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Verónica León Bravo
School of Management, Politecnico di Milano, Milan, Italy

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Earlycite article
Published: 19 February 2021 in British Food Journal
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Purpose To develop a roadmap of sustainability practices and assessment mechanisms to advance in the sustainable supply chain (SSC) performance assessment in the food supply chain. The analysis is grounded on the contingency and stakeholder theories. Design/methodology/approach The study follows a multiple case study approach analyzing the sustainability practices implementation and assessment across different supply chain stages in the food industry in Italy. The set of cases comprises 12 companies in the fresh fruit and vegetables (FFV), and seven companies in the “Balsamic Vinegar of Modena” (BVM) supply chains. Findings The sustainability practices and assessment in each company in both supply chains according to their objectives are identified. Different stakeholder pressures for sustainability implementation and assessment are analyzed. The contingency factors that foster sustainability assessment are outlined as well. Finally, the study develops a roadmap with five levels of progress considering the groups of practices implemented and the type of assessment applied. Practical implications The roadmap is a decision-making tool for planning and monitoring progress on SSC performance along five possible levels of progress. While identifying the assessment mechanisms implemented for different kind of sustainability practices, companies can develop a strategy according to their aims and capabilities and stakeholder's expectations. Originality/value The novelties in this study are threefold. First, the roadmap with five levels of progress. Second, investigating two different food supply chains that allowed for a broader view regarding sustainability practices and assessment. Third, the adoption of stakeholder and contingency theories in SSC studies.

ACS Style

Verónica León Bravo; Antonella Moretto; Federico Caniato. A roadmap for sustainability assessment in the food supply chain. British Food Journal 2021, 123, 199 -220.

AMA Style

Verónica León Bravo, Antonella Moretto, Federico Caniato. A roadmap for sustainability assessment in the food supply chain. British Food Journal. 2021; 123 (13):199-220.

Chicago/Turabian Style

Verónica León Bravo; Antonella Moretto; Federico Caniato. 2021. "A roadmap for sustainability assessment in the food supply chain." British Food Journal 123, no. 13: 199-220.

Articles
Published: 26 March 2020 in Production Planning & Control
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The assessment of sustainability practices in the supply chain involves not only defining the measures or indicators, but also implementing, using and updating them according to driving elements that motivate companies to opt for sustainability. The aims in this study are to investigate if, how and why firms in different stages of the food supply chain assess their sustainability, and the alignment of the supply chain sustainability (SCS) assessment with the SCS practices and drivers. This paper studies the case of Grana Padano cheese, one of the major Italian PDO (protected designation of origin) products. The case comprises eight companies in the main three supply chain stages; plus, the Consortium that manages the PDO label. The Grana Padano supply chain opts mainly for a loose-coupled approach in their SCS performance management. The study contributes to the SCS literature by providing a typology of assessment approaches, in terms of alignment among drivers, practices and measures, and provides insights for understanding the reasons why companies adopt a certain approach.

ACS Style

Verónica León-Bravo; Federico Caniato; Maria Caridi. Sustainability assessment in the food supply chain: study of a certified product in Italy. Production Planning & Control 2020, 32, 567 -584.

AMA Style

Verónica León-Bravo, Federico Caniato, Maria Caridi. Sustainability assessment in the food supply chain: study of a certified product in Italy. Production Planning & Control. 2020; 32 (7):567-584.

Chicago/Turabian Style

Verónica León-Bravo; Federico Caniato; Maria Caridi. 2020. "Sustainability assessment in the food supply chain: study of a certified product in Italy." Production Planning & Control 32, no. 7: 567-584.

Special issue article
Published: 14 June 2019 in Corporate Social Responsibility and Environmental Management
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Sustainable development in the food industry requires companies to be more innovative with their products and supply chain as a strategy for developing healthier and higher quality food products, and achieving better economic, environmental, and social performance. A clear path to follow when companies decide to develop innovations for sustainability is still lacking, especially with a focus on quality and healthiness. This study analyzes six case studies in the food industry in Italy, identifying two innovative approaches towards sustainable development for quality and healthiness, namely, forward‐looking innovation and retro‐innovation. The first one represents a typical business model redesign oriented to sustainability, that is, developing new products and reconfiguring the supply chain processes for entering new market segments, applied mainly in smaller companies. The second one, indeed, implies a supply chain restructuring strategy while going back to traditional agricultural processes, especially applied in companies with standard or certified products. Both approaches target sustainability performances and allow an improvement of food quality and healthiness.

ACS Style

Verónica León‐Bravo; Antonella Moretto; Raffaella Cagliano; Federico Caniato. Innovation for sustainable development in the food industry: Retro and forward‐looking innovation approaches to improve quality and healthiness. Corporate Social Responsibility and Environmental Management 2019, 1 .

AMA Style

Verónica León‐Bravo, Antonella Moretto, Raffaella Cagliano, Federico Caniato. Innovation for sustainable development in the food industry: Retro and forward‐looking innovation approaches to improve quality and healthiness. Corporate Social Responsibility and Environmental Management. 2019; ():1.

