Optimization of food-energy-water-waste nexus in a sustainable food supply chain under the COVID-19 pandemic: a case study in Iran.

Abstract

During the coronavirus epidemic, food supply chains have been affected by disruptions of this epidemic. Having an overview and considering food-related factors such as energy, waste, and water make the design of the supply chain more effective. In this study, a multi-objective model for a sustainable food supply chain is presented based on the prevalence of coronavirus by considering the food-energy-water-waste nexus. There are dual-channel sales including online and in-person channels, which their demand functions depend on products price in every channel, as well as the prevalence of coronavirus in high-risk or low-risk areas. Distribution centers, located in high-risk regions, require the disinfection of products to minimize coronavirus spread. Indeed, the proposed mathematical model has three objective functions that the first objective maximizes the profit of the food supply under COVID-19 conditions. The other two objectives minimize not only the environmental impact of transportation, but also the delivery time. In order to solve this multi-objective model, the epsilon constraint method, as an efficient technique, is employed. To validate the proposed model, the model is finally implemented in a two-channel supply chain in Iran. The results show that the food supply chain has a close relationship with the energy-water-waste nexus COVID-19 and can also affect customers' behavior. Moreover, the model shows when the prevalence of COVID-19 increases, people tend to buy from online shops, affecting product prices that can change by nearly 50%.