UK Food Industry Research Articles

Examining the factors influencing sustainability performance in the UK food industry

ABSTRACT This research examines the role of organisational culture (OC) and supply chain integration (SCI) in improving sustainable supply chain performance (SSCP) in the food manufacturing industry in the UK. A competing value framework (CVF) was used to categorise OC into developmental, group, rational and hierarchical cultures. Qualitative interviews with 11 senior managers in the UK food industry were conducted and manually analysed. We found that three competing values in developmental, group and hierarchical cultures are effective in implementing and achieving higher SSCP. The values inherent in these cultures also trigger internal and external integration through which the firms acquire sustainability ideas, knowledge, training and skills from customers and suppliers to improve SSCP. We also found that within the context of sustainability, internal integration is critical to a successful external integration. The study contributes immensely to sustainability literature by highlighting the actual OC values relevant to achieving higher SSCP and establishing SCI’s mediating role. The study further assesses how SCI is established and formed by firms on the verge of achieving higher SSCP. Managers are advised to adopt blended competing values (developmental, group and hierarchical culture) and strengthen and heighten systemic SCI to implement sustainability practices, improve SSCP as well as overcome sustainability challenges.

Carbon emissions from refrigeration used in the UK food industry

The food and beverage industry is the largest manufacturing sector in the UK. Food cold chains are energy intensive and use high global warming refrigerants. The aim of this work was to benchmark the existing UK cold chain and provide robust evidence-based data on greenhouse gas (GHG) emissions in 2019. Only emissions from refrigeration within UK borders was considered. Both Scope 1 emissions from refrigerant leakage (fugitive) and diesel for the transport refrigeration units (TRUs) as well as Scope 2 emissions from electrical power usage were estimated. These were estimated to be 12.9 MtCO2e per annum which represents 3.5% of the total UK annual territorial GHG emissions. Eighty-three percent of the Scope 1 emissions were fugitive, and 56% of these were from retail refrigeration. Agriculture and fisheries were the sectors with the lowest fugitive emissions accounting for only 3.7% of the total. Scope 2 emissions accounted for 54% of the emissions and tended to increase towards the consumer end of the cold chain, with 1.5% in agriculture and fisheries and 38% in domestic refrigeration. The FAOSTAT value of GWP used for f-gas emissions is not representative of UK emissions. UK government statistics may be underestimating domestic refrigerator emissions as they are not using real life energy consumption.

Organizational Resilience to Supply Chain Risks During the COVID‐19 Pandemic

This paper aims to establish a link between aggregate organizational resilience capabilities and managerial risk perception aspects during a major global crisis. We argue that a multi‐theory perspective, dynamic capability at an organizational level and enactment theory at a managerial level allow us to better understand how the sensemaking process within managerial risk perception assists organizational resilience. We draw from in‐depth interviews with 40 managers across the UK's food industry, which has been able to display resilience during the pandemic. In sensing supply chain risks (SCRs), managers within both authority‐based and consensus‐based organizational structures utilize risk‐capture heuristics and enact actions related to effective communications, albeit at different information costs. In seizing, we found that managers adhere to distinct heuristics that are idiosyncratic to their organizational structures. Through limited horizontal communication channels, authority‐based structures adhere to rudimentary how‐to heuristics, whereas consensus‐based structures use obtainable how‐to heuristics. We contribute to the organizational resilience and dynamic capabilities literature by identifying assessment as an additional step prior to transforming, which depicts a retention process to inform future judgements. Our study presents a novel framework of organizational resilience to SCRs during equivocal environments, by providing a nuanced understanding of the construction of dynamic capabilities through sensemaking.

