the Food System. She is also an Adjunct Faculty Member at the Culinary Institute of Americas Masters Program in Food Systems, where she teaches Sustainability, Climate Change, and Biodiversity Loss. Having finished a full-time career leading both food procurement decision-making and sustainability initiatives with global responsibilities for several leading food companies, Helene is now teaching, mentoring, writing, and inspiring others to think more critically and take bolder actions. She earned an A.B. from Harvard College and an M.B.A. from the Yale School of Management.
