Creating a More Sustainable Food Supply Chain, But at What Cost? (Waste Matters! Part 8) Kaitlyn McAvoy - January 27, 2015 6:22 AM | Categories: Supply Chain, Supply Chain Management | Tags: L1, Sourcing and Categories How do we make the supply chain more sustainable? What changes can we implement to reduce the amount of wasted food? While businesses are clearly losing money either overbuying or underselling their food products, efforts to make changes to the supply chain cost money, too. Would that cost travel down to the consumers? That’s something else businesses need to think about. And would consumers be willing to pay extra for food products from a store that practices sustainable practices? FREE Download: Why Customizing Your Supply Chain is a Must - A Research Report A recent study by the Sustainable Food Supply Chain Commission says maybe not. The report said there is a “limit to how much companies can expect consumers to pay for higher standards…” However, it also notes that some companies have proven to be successful by demonstrating their smart supply chain sustainability techniques. “Many food businesses have been able to gain a competitive advantage by showing leadership on sustainability issues by demonstrating their commitment to sustainability in their supply chains.” The Need for Sustainability Sustainability includes much more than limiting the amount of food a company wastes, but these efforts are becoming increasingly necessary. Another report by consulting firm Accenture said, “Most companies now recognize that a sustainable supply chain is no longer just an optional nice-to-have – it’s a business imperative, critical to the success of the organization as a whole in a perilous world.” A 2010 survey by the company showed 96% of CEOs thought sustainability should be “integrated into all aspects of strategy and operations.” Additionally, 88% said the supply chain was a core area to focus on sustainability. Has your business taken steps to reduce waste? If so, we would love to hear from you. What did you do to implement positive changes and limit the amount of food going to the landfill. Share your story with us! In our next installment, we talk about how the Chicago Food Depository is using some of this access food from local grocery stores to help feed the hungry. Related ArticlesRecalls, Big and Small, Impact Food Waste (Waste Matters! Part 7)“Eating the Cost” of Wasted Food – And Sometimes, That’s OK (Waste Matters Part 6)What Re-establishing Diplomatic Relationships With Cuba Means For the Supply Chain The (Extreme) Complexity of the Food Supply Chain (Waste Matters! Part 5)Lack of Visibility and Other Challenges of the Food Supply Chain – (Waste Matters! Part 4)The Forgotten Food: What Gets Left on Supermarket Shelves - The Stats (Waste Matters! Part 3)Waste Matters! (Food Waste, That Is)Sustainability in Procurement: Prevent the Next “Bangladesh Factory Fire” From Happening AgainSustainability in Procurement: Why Do Sweatshop Scandals Occur? Discuss this: Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Notify me of follow-up comments by email. Notify me of new posts by email.