Purpose: Agriculture logistics networks are vulnerable to several disruptions. Disruptions impeding agriculture produce logistical flows often result into distorted food supplies, excessive logistics lead times and higher food prices. The strategies for enabling agriculture produce logistics resilience (APLR) are becoming crucial for managing logistical disturbances. The purpose of this study is to devise strategic implementation framework for APLR managing disruptions.Design/methodology/approach: The factors contributing APLR are identified utilizing literature review and discussions with various stakeholders of agro-logistics sectors. The integrated N-WINGS-ISM approach is developed to explore causal interrelationship among APLR factors. Geographical Indication (GI) tagged Nashik grapes from Nashik, Maharashtra, India have been specifically chosen to demonstrate application of the developed model to devise the strategic framework for managing disruptions.Findings: The study identifies 16 APLR factors imparting logistics resilience. N-WINGS provide categorical clustering of APLR into – Priority, Contingency, Autonomous and Long-term factors. ISM model structures the hierarchy of the implementation strategies highlighting three levels – Depth, Transition and Surface level factors. N-WINGS-ISM combined results are utilized to devise APLR implementation strategies.Originality/value: The study argues that the need for developing proactive resilience systems incorporating resilience culture. Moving beyond technology integration, developing “Human-Technology-Systems” ecosystem is the primary imperative for systemic resilience.

Purpose: The organic reconfiguration in supply chain practices significantly varies with restaurant types, customers and the extent of the degree of serving organic food. The purpose of this study is to develop a quantitative application to measure the degree of serving Organic Food for Restaurant Supply Chains. Design/methodology/approach: The detailed semi-structured interviews, onsite visits and secondary customer reviews of 60 restaurants of different sizes, locations and cuisines from India are used to explore typologies of organic supply chains. In the second stage, an approach for evaluating the degree of organic food serving is developed on the basis of Supply Chain Operations Reference (SCOR) attributes, and differences between typologies are statistically tested using non-parametric Mann–Whitney U-test. Findings: The results show that the degree of serving organic food differs with the type of restaurants across SCOR attributes. Based on the variations in SC practices, the work presents two types of restaurant supply chains – Organic Food Enthusiast (Type-I) and b) Village Voyagers (Type-II). The difference between the degree of serving organic food for the “Make” and “Enable” attributes is statistically insignificant. Despite variations in the strategic positioning, customer type and geographical context, both the organic supply chains tend to preserve their core making process. Practical implications: The degree of serving organic food for each individual element of the SCOR model can be used by practitioners and managers to identify specific problems and opportunity areas where practical actions could be defined and taken to improve the organic food-based supply chain reconfiguration. Originality/value: This paper proposes the quantitative approach to evaluating organic food serving capabilities of restaurant supply chains. Further, it empirically demonstrates the typologies of organic food serving supply chains.