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A Supply Chain Network Design Considering Network Density Read chapter Read first chapter

2015 | OriginalPaper | Chapter

A Framework for Sustainable Food Supply Chain: Reflections from the Indian Dairy Producers

Author : Gyan Prakash

Published in: Toward Sustainable Operations of Supply Chain and Logistics Systems

Publisher: Springer International Publishing

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Abstract

This chapter presents a framework for sustainable operations of food supply chains. A case study approach is used. The data were collected using exploratory interviews and through a structured questionnaire. The sustainable food supply chain involves operational levers of robustness, transparency, traceability and information flow and performance measure for monitoring and control of day-to-day operations for efficiency, flexibility, responsiveness and product quality. New product development, research and development, productivity improvement, entrepreneurial orientation, quality control and conducive policy support across key stages of production, procurement, processing, distribution and consumption of the dairy supply chain emerge as key elements of the sustainable framework.

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previous chapter Decision-Making Criteria for Sustainable Remanufacturing
next chapter Waste Reduction in Meat Processing Industry: The Application of MFCA (ISO 14051)
Footnotes
1
khoya: it is solid concentrated remains obtained by continuously steering boiling milk.
 
2
Chhena: it is obtained by curding milk that separates chhena (cottage cheese) from whey.
 
3
Gulabjamun: it is spherical or cylindrical in shape, brown in colour and soaked in sugar syrup.
 
4
Burfi: it is prepared with kyoya and is cream in colour with firm granular body.
 
5
Peda: it is a khoya-based product, flattened circular in shape and prepared by mixing khoya and sugar.
 
6
Shrikhand: it is made from concentrated yogurt (dahi) with a sweet and sour taste and it is semi-soft.
 
7
Rasogolla: it is prepared using soft chhena in the shape of small balls and dipped in sugar syrup.
 
8
Rajbhog: a large yellowish and somewhat less soft variety of rasogolla is the rajbhog.
 
9
Rasmalai: it is prepared by kneading chhena with wheat flour dipped in thickened milk.
 
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Metadata
Title
A Framework for Sustainable Food Supply Chain: Reflections from the Indian Dairy Producers
Author
Gyan Prakash
Copyright Year
2015
Book
Toward Sustainable Operations of Supply Chain and Logistics Systems

Print ISBN: 978-3-319-19005-1

Electronic ISBN: 978-3-319-19006-8

Copyright Year: 2015

DOI
https://doi.org/10.1007/978-3-319-19006-8_11