Reducing edible food waste in the UK food manufacturing supply chain through collaboration
Subjectsfood manufacturing supply chain
edible food waste reduction
N100 Business studies
MetadataShow full item record
AbstractThe aim of this study is to examine the relationship between food manufacturing supply chain (FMSC) collaboration, collaborative effectiveness and edible food waste (EF) waste reduction; and also identify the key dimensions of collaboration and collaborative effectiveness in the context of the FMSC. A conceptual framework was built based on thorough relevant literature review and theory. Then all items of the conceptual framework were revised by academics and practitioners. The model was empirically tested with survey data using 122 responses from food manufacturing firms, using PLS-SEM. The findings indicated that the structural paths support hypotheses that FMSC collaboration has a positive effect related to collaborative effectiveness, and collaborative effectiveness has a strong contribution in EF waste (over-production of EF waste, processing of EF waste and storage of EF waste) reduction. However, the direct impact of FMSC collaboration on EF waste (over-production of EF waste, processing of EF waste and storage of EF waste) reduction is insignificant. A mediation analysis showed that the relationship between FMSC collaboration and EF waste is fully mediated by collaborative effectiveness. This research brought relational view theory for the concept of FMSC collaboration and collaborative effectiveness into the FMSC context, which has not previously been done, and developed and validated those constructs and relationships. The UK FMSC members would benefit from applying all dimensions of FMSC collaboration in this study to their supply chain operation to achieve greater collaborative effectiveness, and that will lead to reducing EF waste.
CitationShah, P. (2017) ‘Reducing edible food waste in the UK food manufacturing supply chain through collaboration’. MPhil thesis. University of Bedfordshire
PublisherUniversity of Bedfordshire
TypeThesis or dissertation
DescriptionA thesis submitted to the University of Bedfordshire, in fulfilment of the requirements for the degree of Master of Philosophy.
The following license files are associated with this item:
- Creative Commons
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/