Uniwersytet Warszawski - Centralny System Uwierzytelniania
Strona główna

Sustainable Supply Chains for Food Systems

Informacje ogólne

Kod przedmiotu: 2600-MFS-SSFS
Kod Erasmus / ISCED: (brak danych) / (brak danych)
Nazwa przedmiotu: Sustainable Supply Chains for Food Systems
Jednostka: Wydział Zarządzania
Grupy: Przedmioty dla studentów Master in Food Systems - 1 rok, zima
Punkty ECTS i inne: 1.50 Podstawowe informacje o zasadach przyporządkowania punktów ECTS:
  • roczny wymiar godzinowy nakładu pracy studenta konieczny do osiągnięcia zakładanych efektów uczenia się dla danego etapu studiów wynosi 1500-1800 h, co odpowiada 60 ECTS;
  • tygodniowy wymiar godzinowy nakładu pracy studenta wynosi 45 h;
  • 1 punkt ECTS odpowiada 25-30 godzinom pracy studenta potrzebnej do osiągnięcia zakładanych efektów uczenia się;
  • tygodniowy nakład pracy studenta konieczny do osiągnięcia zakładanych efektów uczenia się pozwala uzyskać 1,5 ECTS;
  • nakład pracy potrzebny do zaliczenia przedmiotu, któremu przypisano 3 ECTS, stanowi 10% semestralnego obciążenia studenta.
Język prowadzenia: angielski
Rodzaj przedmiotu:

obowiązkowe

Skrócony opis:

The course delves into supply chain and value chain management, grounded in management theory and sustainable development principles. It aims to equip learners with the skills to analyze food supply and value chains and integrating stakeholders for an efficient, sustainable food system. Discussions will encompass supply chain management, building resilient value chains, sustainability, system circularity, stakeholder analysis, as well as emerging technologies in food supply chains.

Pełny opis:

Sustainable Food Supply Chains - Topics of Classes:

(1) Introduction to the supply chain concept:

- Introduction to the course

- Definition and characteristics of the supply chain within the global food system

- Elements of the food supply chain

- Supply chain management (SCM)

- Circular Economy Model

(2) Key characteristics of the food supply chains:

- Evolution of the food supply chain - from traditional to modern

- Food supply chain models – from local to international

- Elements of the food supply chain at macro, meso and micro level

- Collaboration and relationship models within food supply chains

- Formal and informal mechanisms of coordination in the food supply chain

- Local production and short food supply chains (SFSC)

(3) Value chains in the food system:

- Definition and characteristics of a value chain (M.E. Porter)

- Supply chains versus value chains

- Global vs. Local Value Chains in the food sector

- Sustainable Value Chains

- Value chain analysis

(4) Environmental footprint and external factors in food supply chains:

- Globalisation

- Income and wealth distribution

- International trade

- Technological Progress

- Climate Change

- PESTEL analysis

(5) Sustainability and sustainable food value chains:

- Origins of the idea of sustainability

- Sustainable development goals (SDGs)

- Measures of sustainability and sustainability standards

- Drivers for sustainable food supply chains

- Green supply chains

- Theory of shared value (M.E. Porter, M.R. Kramer)

(6) Actors of the food supply chains:

- Theory of stakeholders (R.E. Freeman)

- Stakeholder analysis

- Position and impact of the value chain participants

- Role of consumers in food value chains

(7) Future of sustainable supply chains:

- Responsible Research and Innovation (RRI) in the food sector

- Role of innovations in the food supply

- Drivers of change

- Traceability and trust

- Information and Communication Technology (ITC) in supply chains

- Role of AI in FSCM

- SCM 4.0 for food

- Implications of innovations in alternative food production and supply

- FSCM of tomorrow

(8) Exam - test

Literatura:

Class 1:

(1) D. Li, X. Wang, H. K. Chan and R. Manzini. (2014). Sustainable food supply chain management. International Journal of Production Economics, 152, 1–8.

