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Bridging the divide between traditional supply chain theory, language, and practices and the urgent need to incorporate sustainability into supply chain decision-making,
Incorporating Sustainability into Procurement Decision Making for Food Supply Chains offers a novel approach to understanding modern food systems and how to use procurement to improve them. While existing literature often treats supply chain management and sustainable food systems as separate domains, this resource uniquely integrates these evolving fields. It directly addresses the challenges faced by supply chain teams, who increasingly need to collaborate to forge resilient and ethical food supply chains.
Drawing on real-world experience and current research,
Incorporating Sustainability into Procurement Decision Making for Food Supply Chains illuminates the inner workings of food production and sourcing, revealing practical pathways for incorporating environmental, social, and financial responsibility into procurement decision-making. Business students will gain a critical understanding of sustainability principles and their practical application in the food sector, while sustainability students will learn the strategic thinking and tactical approaches of supply chain management. This guidebook empowers both groups to develop a shared understanding and vocabulary, fostering the interdisciplinary collaboration essential for achieving organizational sustainability goals and securing a more sustainable future for our food systems as they evolve.
List of contents
SECTION I Procurement and Supply Chain Management: From Technical to Strategic Importance Chapter 1 Beyond the Silos: Integrating Sustainability into Food Supply Chain Theory and Practice Chapter 2 From Logistics to Strategy: The Evolution of the Modern Food Supply Chain Chapter 3 From Source to Table: Mapping the Nodes and Flow of the Food Supply Chain Chapter 4 The Supply Chain Management Team: Structure, Functions, and Goals Chapter 5 From Specs to Suppliers: A Practical Guide to Food Procurement Decisions Chapter 6 When Things Go Wrong: Managing Food Supply Chain Disruptions Chapter 7 From "Silent Spring" To Sustainability: The Evolution of a Business Mandate
SECTION II Applying a Sustainability Lens to Procurement Decision-Making Chapter 8 Sustainability: The New Supply Chain Imperative Chapter 9 Identifying Key Sustainability Issues for Food Procurement Chapter 10 Cultivating Change: Integrating Sustainability into the Procurement of Wheat and Rice Chapter 11 The Heat Is On: Integrating Sustainability into the Procurement of Tropical Foods Chapter 12 From Barn to Buyer: Integrating Sustainability into the Procurement of Meat and Dairy Products Chapter 13 The Untamed Catch: Integrating Sustainability into the Procurement of Wild Seafood Chapter 14 Cultivating the Blue: Integrating Sustainability into the Procurement of Aquaculture Chapter 15 Harvesting Change: Integrating Sustainability into the Procurement of Vegetables and Fruits Chapter 16 From Source to Sip: Integrating Sustainability into the Procurement of Beverages
SECTION III Levers of Change Chapter 17 Procurement's Broader Context: Third-party Forces Influencing Food Supply Chains Chapter 18 United for Impact: The Catalyzing Role of Collaborative School Food Procurement Chapter 19 The Strategic Sourcing Framework: Empowering Organizations to Create Change
About the author
Helene S. York is a Professional Faculty Member at the Haas School of Business, University of California, Berkeley, where she teaches
Building Values-based Supply Chains to Improve the Food System. She is also an Adjunct Faculty Member at the Culinary Institute of America's Master's Program in Food Systems, where she teaches
Sustainability, Climate Change, and Biodiversity Loss. Having finished a full-time career leading both food procurement decision-making and sustainability initiatives with global responsibilities for several leading food companies, Helene is now teaching, mentoring, writing, and inspiring others to think more critically and take bolder actions. She earned an A.B. from Harvard College and an M.B.A. from the Yale School of Management.