The impact of market information use on entrepreneurial performance: insights from the UK food industry

PurposeThis paper explores the nuanced relationship between individual and firm performance through the lens of market information use, in the specific context of small businesses, shedding light on the specificity of information use and impact of information use on both types of performance.Design/methodology/approachA mixture of subjective and objective data from a sample of small food producers engaged in an action research project with a major UK supermarket was used to test hypotheses developed from the information management, marketing and small business literature.FindingsThe results suggest that the effective use of market information has a significant impact on the performance of both the individual and the organization but independently of each other. The result provides evidence of the potential “disconnection” between individual and organizational levels of performance and the tension that exists in small businesses between operational and strategic decision-making and the use of market information therein.Research limitations/implicationsWhile the author's study benefits from access to individual decision-makers and objective organizational performance data, the study is not without its limitations. Chief among these is the small sample size. Moreover, while there are clear benefits to working with a homogeneous sample of small food producers supplying the same key customer in the same market, generalizing to small food businesses operating in other distributions channels and small businesses in other sectors is also difficult.Practical implicationsWhen analyzing the performance of marketing managers, owner-managers should pay attention to the incentives for them to invest time and effort in the effective use of market information as the disconnection between individual and firm performance can have negative implications for their personal development and the overall firm performance.Originality/valueThis study explores a missing link in the extant body of small business literature, i.e., the role played by key individuals with responsibility for the marketing function within small businesses and the relationship between small businesses' approach to the use of market information and performance at a functional level and the overall firm performance.

Investigating how COVID-19 has challenged the Eurocentric concept of 'development': a case for sustainable food systems in the UK.

The COVID‐19 health crisis has imposed extensive shocks to many global systems, particularly the UK food production chains, further challenging Eurocentric development discourses and stereotypes. Thus, this paper investigates how the pandemic has challenged the UK's development status by analysing how the pandemic has impacted the country's food industry. A literature review was conducted and used to identify, select and critically appraise publications between 2000 and 2021 discussing the challenges in the UK food system. The findings reveal that the UK's food industry is unsustainable as there are significant flaws in the system, that is food insecurity and food waste that go unaddressed. The impact of the pandemic has exacerbated the social and economic impacts of operating with such a system. Compounded with the geopolitical adjustments caused by Brexit, the UK is faced with the challenge of restructuring and developing new frameworks such as policies, regulations, schemes and partnerships to support the food industry's sustainability. Lastly, the findings reinforce that ‘developed’ and ‘developing’ nations encounter similar food challenges, which manifest differently in various landscapes and contexts. Therefore, the world (not just the UK) needs to shift away from Eurocentrism, moving towards a universal but equally personalised development outlook. This review provides an outline of the major problem areas in the UK food system and presents potential solutions aimed at helping guide the government's decision‐making process.

UK government delays restriction of promotions on less-healthy foods: Serious implications for tackling obesity.

Regulations ensuring that the promotion and advertising of foods high in fat, sugar, and salt were restricted from October 2022 are now to be delayed by the UK Government. The delay of this policy is to be condemned because it will set back the anticipated improvement to population diets and obesity levels by postponing the expected transformation of retail food environments in‐store and online. Governmental justifications for delaying these policies, the implementation of which was the responsibility of the UK food industry, can be perceived to reflect a short‐sighted willingness to use the current economic circumstances to push the responsibility for obesity and dietary choices back into the court of the consumer. Delaying these polices will, yet again, leave public health and clinical practitioners tackling obesity with less‐effective approaches focused on individual willpower and information provision.

An Ecological Study of COVID-19 Infection Rates within the UK Food and Drink Processing Industry.

ObjectivesFood processing facilities represent critical infrastructure that have stayed open during much of the COVID-19 pandemic. Understanding the burden of COVID-19 in this sector is thus important to help reduce the potential for workplace infection in future outbreaks.MethodsWe undertook a workplace survey in the UK food and drink processing sector and collected information on workplace size, characteristics (e.g. temperature, ventilation), and experience with COVID-19 (e.g. numbers of positive cases). For each site, we calculated COVID-19 case rates per month per 1000 workers. We performed an ecological analysis using negative binomial regression to assess the association between COVID-19 rates and workplace and local risk factors.ResultsRespondents from 33 companies including 66 individual sites completed the survey. COVID-19 cases were reported from the start of the pandemic up to June 2021. Respondents represented a range of industry subgroups, including grain milling/storage (n = 16), manufacture of malt (n = 14), manufacture of prepared meals (n = 12), manufacture of beverages (n = 8), distilling (n = 5), manufacture of baked goods (n = 5), and other (n = 6), with a total of 15 563 workers across all sites. Average monthly case rates per 1000 workers ranged from 0.9 in distilling to 6.1 in grain milling/storage. Incidence rate ratios were partially attenuated after adjusting for several local and workplace factors, though risks for one subgroup (grain milling/storage) remained elevated. Certain local and workplace characteristics were related to higher infection rates, such as higher deprivation (5 km only), a lower proportion of remote workers, lower proportion of workers in close proximity, and higher numbers of workers overall.ConclusionsOur analysis suggests some heterogeneity in the rates of COVID-19 across sectors of the UK food and drink processing industry. Infection rates were associated with deprivation, the proportions of remote workers and workers in close proximity, and the number of workers.

