Samrad Thesis

UNIVERSITÀ DELLA SVIZZERA ITALIANA
FACULTY OF ECONOMICS
LUGANO
SUSTAINABLE DEVELOPMENT IN THE FOOD SUPPLY
CHAIN
MASTER`S DISSERTATION
OF
SAMRAD ISMAYILOV
11-993-854
Supervisor: Prof. Erik LARSEN
Second Reader: Prof. Gianluca CARNABUCI
Academic Year: 2012-2013
Submission Date: 27 September, 2013

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ABSTRACT
There is great interest in localization and safety of food as there are increased number of
people thinking about their health and becoming savvy about what they consume and
how it affects the environment, so they increased responsiveness as well, which make
think majority of companies to focus on sustainability strategy which comprises in itself
environmental, social and economical pillar, in order to provide people with the safe, and
healthy food with including food security, democracy, and sovereignty. This thesis
examines how food supply chain affects environmental change.
Due to increasing world population, the environmental impact of food supply chain is
getting bigger in global perspective and which cause companies to think how to provide
more food which will not harm the environment and people. Research from different
books and academic papers which is about sustainability in food supply chain have been
taken into consideration. The books which are used: Cheryl Baldwin: “Sustainability in
the Food Industry” and Ruben O. Morawicki: “Handbook of Sustainability for the Food
Sciences”.
Hereafter, sustainability should be included in each phase of the food supply chain,
starting from the processing till the disposal and cradle to cradle model should be used.
Food waste and food loss must be diminished which it is possible to minimize them but
companies still face with food waste and loss which shows uncoordinated system of
crew. Pesticides are used for growing food which further will cause damage to human
health. Food transportation and distribution causing global warming and during the
processing food the gasses that are global warming potential are emitted to air which
further create green house gas effect. Recycling is considered to be the solution to
diminish the environmental footprint, which is reusing the disposal in its system.
Packaging is using nonrenewable energy and creating waste. Currently companies are
focusing on sustainability more than before and want to use packaging which reduce the
food waste and while recycling could cause less contamination.
Key words: Food security, sustainability, food waste, packaging, food supply chain

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ACKNOWLEDGMENTS
Gratitude is a great virtue. This dissertation becomes possible to me with the help of
many people in many ways. For the idea writing about food, came to my mind on the first
semester during the prof. Larsen’s lecture on Corporate Strategy course. Further
combining it with sustainability, I came up with the help of Prof. Dr. Frank-Martin Belz
lecture on Sustainability Marketing and Sustainability Innovation during studying in
Technische Universitat Munchen.
Thanks to Prof. Larsen for supervision and sharing ideas with me.
Special gratitude to the USI Library crew, who helped me a lot.
I want to thank for the support my family, and friends.

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TABLE OF CONTENTS
Chapter Page
ABSTRACT....................................................................................................................... iv
ACKNOWLEDGMENTS .................................................................................................. v
TABLE OF CONTENTS................................................................................................... vi
List of Abbreviations .......................................................................................................viii
CHAPTER I: Introduction.................................................................................................. 1
1.1 Food supply chain..................................................................................................... 2
CHAPTER II: Background and Literature Review ............................................................ 8
2.1. Sustainability............................................................................................................ 8
2.2. Food Democracy...................................................................................................... 9
2.3. Food sovereignty.................................................................................................... 10
2.4. Food citizenship..................................................................................................... 12
2.4.1. Sustainable food.............................................................................................. 14
2.4.2. Food security................................................................................................... 14
2.5. Why sustainability?............................................................................................ 15
2.5.1. Consumerism ...................................................................................................... 16
2.6. Sustainable development ....................................................................................... 19
2.6.1. Sustainable food supply chain ........................................................................ 23
2.7. Unsustainable consumption ................................................................................... 26
2.7.1. Food waste ...................................................................................................... 28
2.7.2. Wastewater...................................................................................................... 30
2.7.3. Solid Waste..................................................................................................... 30
2.7.4. Air Emissions.................................................................................................. 31
2.8. Environmental impact of food supply chain.......................................................... 32
2.9. Ecological footprint and climate change................................................................ 33
2.10. Food Safety, Health, and Nutrition...................................................................... 38
2.12. What is sustainable food company?..................................................................... 43
2.12.2. Raw materials and ingredients made from renewable resources.................. 43
2.12.3. Water neutral................................................................................................. 43
2.12.4. Net-zero air emission.................................................................................... 44
2.12.5. Biodegradable liquid and solid wastes.......................................................... 45
2.13. Packaging............................................................................................................. 45
2.14. Reuse.................................................................................................................... 48
2.14.1. Recycling ...................................................................................................... 49
2.14.2. Composting................................................................................................... 50
2.14.3. Edible Packaging .......................................................................................... 50
2.15. Distribution .......................................................................................................... 51
2.16. Life Cycle Assessment (LCA)............................................................................. 58
CHAPTER III: RESULTS................................................................................................ 64
3.1 Ecolabling........................................................................................................... 64
3.2 Use of waste ....................................................................................................... 69