Chicago/Turabian Style

Verónica León‐Bravo; Antonella Moretto; Raffaella Cagliano; Federico Caniato. 2019. "Innovation for sustainable development in the food industry: Retro and forward‐looking innovation approaches to improve quality and healthiness." Corporate Social Responsibility and Environmental Management , no. : 1.

Article
Published: 18 December 2018 in Operations Management Research
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This study’s purposes are threefold. First, to identify the sustainability practices and the motivation behind their implementation across different stages in the chain. Second, to understand the relationship between the sustainability practices in a particular supply chain stage with its operational performances, in the same stage and in other stages. Third, to identify the link between sustainability practices implemented in a particular supply chain stage and reputation in the same stage and in other stages. The study is grounded on the institutional theory and involves multiple cases in four different food supply chain (FSC) stages, in Italy. Findings indicate a varied practice implementation in different stages in the chain, motivated by different institutional pressures, which is in turn related to the company’s performance and reputation aims. This multi-stage study provides a more holistic interpretation of sustainability in the FSC, recognizing the importance of setting appropriate sustainability strategies and goals in each stage.

ACS Style

Verónica León-Bravo; Federico Caniato; Maria Caridi. Sustainability in multiple stages of the food supply chain in Italy: practices, performance and reputation. Operations Management Research 2018, 12, 40 -61.

AMA Style

Verónica León-Bravo, Federico Caniato, Maria Caridi. Sustainability in multiple stages of the food supply chain in Italy: practices, performance and reputation. Operations Management Research. 2018; 12 (1-2):40-61.

Chicago/Turabian Style

Verónica León-Bravo; Federico Caniato; Maria Caridi. 2018. "Sustainability in multiple stages of the food supply chain in Italy: practices, performance and reputation." Operations Management Research 12, no. 1-2: 40-61.

Journal article
Published: 18 July 2017 in Sustainability
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The objective of this study is twofold. Firstly, to analyze sustainability practices adopted in collaboration, including vertical collaboration i.e., with other actors or stages upstream or downstream in the supply chain, and horizontal collaboration i.e., with actors such as non-governmental organizations (NGOs). Secondly, to identify the sustainability performance expected from sustainability practices implemented in different supply chain stages. The study reports on a set of case studies representing four different food supply chain (FSC) stages: breeding/growing, processing, distribution and retail. The findings indicate that each stage selects different collaboration schemes for sustainability practices’ implementation, prioritizing relations with upstream actors, namely grower/breeder, as these are key actors responsible for ensuring product quality and safety. In addition, the type of collaborative relationship is shown to be predominantly transactional for environmental and community practices, especially for solving specific short-term issues. Finally, varied areas of environmental and social sustainability performance are recognized, upstream and downstream, as a result of collaborative practices applied in different FSC stages, showing the diverse sustainability objectives pursued along the chain.

ACS Style

Verónica León-Bravo; Federico Caniato; Maria Caridi; Thomas Johnsen. Collaboration for Sustainability in the Food Supply Chain: A Multi-Stage Study in Italy. Sustainability 2017, 9, 1253 .

AMA Style

Verónica León-Bravo, Federico Caniato, Maria Caridi, Thomas Johnsen. Collaboration for Sustainability in the Food Supply Chain: A Multi-Stage Study in Italy. Sustainability. 2017; 9 (7):1253.

Chicago/Turabian Style

Verónica León-Bravo; Federico Caniato; Maria Caridi; Thomas Johnsen. 2017. "Collaboration for Sustainability in the Food Supply Chain: A Multi-Stage Study in Italy." Sustainability 9, no. 7: 1253.

Book chapter
Published: 20 August 2016 in Organizing Supply Chain Processes for Sustainable Innovation in the Agri-Food Industry
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ACS Style

Verónica León-Bravo; Federico F. A. Caniato; Antonella Moretto; Raffaella Cagliano; Christopher G. Worley. Alcass: Innovation for Sustainable Supply Chains for Traditional and New Products. Organizing Supply Chain Processes for Sustainable Innovation in the Agri-Food Industry 2016, 31 -57.

AMA Style

Verónica León-Bravo, Federico F. A. Caniato, Antonella Moretto, Raffaella Cagliano, Christopher G. Worley. Alcass: Innovation for Sustainable Supply Chains for Traditional and New Products. Organizing Supply Chain Processes for Sustainable Innovation in the Agri-Food Industry. 2016; ():31-57.

Chicago/Turabian Style

Verónica León-Bravo; Federico F. A. Caniato; Antonella Moretto; Raffaella Cagliano; Christopher G. Worley. 2016. "Alcass: Innovation for Sustainable Supply Chains for Traditional and New Products." Organizing Supply Chain Processes for Sustainable Innovation in the Agri-Food Industry , no. : 31-57.