O papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV)

Detalhes bibliográficos
Autor(a) principal: Costa, Flávio Henrique de Oliveira
Data de Publicação: 2019
Tipo de documento: Tese
Idioma: por
Título da fonte: Repositório Institucional da UFSCAR
Texto Completo: https://repositorio.ufscar.br/handle/ufscar/12386
Resumo: Increasingly complex supply chains have become more vulnerable to risks and consequent disruptions of different natures. In the perishable chain, this ends up resulting in increased food waste. To respond effectively to these events, organisations need to develop dynamic capabilities (DCs) and resilience for managing their resources. Considering this opportunity, this thesis aims to explore how the contribution of resilience elements to the reduction of waste from FLVs occurs in the retail-supplier dyad. To this end, a systematic literature review was first carried out (2000-2017) and 143 articles were selected and analysed to gain in-depth knowledge of the elements of resilience and causes of food waste, as well as the relationship between both constructs. Then, empirical research was developed using a multi-case study on four food retail chains focusing on the retail-supplier dyad. Based on the empirical analyses, new causes of waste emerged, namely: unpredictability of competition, store location and consumption aspects. It was also observed that the most recurring causes of waste were rigid standards of appearance and shape, short shelf life, inadequate demand forecasting and consumption aspects. Among these, the most aggravating factor was the short shelf life of products, which reduces the time available for transportation and display, and can become even more critical when difficulties arise with retail demand forecasting. Some aspects of the dyad influence the relationships between elements and causes such as: type of purchase (producers or wholesalers), the place where goods are received (Distribution Centre or store-to-store delivery) and type of demand forecasting (centralized or store-to-store). From the results of the cross cases, as well as the microfoundations of the theory of dynamic capabilities (sensing, seizing and transforming), a model with 24 possible actions was developed to make these FVG chains more resilient and oriented towards reducing food waste. In the theoretical context, this research contributes by exploring the relationship between elements of resilience and causes of waste. In practical terms, identifying elements of resilience enables organisations to take effective action to reduce food waste in this particular chain.
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spelling Costa, Flávio Henrique de OliveiraSilva, Andrea Lago dahttp://lattes.cnpq.br/2380499339281186Pereira, Carla Robertahttp://lattes.cnpq.br/6148011136943940http://lattes.cnpq.br/42682521621116476a58bf7a-814b-4b55-9312-e98c2fab275a2020-04-01T11:43:29Z2020-04-01T11:43:29Z2019-12-18COSTA, Flávio Henrique de Oliveira. O papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV). 2019. Tese (Doutorado em Engenharia de Produção) – Universidade Federal de São Carlos, São Carlos, 2019. Disponível em: https://repositorio.ufscar.br/handle/ufscar/12386.https://repositorio.ufscar.br/handle/ufscar/12386Increasingly complex supply chains have become more vulnerable to risks and consequent disruptions of different natures. In the perishable chain, this ends up resulting in increased food waste. To respond effectively to these events, organisations need to develop dynamic capabilities (DCs) and resilience for managing their resources. Considering this opportunity, this thesis aims to explore how the contribution of resilience elements to the reduction of waste from FLVs occurs in the retail-supplier dyad. To this end, a systematic literature review was first carried out (2000-2017) and 143 articles were selected and analysed to gain in-depth knowledge of the elements of resilience and causes of food waste, as well as the relationship between both constructs. Then, empirical research was developed using a multi-case study on four food retail chains focusing on the retail-supplier dyad. Based on the empirical analyses, new causes of waste emerged, namely: unpredictability of competition, store location and consumption aspects. It was also observed that the most recurring causes of waste were rigid standards of appearance and shape, short shelf life, inadequate demand forecasting and consumption aspects. Among these, the most aggravating factor was the short shelf life of products, which reduces the time available for transportation and display, and can become even more critical when difficulties arise with retail demand forecasting. Some aspects of the dyad influence the relationships between elements and causes such as: type of purchase (producers or wholesalers), the place where goods are received (Distribution Centre or store-to-store delivery) and type of demand forecasting (centralized or store-to-store). From the results of the cross cases, as well as the microfoundations of the theory of dynamic capabilities (sensing, seizing and transforming), a model with 24 possible actions