(2) F. Fassio & N. Tecco. (2019). Circular economy for food: A systemic interpretation of 40 case histories in the food system in their relationships with SDGs. Systems, 7(3), 43.

Class 2:

(3) S. Ammirato, A.M. Felicetti, M.Ferrara, C. Raso & A. Violi. (2021). Collaborative Organization Models for Sustainable Development in the Agri-Food Sector. Sustainability, 13(4), Article 4.

(4) Y.T. Kor, J. Prabhu & M. Esposito. (2017). How Large Food Retailers Can Help Solve the Food Waste Crisis. Harvard Business Review, December 2017.

Class 3:

(5) T.M. Simatupang, P. Piboonrungroj & S.J. Williams. (2017). The emergence of value chain thinking, International Journal of Value Chain Management, No 8 (1), pp. 40-57

(6) Bammann, H. (2019). Participatory value chain analysis for improved farmer incomes, employment opportunities and food security. Pacific Economic Bulletin, Vol. 22, No 3, pp. 113-125.

Class 4:

(7) J.M. Bloemhof, M. Soysal. (2017). Sustainable Food Supply Chain Design. In: Bouchery Y., Corbett C., Fransoo J., Tan T. (eds)

Class 1:

(1) D. Li, X. Wang, H. K. Chan and R. Manzini. (2014). Sustainable food supply chain management. International Journal of Production Economics, 152, 1–8.

(2) F. Fassio & N. Tecco. (2019). Circular economy for food: A systemic interpretation of 40 case histories in the food system in their relationships with SDGs. Systems, 7(3), 43.

Class 2:

(3) S. Ammirato, A.M. Felicetti, M.Ferrara, C. Raso & A. Violi. (2021). Collaborative Organization Models for Sustainable Development in the Agri-Food Sector. Sustainability, 13(4), Article 4.

(4) Y.T. Kor, J. Prabhu & M. Esposito. (2017). How Large Food Retailers Can Help Solve the Food Waste Crisis. Harvard Business Review, December 2017.

Class 3:

(5) T.M. Simatupang, P. Piboonrungroj & S.J. Williams. (2017). The emergence of value chain thinking, International Journal of Value Chain Management, No 8 (1), pp. 40-57

(6) Bammann, H. (2019). Participatory value chain analysis for improved farmer incomes, employment opportunities and food security. Pacific Economic Bulletin, Vol. 22, No 3, pp. 113-125.

Class 4:

(7) J.M. Bloemhof, M. Soysal. (2017). Sustainable Food Supply Chain Design. In: Bouchery Y., Corbett C., Fransoo J., Tan T. (eds) Sustainable Supply Chains. Springer Series in Supply Chain Management, Vol 4, 395-411

(8) M.M. Hasan, M., Lu, Y. Nekmahmud and M.A. Patwary. (2019). Green business value chain: a systematic review. Sustainable Production and Consumption, No 20, pp. 326–339.

Class 5:

(9) I. Djekic, L. Batlle-Bayer, P. Bala, P. Fullana-i-Palmer, A. R. Jambrak. (2021). Role of the Food Supply Chain Stakeholders in Achieving UN SDGs. Sustainability 13, No. 16: 9095

(10) M.E. Porter, M.E., M.R. Kramer M.R. (2011). Creating Shared Value: How to Reinvent Capitalism and Unleash a Wave of Innovation and Growth, Harvard Business Review, 89 (1-2), 62-77

Class 6:

(11) K.C. Grunert. (2011). Sustainability in the Food Sector: A Consumer Behaviour Perspective. International Journal on Food System Dynamics, 2(3), 207–218

(12) K. White, D.J. Hardisty and R. Habib. (2019). The elusive green consumer. Harvard Business Review, 11(1), 124-133.