An Exploration of Listeria monocytogenes, Its Influence on the UK Food Industry and Future Public Health Strategies.

Listeria monocytogenes is a Gram-positive intracellular pathogen that can cause listeriosis, an invasive disease affecting pregnant women, neonates, the elderly, and immunocompromised individuals. Principally foodborne, the pathogen is transmitted typically through contaminated foods. As a result, food manufacturers exert considerable efforts to eliminate L. monocytogenes from foodstuffs and the environment through food processing and disinfection. However, L. monocytogenes demonstrates a range of environmental stress tolerances, resulting in persistent colonies that act as reservoirs for the reintroduction of L. monocytogenes to food contact surfaces and food. Novel technologies for the rapid detection of L. monocytogenes and disinfection of food manufacturing industries have been developed to overcome these obstacles to minimise the risk of outbreaks and sporadic cases of listeriosis. This review is aimed at exploring L. monocytogenes in the UK, providing a summary of outbreaks, current routine microbiological testing and the increasing awareness of biocide tolerances. Recommendations for future research in the UK are made, pertaining to expanding the understanding of L. monocytogenes dissemination in the UK food industry and the continuation of novel technological developments for disinfection of food and the food manufacturing environment.

Career management for UK food degree students at multiple institutes using an industry‐developed professional competencies framework

AbstractRecruitment of food science and technology graduates remains a priority for the UK food industry in the wake of skills shortages. As a result of the contemporary pressures faced by the food industry, it is essential that students applying for such roles are aware of and ready for management, leadership, and relevant professional competencies. This collaborative study uses the industry‐informed established framework, namely, Competencies for Food Graduate Careers (CFGC) and assesses the integration of this resource into careers education for food‐related programs of four higher education institutions: Cardiff Metropolitan University, Sheffield Hallam University, University of Nottingham and University of Reading. Mixed method analysis was conducted with students prior to and on conclusion of the teaching sessions, including surveys and focus groups. Students confirmed that CFGC was informative and useful for preparing them for a graduate career in food science and technology. No single method of integration of CFGC was proposed; instead, intervention can be undertaken by a variety of approaches, suitable for the level of study and Institutional operation as outlined in the study.