was developed to make these FVG chains more resilient and oriented towards reducing food waste. In the theoretical context, this research contributes by exploring the relationship between elements of resilience and causes of waste. In practical terms, identifying elements of resilience enables organisations to take effective action to reduce food waste in this particular chain.As cadeias de suprimentos, cada vez mais complexas, têm se tornado mais vulneráveis a riscos e consequentes rupturas de diferentes naturezas. Na cadeia de alimentos perecíveis, rupturas acabam gerando aumento do desperdício de alimentos. Para responder de maneira efetiva a esses eventos, as organizações necessitam desenvolver capacidades dinâmicas (DC) e resiliência para gestão de seus recursos. Esses dois conceitos (DC e Resiliência) têm sido trabalhados de maneira independente na literatura e representam uma oportunidade para contribuir com redução das causas de desperdício de alimentos. Partindo dessa oportunidade, o objetivo da tese é o de explorar como ocorre a contribuição dos elementos de resiliência para redução do desperdício de FLVs na díade varejo-fornecedor. Para tanto, primeiramente foi realizada uma revisão sistemática de literatura (2000-2017) e 143 artigos foram selecionados e analisados. Em seguida, uma pesquisa empírica foi desenvolvida por meio de um estudo multicaso em quatro redes de varejo alimentar focando na díade varejo-fornecedor. A partir das análises empíricas, novas causas de desperdício foram levantadas, a saber: imprevisibilidade da concorrência, localização das lojas e aspectos de consumo. Percebeu-se ainda que as causas de desperdício mais recorrentes foram padrões rígidos de aparência e forma, shelf life curto, previsão inadequada da demanda e aspectos de consumo. Dentre estas, o curto shelf life dos produtos, que reduz o tempo disponível para transporte e exposição, pode ficar ainda mais crítico em casos de dificuldades com previsões de demanda por parte do varejo. Alguns aspectos da díade influenciam os relacionamentos entre os elementos e as causas como: tipo de compra (produtores ou atacadistas), estrutura de recebimento (CD ou entrega loja a loja) e tipo de previsão de demanda (centralizada ou loja a loja). A partir dos resultados do intercasos, juntamente com os microfundamentos das capacidades dinâmicas (sensing, seizing e transforming), desenvolveu-se um framework com 24 possíveis ações para tornar essas cadeias de FLV mais resilientes e orientadas a redução do desperdício de alimentos. No contexto teórico, esta pesquisa contribui ao explorar o relacionamento entre elementos de resiliência e causas de desperdícios. Em termos práticos, a identificação dos elementos de resiliência permite que as organizações definam ações eficazes no sentido de reduzir o desperdício de alimentos nessa cadeia em específico.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)FAPESP: 2017/00763-5.porUniversidade Federal de São CarlosCâmpus São CarlosPrograma de Pós-Graduação em Engenharia de Produção - PPGEPUFSCarAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessResiliênciaCadeia de suprimentosCapacidades dinâmicasDesperdício de alimentosVarejoFLVResilienceSupply chainDynamic capabilitiesFood wasteRetailFVGENGENHARIAS::ENGENHARIA DE PRODUCAOO papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV)The role of resilience in reducing food waste: a qualitative study in the retailer-supplier dyadic of fruit and vegetablesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis6006002ca33dce-1831-4590-9c1f-10021726f3f4reponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINALTese_Flavio Final.pdfTese_Flavio Final.pdfapplication/pdf5042326https://repositorio.ufscar.br/bitstream/ufscar/12386/5/Tese_Flavio%20Final.pdf829216255ba2da854a1e967f4286d3d5MD55carta_comprovante.pdfcarta_comprovante.pdfCarta_comprovante_assinada_orientadorapplication/pdf70725https://repositorio.ufscar.br/bitstream/ufscar/12386/3/carta_comprovante.pdfaf2c1a891b7f4c39ecf0b4c1dc768cdeMD53CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8811https://repositorio.ufscar.br/bitstream/ufscar/12386/4/license_rdfe39d27027a6cc9cb039ad269a5db8e34MD54TEXTTese_Flavio Final.pdf.txtTese_Flavio Final.pdf.txtExtracted texttext/plain529701https://repositorio.ufscar.br/bitstream/ufscar/12386/6/Tese_Flavio%20Final.pdf.txt660ea1614052b38f501c7be54a2101eaMD56carta_comprovante.pdf.txtcarta_comprovante.pdf.txtExtracted texttext/plain2https://repositorio.ufscar.br/bitstream/ufscar/12386/8/carta_comprovante.pdf.txtd784fa8b6d98d27699781bd9a7cf19f0MD58THUMBNAILTese_Flavio Final.pdf.jpgTese_Flavio Final.pdf.jpgIM Thumbnailimage/jpeg6554https://repositorio.ufscar.br/bitstream/ufscar/12386/7/Tese_Flavio%20Final.pdf.jpg332974a78495fc03a6a5417aae04be72MD57carta_comprovante.pdf.jpgcarta_comprovante.pdf.jpgIM Thumbnailimage/jpeg10206https://repositorio.ufscar.br/bitstream/ufscar/12386/9/carta_comprovante.pdf.jpg48d934555ed306ef5c65f5b824c1e6c7MD59ufscar/123862023-09-18 18:31:57.379oai:repositorio.ufscar.br:ufscar/12386Repositório InstitucionalPUBhttps://repositorio.ufscar.br/oai/requestopendoar:43222023-09-18T18:31:57Repositório Institucional da UFSCAR - Universidade Federal de São Carlos (UFSCAR)false