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3.3 Companies that are involved into sustainability program.................................. 70
3.4 Food Scandals .................................................................................................... 75
CHAPTER IV: CONCLUSION ....................................................................................... 78
Appendix........................................................................................................................... 80
Appendix A................................................................................................................... 80
An Energy Intensive Supply Chain............................................................................... 80
Appendix B................................................................................................................... 81
Appendix C................................................................................................................... 82
Appendix D................................................................................................................... 83
Appendix E ................................................................................................................... 84
Appendix F.................................................................................................................... 85
Appendix G................................................................................................................... 86
Appendix H................................................................................................................... 92
Appendix I .................................................................................................................... 93
Appendix J .................................................................................................................... 93
Appendix K................................................................................................................... 94
Appendix L ................................................................................................................... 94
Appendix M .................................................................................................................. 95
REFERENCES ................................................................................................................. 96

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List of Abbreviations
CFC- Chlorofluorocarbons
DGP- Deutsche Gesellschaft fur Pharmakologie (German Association of Pharmacology)
EPA- Environmental Protection Agency
FAO- Food Agriculture Organization
FAOSTAT- Food Agriculture Organization Statistics
FSC- Forest Stewardship Council
GMO- Genetically Modified Organism
HCFCs- Hydrochlorofluorocarbons
HFCs- Hydrofluorocarbons
IFOAM- International Organic Federation of Agriculture Movements
IFPRI- International Food Policy Research Institute
LCA- Life Cycle Assessment
LOHAS- Lifestyle of Health and Sustainability
MSC- Marine Stewardship Council
PLA- Polylactic acid
PNAS- Proceedings of the National Academy of Sciences
QCL- Quality Controlled Logistics
UNEP- United Nations Environment Programme
WBCSD- World Business Council for Sustainable Development
WFC- World Food Council
WHO- World Health Organization
WWF- World Wildlife Fund

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CHAPTER I: Introduction
In our fast developing environment sustainability issue becomes one of the frequently
discussed topics. Nowadays, most of the food, which is consumed by the world
population is supplied by the food industries. There are lots of industries involved in
sustainability. The reason, why I choose sustainability in the food supply chain is
because; food is one of our most essential daily needs, it is salvation for human life, it
gives us energy to work, and to play. It makes us grow healthy and strong. Without food
we die. All living things—plants, animals, and human—need food to live and grow. All
foods that we eat come from plants and animals. But world populations do not eat the
same foods. Some people in Central Asia live mostly on milk and milk products. Eskimos
live mostly on consumption of meat and fish products while the San Blas Indians of
Panama eat mostly fruit and vegetables. Some group of countries eat foods that other do
not eat. For instance, certain groups in Iran enjoy sheep’s eyes. Food plays a significant
role in development of nations. In countries where food is scarce, people spend most of
their time getting enough to eat. This usually slow the process of progress, due to people
have little time to devote to industry, science, government and art. In nations where food
is abundant and easy to get, people have more time to spend in activities that lead to
progress, human betterment, development and successfully flourishing their environment.
Providing good, sustainable food for everybody is one of the major problems of modern
life. There have been many wars for capturing fertile lands, and controlling rich food
producing lands. But it is no longer necessary to go to war for food. The nations of the
world are now using scientific knowledge to research and find solution of their food
problems. They work together in the United Nations Agriculture organization (FAO1
) to
help hungry nations produce more food.
The research question is based on “why people should develop sustainability food supply
chain?” Thus main objective of the thesis is to focus on drawbacks of food industries,
their damages to people lives and environment, and moving towards the sustainable food
1
FAO is an international agency which collects and gives information on the production,
consumption, and distribution of food throughout the world.