Careers Case study

From a young age, food was always something that interested me, whether it was in the kitchen baking bread with my parents at the weekend or a barbecue at my grandparents’ house. During my time at school, my interests gravitated towards how things worked, fundamental science and mathematics. Throughout my teenage years, I took a greater interest in food from a cooking perspective and since my Dad worked for a large multinational food business, discussions at home became more focused around science and engineering with food at the heart of those topics. Following the completion of my A-Levels, I went to the University of Nottingham to study a BSc (Hons) in Food Science. During undergraduate studies, highlights were modules on Manufacture of Food, Food Product Case Studies, Food Factory Operations and New Product Development. Alongside the PhD, I chaired the IFST Student Group, which gave several opportunities to further shape me as a Food Scientist. This included working internationally with the IFT Student Association in the USA. The year in industry really helped refine my interests within the broader area of food science. During the final year of my undergraduate study, the crucial decision for me to make was: do I continue with further study and complete a PhD or do I apply for graduate positions? Deciding to undertake a PhD was the next logical step to enable me to progress my career. This plan was reinforced during my time as Chair of the IFST Student Group, which enabled me to participate in multiple networking opportunities with influential members of the UK food industry, when I observed that the majority (but not all) of Senior Technical Directors hold a PhD. This was ultimately the deciding factor which led to a further three years of study, again at the University of Nottingham, for a PhD in Food Science with multi-disciplinary supervisors in both the Food Science Department, the Chemical Engineering Department and, in industry, with Campden BRI. One significant benefit I found studying a PhD at the University of Nottingham was that part of each year required me to complete a minimum of 20 credits (equivalent to 10 full days) of training. These training courses were conducted by the Graduate School but also involved external presenters for a range of difference courses. The most memorable courses for me were The Tools of Problem Solving and Introduction to Project Management as, not only did they help during the PhD experimental phase but, more recently, I have used aspects of what I learned in my job at Warburtons. Alongside the PhD, I chaired the IFST Student Group, which gave several opportunities to further shape me as a Food Scientist. This included working internationally with the IFT Student Association in the USA, organising multiple student events whilst leading a team of like-minded students and attending numerous networking events. Everything mentioned previously has played an important role in enabling me to be employed in my current role at Warburtons. I joined Warburtons in February 2020 as the Data Analyst & Researcher in Quality. The main aim of the role involves providing technical input across a range of projects within the Quality function using a scientific, evidence-led approach to provide solutions delivered through quantitative data. Reflecting on what most interested me at school and the decisions I have made along the way has culminated in being able to apply the skills and knowledge developed through my studies to real-life scenarios on a daily basis and to deliver a consistent impact on business performance whilst helping to drive meaningful change. My advice for students who are starting their food science journey would be to ‘be open-minded and take every opportunity given to you, no matter how challenging, as early as possible because you never know which contacts you may meet on the way’.

Enabling digitisation to reduce risk in the food system

Enabling digitisation to reduce risk in the food system

Managing food waste across hospitals sites and Trusts

British Journal of Healthcare ManagementVol. 25, No. 5 SustainabilityManaging food waste across hospitals sites and TrustsHugh JonesHugh JonesEmail: E-mail Address: [email protected]Food Waste Prevention, WRAPSearch for more papers by this authorHugh JonesPublished Online:22 May 2019https://doi.org/10.12968/bjhc.2019.25.5.167AboutSectionsView articleView Full TextPDF/EPUB ToolsAdd to favoritesDownload CitationsTrack CitationsPermissions ShareShare onFacebookTwitterLinked InEmail View article References Alam M, Sujuaddin M, Iqbal G, Huda S. Healthcare waste characterization in Chittagong medical college hospital, Bangladesh. Waste Manage Res. 2008;26:291e6. https://doi.org/10.1177/0734242X07087661 Google ScholarMattoso V, Schalch V. Hospital waste management in Brazil: a case study. Waste Manage Res 2001;19:567e72. https://doi.org/10.1177/0734242X0101900613 Crossref, Google ScholarWrap. 2018. UK food industry commitment to ‘Target Mesure and Act’ and the food waste reduction. Roadmap. http://www.wrap.org.uk/sites/files/wrap/food-waste-reduction-roadmap.pdf Google Scholar FiguresReferencesRelatedDetails 2 May 2019Volume 25Issue 5ISSN (print): 1358-0574ISSN (online): 1759-7382 Metrics History Published online 22 May 2019 Published in print 2 May 2019 Information© MA Healthcare LimitedPDF download

New conceptualization and measurement of corporate identity: Evidence from UK food and beverage industry

This study extends the conceptualization of corporate identity (CI), and develops a valid and reliable scale for the concept via multistage research design. After detailed literature review, key elements of CI in practice are clarified using 20 semi-structured interviews with senior managers in leading UK companies, followed by an online survey among senior managers in the UK food and beverage sector. Five dimensions of CI are identified following two-step structural equation modelling: consistent image, top management behavioral leadership, employee identification, mission and values dissemination, and founder transformational leadership. The scale is examined for nomological validity with an outcome variable, namely corporate social responsibility. The contribution is novel, as for the first time CI is empirically validated as a second-order hierarchical construct. The resultant scale guides practitioners to specify priorities when developing CI, acts as a tool to assess the effectiveness of activities over time, and enables corrective action where needed.

