The Green Supply Chain Design and Marketing Strategy for Perishable Food Based on Temperature Control

Abstract

Abstract:With the intensification of global warming and the levy of energy tax, more industries are paying attention to energy saving and reduction of carbon footprint. For the food industry, energy cost in the supply chain of perishable food is quite high because of cold-chain transport and storage. Therefore, the efficacies of cold chain management and inventory control are the key factors that increase the efficiency of food supply chain and make it more ecological. This research analyzes the degradation process of perishable food and determines the optimal temperature of the cold chain as well as the optimal price to maximize the channel profit. We prove that there is an optimal price with a certain temperature and develop an efficient search algorithm to find the optimal temperature. We also perform sensitivity analyses to test which parameters affect the channel profit significantly. Numerical experiments are conducted to illustrate the proposed models.

Effective Pricing of Perishables for a More Sustainable Retail Food Market

“…For example, Yang et al [20], Xiao and Yang [21] developed models for the joint decisions of pricing, shelf space allocation, and replenishment strategies for perishables to maximize retailers' profitability. Yang et al [22] developed a supply chain model that considers pricing and temperature controls for perishable foods. Through a price optimization model and a laboratory experiment, Wang et al [23] investigated the impact of dynamic pricing (multiperiod pricing), freshness, and inventory shortage risk for perishable foods on consumers' willingness to pay and their purchasing behavior.…”

“…Studies have also considered strategic consumer demand to develop an optimal dynamic pricing for perishable products [13][14][15][16][17]. The models developed in these studies are focused on general perishable products, and earlier studies have also focused on developing pricing and inventory models for perishable foods [18][19][20][21][22][23][24][25][26]. These studies used stochastic consumer demands such as myopic, strategic, and price-dependent demand assumptions, which have not considered the realistic situation when consumers actually purchase perishable foods.…”

Vehicles Allocation for Fruit Distribution Considering CO2 Emissions and Decisions on Subcontracting

“…For example, Soysal et al [50] performed an analysis of a fresh tomato supply chain including distribution costs dependent on truck load for a comprehensive assessment of CO 2 emissions and fuel consumption. Volpe et al [51] calculated CO 2 emissions for all stages of the production chain from nut-based products to the final point of sale; Yang et al [52] analyzed the decay process of perishable foods and determined the optimal temperature of the chain of cold with minimal emissions; and Gallo et al [53] conducted a study, using mixed integer linear programming, for the design of sustainable supply chains for the distribution of fresh apples and ice cream. The number of researchers that link product perishability and transport emissions has risen [54].…”

Design of Green Cold Chain Networks for Imported Fresh Agri-Products in Belt and Road Development

“…Panozzo and Cortella [22] described the requirement for temperature-controlled transport vehicles and storage temperatures for perishable food. Yang et al [23] investigated the pricing and inventory strategies for perishable food based on the quality deterioration model. The second aspect is the measure of sustainability factors.…”