Sustainable supply chain management practices and dynamic capabilities in the food industry: A critical analysis of the literature
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In: International Journal of Production Economics, Vol. 152, 06.2014, p. 131-143.
Research output: Journal contributions › Journal articles › Research › peer-review
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TY - JOUR
T1 - Sustainable supply chain management practices and dynamic capabilities in the food industry
T2 - A critical analysis of the literature
AU - Beske, Philip
AU - Land, Anna
AU - Seuring, Stefan
PY - 2014/6
Y1 - 2014/6
N2 - Sustainable Supply Chain Management (SSCM) and Dynamic Capabilities (DCs) are both relatively young research fields examining dynamically changing corporate environments and industries. The food industry is an example of such a dynamic environment. Customers have high expectations for food safety and a growing demand for sustainably produced food. Companies fulfilling these demands target a customer base with high awareness of all three dimensions of sustainability, i.e., the economical, ecological, and social, circumstances in which food is produced and offered. This paper aims at describing how SSCM practices allow companies to maintain control over their supply chain and achieve a competitive advantage with the implementation of dynamic capabilities. Previously identified practices in SSCM are related to DC theory by identifying them as basic routines that form specific DCs. We conduct a literature review, including content analysis, examining publications (52 articles) on sustainable food supply chains published in English, peer-reviewed journals. We form the link between SSCM and DCs by integrating them into the same conceptual context. Specific DCs in the supply chain of a sustainability-oriented industry are also identified, such as knowledge sharing and re-conceptualizing the supply chain. Thereafter, we scrutinize the food industry according to SSCM and DC criteria and offer insights into the strategies used in that business market. The results show that sustainability practices and DCs in the supply chain are used among others to enhance traceability and tracking and to fulfill customer demands. Further research is needed to extend the operationalization of the existing conceptual frameworks.
AB - Sustainable Supply Chain Management (SSCM) and Dynamic Capabilities (DCs) are both relatively young research fields examining dynamically changing corporate environments and industries. The food industry is an example of such a dynamic environment. Customers have high expectations for food safety and a growing demand for sustainably produced food. Companies fulfilling these demands target a customer base with high awareness of all three dimensions of sustainability, i.e., the economical, ecological, and social, circumstances in which food is produced and offered. This paper aims at describing how SSCM practices allow companies to maintain control over their supply chain and achieve a competitive advantage with the implementation of dynamic capabilities. Previously identified practices in SSCM are related to DC theory by identifying them as basic routines that form specific DCs. We conduct a literature review, including content analysis, examining publications (52 articles) on sustainable food supply chains published in English, peer-reviewed journals. We form the link between SSCM and DCs by integrating them into the same conceptual context. Specific DCs in the supply chain of a sustainability-oriented industry are also identified, such as knowledge sharing and re-conceptualizing the supply chain. Thereafter, we scrutinize the food industry according to SSCM and DC criteria and offer insights into the strategies used in that business market. The results show that sustainability practices and DCs in the supply chain are used among others to enhance traceability and tracking and to fulfill customer demands. Further research is needed to extend the operationalization of the existing conceptual frameworks.
KW - Sustainability sciences, Management & Economics
KW - Sustainable Supply Chain Management
KW - Dynamic Capabilities
KW - Food industry
KW - Literature review
UR - http://www.scopus.com/inward/record.url?scp=84899980534&partnerID=8YFLogxK
U2 - 10.1016/j.ijpe.2013.12.026
DO - 10.1016/j.ijpe.2013.12.026
M3 - Journal articles
VL - 152
SP - 131
EP - 143
JO - International Journal of Production Economics
JF - International Journal of Production Economics
SN - 0925-5273
ER -