2
supply chain. Sustainable development of food supply chain is being highly recognized
by the world biggest companies such as: Procter and Gamble, Nestle, and Unilever.
A Further goal is to scrutinize the purchasing of food in people’s daily life and the effect
of genetically modified products on people’s health. The requisite focus is developing
sustainable food supply chain in order to diminish ecological footprint.
Advantages of sustainable process comprises lower production costs, increased market
share, improved relationship with stakeholders, improved product function and quality,
last but not least reduce the risks (WBCSD, 2002).
Food safety is connected with people’s livelihood, the responsibility is extremely heavy
(Sloan, 2007). Today people are more aware of food that they are consuming, as they are
paying close attention to what they are purchasing. In fast changing environments people
get news very fast, through nontraditional channels like, social networks (Twitter,
Facebook and so on). Thus people are aware of the food that can harm their health, so
while buying products they are interested in nutrition facts, they are also paying close
attention to the label that been used by the company such as, bio, fair-trade, rainforest
alliance certified, marine stewardship council (MSC), forest stewardship council (FSC)
etc.. But people should also take into consideration that this can be also a Greenwashing.
Development of sustainable agriculture and food supply chain must be significant part of
long term economic and environmental planning, because corresponding food and
liveable environment are both crucial for the long term survival of our species.
Environmental concerns are moving further in priority to many of customers.
In order to answer research question, methodology which I used in my dissertation is
based on qualitative studies about sustainability in the food supply chain. I focused more
on researches from the book, academic papers and websites of the companies and
associations dealing and involving in sustainability practice. All the data that are used in
dissertation are acquired from secondary sources.
1.1 Food supply chain
Supply is the network that is dealing with production, delivery and selling of the
products. Supply chain management involves in itself arrangement of ingredients,

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seasons, weather condition, and limited shelf life of food products. In comparison to other
supply chains, it takes into consideration the perishability factor of foods. Managers must
consider handling and time, including need for special transportation, storage, and
distribution system and delivery of food to consumers, safe, visually attractive, and with
the highest nutritional value. Due to sophisticated supply chain the availability of fruits
and vegetables does not change significantly during the year, the only drawback for this
kind of production may be the perceived taste that customers will distinguish it from
seasonal fruits or vegetables. Price level is also varying during seasonal and non-seasonal
products. Highly perishable fruits such as strawberries and raspberries are available year
around with the help of coordinated effort of producers, processors, and distributors.
Figure 1.1 depicts a simplified model of food supply chain, where it starts with the
production of raw materials and ends with the products conveyed to the final user.
Figure 1.1 Simplified supply chain for food products. Black arrows in between steps represent
transportation. Materials flow in opposition to information. (Ruben O. Morawicki, 2012).
In food production systems the major raw materials are produced in the fields, farms or
harvested from rivers, lakes, and oceans. Some raw materials are processed directly after
harvesting, for instance: fish from oceans. But some others are packed and temperature
preconditioned, like for vegetables and fruits. Rise and potatoes are stored for long
periods of time before being delivered to consumers. Some raw materials may pass

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through several manufacturing stages at various locations of supply chain before reaching
the consumers. For example, wheat is harvested then has been transported to mills where
it is going to be transformed into flour. Further, flour is retailed to consumers or sold to
the bread and baking industry, which further process it. Ingredients are deemed to be the
second component of the supply of the raw materials and can be domestically supplied
from all around the world (Ruben Morawicki, 2012). Packaging is the third important
element of the supply of materials for the safe and better distribution of food products.
Foster et al. (2006) have classified food production in three degrees, which are: low-,
medium-, and high-processed foods. Fruits and vegetables are considered low-processed
foods, because they are commercialized as fresh and demand minimal processing,
washing, sorting, and packaging. Canned and frozen products and bread type of products
are deemed to be medium processed foods. To the high-processed foods include products
such as ready to eat meals, which involve in several suppliers of raw material, ingredients
and processes.
After processing food is packaged and kept in warehouses, the temperature is regulated
according to the product that has been kept; it can be either in room temperature or in
freezers as needed. Further processed packaged food is transported from warehouses to
the distribution centers. Distribution centers are equipped with environmental control,
which provides food products with the corresponding temperature conditions.
Distribution centers are playing order processing role in supply chain mechanism as this
phase is responsible for the fulfillment of orders that come from retailers and wholesalers.
Food retailers have direct contact with the customers. They are the last link in the food
production and distribution channel. Food retailers include convenience stores, grocery
stores, and online companies. Restaurants take the place of retailers in foodservice supply
chain.
Customers are the definitive users of the food supply chain. The ultimate impact of how
the product has been processed will be checked from the customers’ point of view, as if
the quality of the product is high or was the product dangerous and so on. Consumers are
one of the main actors of the chain as they generate revenue, credibility, loyalty and can
make the companies change towards the sustainability in their food supply chain.
“A supply chain is a system of organizations, people, activities, information, and