Class 7:

(13) M. Shacklett. (2017). How technology is transforming the food supply chain. Food Logistics, July 2017, pp.18-22

(14) M. Attaran. (2020). Digital technology enablers and their implications for supply chain management. Supply Chain Forum: An International Journal, 21(3), 158–172. Open access: https://www.tandfonline.com/doi/epdf/10.1080/16258312.2020.1751568?needAccess=true

Supplementary reading:

• P. J. Ericksen. (2008). Conceptualizing food systems for global environmental change research, Global Environmental Change, Vol. 18, pp. 234–245

• R.K. Mitchell, B.R. Agle, D.J. Wood. (1997). Toward a Theory of Stakeholder Identification and Salience: Defining the Principle of Who and What Really Counts. Academy of Management Review, 22 (4), 853–886

• R. Nidumolu, C.K. Prahalad, M.R, Rangaswami. (2009). Why Sustainability is Now the Key Driver of Innovation, Harvard Business Review, 87(9), 56-64

• R. Zhong, X. Xu, L. Wang. (2017). Food supply chain management: systems, implementations, and future research Industrial Management & Data Systems. Vol. 117 (9)

Efekty uczenia się:

After completing the course students:

K_W04 know and understand the contemporary civilizations’ dilemmas as to the system of satisfying the society food needs know and understand the contemporary civilizations’ dilemmas as to the system of satisfying the society food needs

K_W05 know and understand the phenomena and processes occurring in the sphere of logistics in the food system

K_W06 know and understand basic principles of creating and developing various forms of entrepreneurship and integrating the value chain in the food system

K_U01 can and are able to use management theory to relate the innovation process to the business model

K_U02 can and are able to properly recognize and interpret chances, threats, strengths and weaknesses of a given business model

K_U04 can and are able to analyze, diagnose and prepare reports on the functioning of the value chain within a team and disseminate results of the team work in a communicative way and debate in English

K_U06 can and are able to plan and organize own work and team work

K_U07 can and are able to self-educate and expand knowledge in the field of innovation and technology management

K_K01 are ready to take part in discussions and express opinions on topics related to the diffusion of innovation and technology

K_K02 are ready to comply with ethical standards

K_K03 are ready to think in an entrepreneurial and creative way

K_K04 are ready to responsibly perform professional roles in the field of the food system value chain management

Metody i kryteria oceniania:

The final grade consists of:

(1) attendance and class activity (10%)

(2) individual and team assignments accompanying regular classes and homework (50%)

(3) final exam (40%)

The method of calculation of the final grade

very good (5) - 92-100% all points

fairly good (4,5) - 84-91% all points

good (4) - 76-83% all points

satisfactory (3,5) - 68-75% all points

sufficient (3) - 60-67% all points

Zajęcia w cyklu "Semestr zimowy 2023/24" (zakończony)

Okres: 2023-10-01 - 2024-01-28
Wybrany podział planu:
Przejdź do planu
Typ zajęć:
Konwersatorium, 15 godzin więcej informacji
Koordynatorzy: Agnieszka Wiśniewska
Prowadzący grup: Karolina Łudzińska
Lista studentów: (nie masz dostępu)
Zaliczenie: Zaliczenie na ocenę
Rodzaj przedmiotu:

obowiązkowe

Zajęcia w cyklu "Semestr letni 2023/24" (zakończony)

Okres: 2024-02-19 - 2024-06-16
Wybrany podział planu:
Przejdź do planu
Typ zajęć:
Konwersatorium, 15 godzin więcej informacji
Koordynatorzy: Agnieszka Wiśniewska
Prowadzący grup: Karolina Łudzińska
Lista studentów: (nie masz dostępu)
Zaliczenie: Zaliczenie na ocenę
Rodzaj przedmiotu:

obowiązkowe

Opisy przedmiotów w USOS i USOSweb są chronione prawem autorskim.
Właścicielem praw autorskich jest Uniwersytet Warszawski.
ul. Banacha 2
02-097 Warszawa
tel: +48 22 55 44 214 https://www.mimuw.edu.pl/
kontakt deklaracja dostępności mapa serwisu USOSweb 7.0.4.0-7ba4b2847 (2024-06-12)