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Repurposing and adaptation
Published in Sarah Sayce, Sara Wilkinson, Gillian Armstrong, Samantha Organ, Resilient Building Retrofits, 2023
Some cities and settlements potentially have issues around food security – that is when the supply chain may be disrupted or broken, thus leaving urban populations short of some foods. Another sustainability consideration is carbon food miles associated with the distance the food needs to travel from the point of growth to consumption and the mode of travel. As a result, the same food, grown in different locations will have a different carbon footprint. Some consumers now actively seek locally grown food to minimise their carbon footprint in respect of food. Another increasingly popular option is to grow some food in the cities: urban food production. The methods of growing food in cities have transitioned from allotments to vertical food production using hydroponic systems. Food is grown on racks under LED lighting. In this way the area of food grown far exceeds the physical footprint of the building. For example, a building 10 metres wide and 10 metres deep has a floor area 100 metres squared. If four racks can be accommodated per floor level, there are up to 400 metres squared of productive space on each floor level. Furthermore, because the plants are grown under controlled conditions and LED lights, there is less likelihood of crop failure. In some retail buildings, floor heights are very generous, and greater numbers of racks can be accommodated (Sananbious, 2021).
The economics–ecology nexus
Published in Peter N. Nemetz, Unsustainable World, 2022
The correct delineation of system boundaries can lead to vastly different problem definitions and possible solutions. Eating locally, together with its perceived benefits, is a concept that has received wide currency after the publication of the national bestseller The 100-Mile Diet: A Year of Local Eating (Smith and MacKinnon 2007). A key concept in this public debate is the concept of food miles, meaning the distance food has to travel from point of production to point of consumption. Central to this calculation is the amount of energy expended (and the associated GHGs produced) in the transportation of this food. In general, the conclusion is that locally produced food is better, since less energy is consumed—and fewer GHGs are produced—in the transportation of the food.
Drivers for Adoption of Green Logistics as a Means to Achieve Circular Economy by Organized Retail Sector
Published in Anil Kumar, Jose Arturo Garza-Reyes, Syed Abdul Rehman Khan, Circular Economy for the Management of Operations, 2020
R.A. Dakshina Murthy, Leena James
Logistics industry is one of the major contributor to environmental degradation due to heavy traffic, poor choice of transport modes and lack of infrastructure (Whitelegg, 1993). The members of the Logistics and Distribution Management in the United Kingdom indicated that the Government Legislation, Employees and Customers involvement and the influence by the lobby groups are the key factors for adoption of GL (Szymankiewicz, 1993). Distance traversed by a material or product to finally reach the consumer is known as food mile and food mile increases if the suppliers are far away (Boge, 1994). Federal Express employed single warehouse to serve the stores located across the country that ensured very high levels of service (Aron, 1994). International Journal of Physical Distribution & Logistics Management came up with a special edition on ‘environmental aspects of logistics', which highlighted about fewer shipments, more direct routes, shorter movements, lesser handling facilitates GL adoption but it works at the cost of trade-offs among responsiveness, cost and quality, delivery time and customer satisfaction (Wu and Dunn, 1995).
An empirical investigation of barriers to the adoption of smart technologies integrated urban agriculture systems
Published in Journal of Decision Systems, 2023
Kumar Srinivasan, Vineet Kumar Yadav
Many cities in the United States (US) and Europe support local food production to improve food security and supply chain resilience by reducing food miles. In contrast, transportation distance reduction is promoted for environmental reasons. These emerging trends introduced novel CEA approaches to address difficulties associated with a scarcity of arable land at a low cost in cities (Benis & Ferrão, 2017; Benke & Tomkins, 2017). Dickson Despommier argued that indoor and VF could be the greatest opportunity for growing urban civilisation. Among the benefits, he stated their capacity to increase output per space utilised, production throughout the year, lower water usage, pesticide-free farming, climatic resilience, ecologically sustainable, and accessible healthier food for low-income populations (Despommier, 2009).
Differences in US Adults’ Value of and Preferences for Sustainable Food by Race/ethnicity, Income, and Education
Published in Journal of Hunger & Environmental Nutrition, 2021
Kate G. Burt, Joseph Fera, Alexandra Lewin-Zwerdling
Other aspects related to food sustainability, such as reduced food miles (i.e. reducing the distance food travels from farm to consumer) and knowing where one’s food comes from, are valued by those patronizing local (direct to consumer) outlets, like farmer markets and Community Supported Agriculture farms.12 Evidence is mixed as to whether socioeconomic or other demographic characteristics are related to participation in local outlets.12,13 Some evidence indicates that households who purchase more produce in general, who have higher incomes, and who reside in areas with a higher cost of living are more likely to purchase directly from farmers whereas Black and Hispanic households were less likely to purchase directly from farmers; education was not related to participation.14 Other evidence indicates that BIPOC may be among the most active purchasers of organic foods.15
Modelling supply chain network for procurement of food grains in India
Published in International Journal of Production Research, 2020
D. G. Mogale, Abhijeet Ghadge, Sri Krishna Kumar, Manoj Kumar Tiwari
Moreover, farmers and small-scale industries possess low bargaining power in agri-business (Wardhana 2006). Farmer’s involvement in the traditional and contemporary market is dependent on the availability of market characteristics (Suryaningrat, Amilia, and Choiron 2015). Gorton, Dumitrashko, and White (2006) shed light on the distorted information between the farmers and processors, leading to market failure in Moldova. The impact of food contamination and subsequent recalls on supply chain activities are another set of challenges faced by FSC (Piramuthu, Farahani, and Grunow 2013; Chebolu-Subramanian and Gaukler 2015). In the USA, processed food and fresh produce travel on an average 1300 and 1500 miles, respectively (Hill 2008). This higher food miles leads to higher fuel consumption, carbon emission, pollution, environmental degradation and global warming (Rajkumar 2010). High level of collaboration between producers and cooperatives may help to reduce such losses (Ghadge et al. 2017; Despoudi et al. 2018). The simultaneous consideration of food quality and sustainability has made the food supply chain more complex (Van Der Vorst, Tromp, and Van Der Zee 2009).