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resources involved in moving a product or service from supplier to customer” (Canadian
Supply Chain Sector Council). Supply chain activities transform raw materials, natural
resources, and components into a finished product that is conveyed to the end customer.
In complex supply chain systems, used products may re-enter the supply chain at any
point where residual value is recyclable. A food supply chain or food system refers to the
processes that describe how food from a farm ends up on our tables. The processes
include production, processing, distribution, retailing, consumption and disposal2
.
In majority of the stages of the food supply chain companies face with the problem of
environmental impact of foods towards the Earth. As the customers also become much
savvier about what they consume, they require safe food and make companies to think
about this issue. Food companies starting thinking about this issue and they start to focus
on the sustainability of their supply chain and improve the efficiency. Thus companies
focus more on energy intense supply chain.
Food supply chains are set of organizations, that are producing and distributing animal
based products or vegetables to consumers (van der Vorst et al., 2005). Due to diseases
that connected with food, and globalization of food production, consumers become
savvy, and becoming more interested in the origin of the product, which leads to a
growing interest in traceability, freshness and quality of what they have bought.
Concerning about the safety of foods, it has been created the need for additional
protection in the food supply chain, like traceability (Ruben M., 2012). Perishability
factor of food makes food supply chain different from nonfood supply chain. Product
traceability can be useful in any supply chain. Under EU law, “traceability” means the
ability to track any food, nutrition, food-producing animal or substance that will be used
for consumption, through all stages of processing, production, and distribution. Giving
information to the consumers about the origin of their product can be win-win situation.
For instance, through “followfish” consumers can type the code, that is depicted in the
package of fish product and track it in the website (www.followfish.de), in order to see
from which sea it has been caught. With traceability companies can build bridges
between suppliers and end users. Traceability is needed, because it is significant that
when national authorities or food businesses identify a risk they can trace it back to its
2
See Appendix A: An Energy Intensive Supply Chain.

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source in order to swiftly isolate the problem and keep contaminated products from
reaching consumers.
The EU is providing almost €12million to the 5-year TRACE project, which kicked off in
January 2005. This project supported by over 50 European organizations and one from
China, the enterprise will deliver integrated traceability systems, guides to traceability
best practice, and food verification systems, specifically in the chicken, mineral water,
meat, honey and cereal sectors. Food trace has been designed for strengthening
traceability procedures between businesses. It searches to set up a clear identification
system and a network of databases so that information can be centralized and shared
(European Communities, 2007).
Product assortments get broadened by producers, in order to satisfy widening needs of
consumers. Current projections in Figure 1.2 show continued increase in world
population:
Figure 1.2 Population growth in various types of countries.
Source: UN Population Division, from van der Mensbrugghe et al. 2009
As it has been depicted in Figure 1.2 world population will reach to 9 billion in 2050.
Taking this into consideration the consumption of products will increase as well, and that
undisputedly will affect environmental or ecological footprint. Time will show either the
world situation get worst or better. Here after I would like to quote Bill Gates:
“We always overestimate the change that will occur in the next two years and
underestimate the change that will occur in the next ten”

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Taking into consideration climate change during last decades, companies and consumers
should move towards the sustainable products.
Food supply chain management has become an essential issue in both business and public
agendas. It demands a various management approach which considers intrinsic
characteristics of food products and process but traditional supply chain management aim
is responsiveness and cost. Over the last few decades practitioners have given large
importance to the food supply chain management than ever before. In addition to that
recently food supply chain connected with the new trend, which is called sustainability.
Sustainability is an issue that assists to meet the needs of world populations, without
damaging world for the future generations (Linton et al., 2007). Sustainability aims to
improve the quality of living not only for existing people but for coming generation as
well (Bloemhof, 2005). Through the sustainability consumers would perceive foods more
secure and safe. Nowadays NGOs need to work close with each other in order to ensure
food democracy—safe, justly produced sustainable food for all mankind.
In general food supply chain must take into account food democracy, food sovereignty,
and food security. It must not only be focused on economic needs of the company,
especially food companies which are emphasize their involvement in the sustainability
practice.
The purpose is to see how the food supply chain and consumption of foods affect the
environment and ways to improve it, provide people with healthy, nutritious food, that
will not cause diseases.

