nt matter & 2007 IAgrE. emseng.2007.11.011 hor. : fabrizio.dabbene@polito The design of the supply chain, and in particular of the distribution phase, for fresh-food products, such as fresh and fresh-cut produce, fruit or meat, cannot be achieved without considering the perishable nature and the variability of the products entering the chain. Motivated by these considerations, this paper presen...

OBJECTIVE Dietary diversity, and in particular consumption of nutrient-rich foods including fruits, vegetables, nuts, beans and animal-source foods, is linked to greater nutrient adequacy. We developed a 'dietary gap assessment' to evaluate the degree to which a nation's food supply could support healthy diets at the population level. Design/Setting In the absence of global food-based dietary g...

This paper utilizes a comparative case study design to examine a regional onion market. The particular case of onion markets is used to understand perishable product supply chains. The site for the study is Dubai, United Arab Emirates. Results from a sixmonth field study are outlined. In particular, the findings suggest that firms should examine adding additional destinations to their supply ch...

This paper presents a method for modelling the dynamic behaviour of food supply chains and evaluating alternative designs of the supply chain by applying discrete-event simulation. The modelling method is based on the concepts of business processes, design variables at strategic and operational levels, performance indicators, and business entities, as these concepts allow relevant aspects of a ...