食品供应链的未来:系统性文献综述以及可持续性、复原力和技术采用的研究方向

I-Hsuan Su, Lin Wu, Kim Hua Tan
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引用次数: 0

摘要

近年来,我们的食品供应链面临着各种干扰,这表明我们需要更高的复原力和可持续性。为了更好地应对食品供应链未来可能遇到的不确定性,当务之急是了解食品供应链复原力文献的现状,其重点是在供应链管理中部署数字技术和整合可持续性。受此启发,我们的研究对有关食品供应链抵御不同类型干扰的文献进行了批判性回顾,找出了研究空白,并为食品供应链通过数字技术和可持续发展整合更有效地应对不确定性提供了参考。为实现这一目标,我们对 2010 年至 2020 年的学术期刊文章进行了系统的文献综述。我们的研究新颖地调查了应对各种干扰的不同潜在策略,强调了数字技术和可持续发展的作用。研究结果补充了有关供应链复原力的现有文献,可为面临干扰的供应链从业人员提供指导。此外,我们还研究了采用和优化数字技术以增强食品供应链复原力的可能方法,并指出了可通过数字创新驱动的更具复原力的食品供应链实现可持续未来的领域。
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The future of the food supply chain: A systematic literature review and research directions towards sustainability, resilience, and technology adoption

In recent years, our food supply chain facing various disruptions shows a need for higher resilience and sustainability. To better prepare for future uncertainties the food supply chain may encounter, it is imperative to understand the status quo of the food supply chain resilience literature, which focuses on deploying digital technology and integrating sustainability in supply chain management. Motivated by this, our study critically reviews the literature on food supply chain resilience against different types of disruptions, identifies research gaps, and provides a reference for the food supply chain to respond to uncertainties more effectively through digital technology and sustainability integration. To fulfil this objective, we perform a systematic literature review of academic journal articles from 2010 to 2020. Our study is novel in investigating different potential strategies to respond to various disruptions, emphasising the role of digital technologies and sustainability. The findings complement existing literature on supply chain resilience and serve as guides to supply chain practitioners facing disruptions. In addition, we investigate possible ways of adopting and optimising digital technologies to enhance food supply chain resilience and indicate areas where a sustainable future can be achieved through a more resilient food supply chain powered by digital innovations.

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来源期刊
CiteScore
2.30
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