Food fraud vulnerability assessment tools used in food industry

In recent years, the issue of food fraud has become both widely discussed within the food industry and seemingly more prevalent, with incidents happening worldwide. The purpose of this study was to investigate the use of different types of anti-fraud tools within the UK food industry. The study utilised an online survey questionnaire and food manufacturing companies were invited to participate in the study via email and calls for participation through industry networks i.e. Food Integrity Intelligence Network (FIIN), the Federation of Bakers and the Food and Drink Federation. Nineteen food manufacturers returned the completed survey. Of the food businesses surveyed, most used their own in-house food fraud vulnerability assessment (FFVA) tools followed by the Campden Threat Assessment and Critical Control Point (TACCP). Campden TACCP is the evaluation of threats, identification of vulnerabilities and implementation of controls of the entire production process. The threats controlled by TACCP include economically motivated adulteration (EMA) and malicious contamination. Around one third of the companies reported being victims of food fraud. Food manufacturers were divided about the impact of conducting food fraud vulnerability assessments. Half of the food manufacturers were optimistic about the impact of FFVA whilst the rest were uncertain or negative. Positive impacts include raising awareness and ensuring integrity of food supply chain whilst negative views were associated with cost and concerns for brand reputation. The adoption and conduct of FFVA is still at its infancy and the full impact remains to be seen. However, with time and constant vigilance from the food industry, FFVA will benefit the sector and the safety and integrity of the food supply chain.

Smart Systems Implementation in UK Food Manufacturing Companies: A Sustainability Perspective

The UK food industry faces significant challenges to remain sustainable. With major challenges, such as Brexit, on the horizon, companies can no longer rely on a low labour cost workforce to maintain low production costs and achieve economic sustainability. Smart Systems (SS) is being seen as an approach towards achieving significant improvements in both economic and environmental sustainability. However, there is little evidence to indicate whether UK food companies are prepared for the implementation of such systems. The purpose of this research is to explore the applicability of Smart Systems in UK food manufacturing companies, and to identify the key priority areas and improvement levers for the implementation of such systems. A triangulated primary research approach is adopted that includes a questionnaire, follow-up interviews, and visits to 32 food manufacturing companies in the UK. The questionnaire and interviews are guided by a unique measuring instrument that the authors developed that focusses upon SS technologies and systems. This paper makes an original contribution in that it is one of the few academic studies to explore the implementation of SS in the industry, and provides a new perspective on the key drivers and inhibitors of its implementation. The findings suggest that the current turbulence in the industry could be bringing food companies closer to the adoption of such systems; hence, it is a good time to define and develop the optimum SS implementation strategy.

Blockchain or bust for the food industry?

There has recently been a wave of enthusiasm for applying Blockchain technology in the food sector. This article aims to clarify many of the questions surrounding Blockchain technologies, in particular: is Blockchain the future for the food industry and therefore does my company need a Blockchain? Traceability has been achieved for many years using systems that connect core business processes with strategic management of product and supply chain data, namely Enterprise Resource Planning (ERP) platforms. Companies must determine what Blockchains can offer that is different from existing ERP systems and what is the value of using them. Working within a secure cloud platform is mainstream today but this was not the case five years ago. While ERP systems have significant benefits that can be realised, they are often very expensive to implement, with the cost of implementation linked to the operational complexity. The full costs can range broadly from £150,000 to £1,000,000+ and therefore are prohibitive for many SMEs, which make up 96% of the UK Food industry.

Proceedings of the ‘Working together to consider the role of biofortification in the global food chain’ workshop