dc.title.por.fl_str_mv O papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV)
dc.title.alternative.eng.fl_str_mv The role of resilience in reducing food waste: a qualitative study in the retailer-supplier dyadic of fruit and vegetables
title O papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV)
spellingShingle O papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV)
Costa, Flávio Henrique de Oliveira
Resiliência
Cadeia de suprimentos
Capacidades dinâmicas
Desperdício de alimentos
Varejo
FLV
Resilience
Supply chain
Dynamic capabilities
Food waste
Retail
FVG
ENGENHARIAS::ENGENHARIA DE PRODUCAO
title_short O papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV)
title_full O papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV)
title_fullStr O papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV)
title_full_unstemmed O papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV)
title_sort O papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV)
author Costa, Flávio Henrique de Oliveira
author_facet Costa, Flávio Henrique de Oliveira
author_role author
dc.contributor.authorlattes.por.fl_str_mv http://lattes.cnpq.br/4268252162111647
dc.contributor.author.fl_str_mv Costa, Flávio Henrique de Oliveira
dc.contributor.advisor1.fl_str_mv Silva, Andrea Lago da
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/2380499339281186
dc.contributor.advisor-co1.fl_str_mv Pereira, Carla Roberta
dc.contributor.advisor-co1Lattes.fl_str_mv http://lattes.cnpq.br/6148011136943940
dc.contributor.authorID.fl_str_mv 6a58bf7a-814b-4b55-9312-e98c2fab275a
contributor_str_mv Silva, Andrea Lago da
Pereira, Carla Roberta
dc.subject.por.fl_str_mv Resiliência
Cadeia de suprimentos
Capacidades dinâmicas
Desperdício de alimentos
Varejo
FLV
topic Resiliência
Cadeia de suprimentos
Capacidades dinâmicas
Desperdício de alimentos
Varejo
FLV
Resilience
Supply chain
Dynamic capabilities
Food waste
Retail
FVG
ENGENHARIAS::ENGENHARIA DE PRODUCAO
dc.subject.eng.fl_str_mv Resilience
Supply chain
Dynamic capabilities
Food waste
Retail
FVG
dc.subject.cnpq.fl_str_mv ENGENHARIAS::ENGENHARIA DE PRODUCAO
description Increasingly complex supply chains have become more vulnerable to risks and consequent disruptions of different natures. In the perishable chain, this ends up resulting in increased food waste. To respond effectively to these events, organisations need to develop dynamic capabilities (DCs) and resilience for managing their resources. Considering this opportunity, this thesis aims to explore how the contribution of resilience elements to the reduction of waste from FLVs occurs in the retail-supplier dyad. To this end, a systematic literature review was first carried out (2000-2017) and 143 articles were selected and analysed to gain in-depth knowledge of the elements of resilience and causes of food waste, as well as the relationship between both constructs. Then, empirical research was developed using a multi-case study on four food retail chains focusing on the retail-supplier dyad. Based on the empirical analyses, new causes of waste emerged, namely: unpredictability of competition, store location and consumption aspects. It was also observed that the most recurring causes of waste were rigid standards of appearance and shape, short shelf life, inadequate demand forecasting and consumption aspects. Among these, the most aggravating factor was the short shelf life of products, which reduces the time available for transportation and display, and can become even more critical when difficulties arise with retail demand forecasting. Some aspects of the dyad influence the relationships between elements and causes such as: type of purchase (producers or wholesalers), the place where goods are received (Distribution Centre or store-to-store delivery) and type of demand forecasting (centralized or store-to-store). From the results of the cross cases, as well as the microfoundations of the theory of dynamic capabilities (sensing, seizing and transforming), a model with 24 possible actions was developed to make these FVG chains more resilient and oriented towards reducing food waste. In the theoretical context, this research contributes by exploring the relationship between elements of resilience and causes of waste. In practical terms, identifying elements of resilience enables organisations to take effective action to reduce food waste in this particular chain.
publishDate 2019
dc.date.issued.fl_str_mv 2019-12-18
dc.date.accessioned.fl_str_mv 2020-04-01T11:43:29Z
dc.date.available.fl_str_mv 2020-04-01T11:43:29Z
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dc.identifier.uri.fl_str_mv https://repositorio.ufscar.br/handle/ufscar/12386
identifier_str_mv COSTA, Flávio Henrique de Oliveira. O papel da resiliência na redução do desperdício de alimentos: um estudo qualitativo na díade varejo-fornecedor de frutas, legumes e verduras (FLV). 2019. Tese (Doutorado em Engenharia de Produção) – Universidade Federal de São Carlos, São Carlos, 2019. Disponível em: https://repositorio.ufscar.br/handle/ufscar/12386.
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