AbstractA workshop, jointly hosted by the British Nutrition Foundation, HarvestPlus and the UK government's Department for International Development, was held in May 2018 in London to discuss the potential of introducing biofortified foods into the UK market. Forty delegates from academia, the food industry and non‐government organisations (NGOs) attended. The workshop included presentations outlining the findings of research into the efficacy of biofortified crops in developing countries, the current situation in the UK in terms of micronutrient intakes and status, regulatory issues and consumer acceptability insights. Group work focused on challenges and opportunities relating to introducing biofortified foods into developed markets, in particular aspects relating to consumers (e.g. awareness and understanding of micronutrients and intakes in the UK; potential demand and marketing strategies for biofortified foods); crop growers (e.g. would existing biofortified crops be suitable for the UK climate and who would absorb any additional related costs?); the relevance and acceptability of various biofortified foods in the UK (e.g. based on current dietary patterns and preferences); manufacturers and retailers (e.g. smallholders in the developing world could be linked to the UK food industry; nutrition claims could be utilised); public health (e.g. identification of priorities; potential beneficiaries and ways to target these); regulation (e.g. could a minimum crop micronutrient content be made mandatory?); and research (e.g. to further prove efficacy; consumer insights). Four themes emerged: crop research; consumer education and awareness; standards; and public health research. These were used to identify various challenges, opportunities, beneficiaries, stakeholders, necessary actions and immediate next steps that could form the basis of future work streams designed to explore bringing biofortified foods to the UK market.

Critical capabilities for effective management of complementarity between product and process innovation: Cases from the food and drink industry

The management of the complementarity between product and process innovation has been discussed for five decades. The most recent advancement in the conceptual development uncovered different extents of complementarities occurring between product and process innovation at the project level. Prior literature suggested that facilitating a better interplay between these two types of innovation holds the potential for the development of a long-lasting competitive advantage. Despite its theoretical and managerial importance, management of new product and process development (NPPD) projects with different extents of complementarity between product and process innovation remains poorly understood. To address this gap, we adopt perspectives from contingency theory and dynamic capabilities. Building upon Hullova, Trott and Simms’s (2016) classification of complementarities we investigate the management of different complementarity types in four NPPD projects in the UK food and drink industry. We introduce empirically derived framework for effective management of NPPD projects with different extents of complementarity between product and process innovation. The framework identifies three critical capabilities and associated activities; 1) identifying the complexity and novelty of the project and assessment of internal and external resources and knowledge stocks, 2) deploying the most suitable integration mechanism(s) for the identified complementarity type and 3) leveraging of the knowledge learned and experience acquired during the project. Jointly, these three intertwined capabilities act as a complementarity management tool for product and process development managers, enabling them to manage their NPPD projects portfolios more effectively.

Sustainability Performance in Food Supply Networks: Insights from the UK Industry

The purpose of this research is to introduce a qualitative sustainability performance assessment framework for food supply networks, based on the perception of their key stakeholders’ upper management. Moreover, the paper provides industry insights by exemplifying the value of the proposed framework for the UK food industry. A critical review on the most acknowledged sustainability assessment methodologies and tools resulted in the synthesis of the proposed framework. An illustrative application follows, based on data from semi-structured interviews with C-level executives from key players of the UK poultry sector. The results demonstrate an easy-to-use approach, with a comprehensive and sharp outcome on supply chain sustainability performance assessment. Industry insights demonstrate an adequate sustainability performance with respect to the entire supply chain. A detailed view on different echelons reveals specific areas that could be improved, such as the environmental performance at both farming (production) and processing levels. This work extends the scope of current sustainability performance assessment tools by providing a tangible triple bottom-line overview, as well as echelon-specific and indicator-specific details, in a user-friendly, yet straightforward, way. UK food industry insights are valuable for practitioners and academics. The illustration is based exclusively on C-level executives’ viewpoint; thus, any generalization of the results should be considered to this effect. Supply chain stakeholders, policy-makers, and researchers could perform a quick and reliable supply network sustainability performance assessment.

From severe to routine labour exploitation: The case of migrant workers in the UK food industry

The issue of exploitative labour practices against migrant workers has been well established in previous work. Yet most research and policy focus on severe forms of exploitation, including types of ‘modern slavery’ such as human trafficking and forced labour. Research has paid less attention to ‘routine’ labour abuses that are less extreme than severe exploitation, but which are still exploitative or harmful. This article argues that a stronger emphasis is needed on routine labour exploitation, which risks being overlooked when contrasted with severe exploitation. Drawing on a qualitative study of migrant labour in the UK food industry, the article demonstrates that workers experience a range of mistreatment in the workplace, which is unlikely to fall within the scope of severe exploitation and remit of ‘criminal justice’ interventions. In order to achieve full ‘labour justice’, more consistent attention is needed on these routine and banal practices, not just the most brutal.