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CHAPTER II: Background and Literature Review
2.1. Sustainability
Sustainability is about reducing environmental footprint and ensuring of keeping natural
resources for the future generation without damaging the environment. Nowadays
sustainability become trend, each company integrate sustainability into its corporate
marketing strategy. With the developing the strong food democracy, people will be able
to get the access to transformation of agro-food systems in to the long run, which is
obliviously closely related with the sustainability issues. By having sustainability as a
strategy, companies have a robust support on preserving natural resources to their
descendants and they get close involvement on global issues related to the Earth. In
1980s in The United States sustainability appeared as strong issue in helping for the
solution of food and agriculture. Even though for some companies sustainability may
appear as fading trend that will disappear soon, the food industry growing so fast that is
quickly catching up with the concept of the sustainability. Sustainability might be a
solution to the depletion of natural resources that the whole economic system is based on.
Climate change is the main issue that results in the natural disasters that appears in
modern life, thus for the long-term survival companies move towards sustainable
development. Sustainable development is considered vital for each company, especially
to the food supply chain industry. As food supply chain directly may harm the world
population through diseases and environmental pollution.
Definition for the sustainability is following:
“A sustainable product or process is one that constrains resource consumption and
waste generation to an acceptable level, makes a positive contribution to the satisfaction
of human needs, and provides enduring economic value to the business enterprise”.
Bakshi and Fiksel, 2003

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2.2. Food Democracy
In mid 1990s ‘food democracy’ was referring to the long process of pursuit for bettering
the food industry for all, not to the few (Lang T. & M. Koc et al. 1999). Food democracy
is striving to arrange the production and consumption of food at a close geographic
location, meanwhile rising opportunities for the democratically managed cooperation
between producers and consumers. The idea of food democracy, defines food as a life
good that should ideally exist within democratic control (The Authors Journal. 2009).
Food democracy can be built into food culture. The term food democracy is being used in
different ways, but it mostly focus on the interest of the mass, the ‘bottom-up’ over ‘top
down’, for building of social movement to implant right into culture and expectations
(Lang T. and M. Heasman. 2004). Through food democracy it should be ensured that
everyone has the access to the affordable, healthy foods and world population should be
ensured about the food security. Health of the people and the planet is closely linked. So
if people have healthy planet, the existing and future generation will live healthy life as
well. Health shows us how we can manage four domains of existence: the psychological
(biological), the material (our environment), the social (human interaction), and the
cognitive or life world (culture) (Lang T, Barling D and M Caraher. 2001). Opposite to
the food democracy we can place ‘food control’, in which food is being used as a vehicle
of control. Using food as political weapon is not something new. For instance, in US
Public Law 480’s utilization of food aid in foreign policy (George S. 1976) or think about
sugar, slaves, and trade (Mintz SW. 1985). When the British state re-exerted some food
control in World Wars One and Two, it did so facing strong lack of food (Woolton TE.
1959). But food democratic campaigns were also alleging demands for appropriate food
(Paulus I. 1974) living wages (Hannington W. 1977), and recognition for women and
children (Rathbone E. 1924). In 1939, UK produced only a third of its food needs but
colonial preference collapsed in dreadful war circumstances, and local production was
rebuilt to two thirds of needs by 1945 and result in the Agriculture Act: never again
enfeeble food capacity. However time passed by UK could not maintain the focus on
local food consumption. UK production is dropping. It is currently 63% self-sufficient,
while 74% for local foods are growable in UK (Defra. 2006). The food trade breach is

10
becoming bigger, approximately £22 billion of food and drink is imported, 68% of which
comes from different countries in EU (Food and Drink Federation. 2006).
The idea of food democracy has been further scrutinized by Hassanein, who signifies that
“food democracy ideally means that all members of an agro-food system have equal and
effective opportunities for participation in shaping that system, as well as knowledge
about the relevant alternative ways of designing and operating the system” (Hassanein ,
N. 2003). From this, it is clearly shows that food democracy is based upon a concept
where world population should create their own agro-food system, shape the food system
for their own needs, rather than to step aside and be a simple, passive spectators
(Hassanein. 2003).
The concepts such as: ‘food democracy’, ‘food sovereignty’ and ‘food citizenship’ are
similar. In 1990s Tim Lang came up with the concept of food democracy, in order to
increase the corporate control and absence of people interest in food system (Lang &
Heasman, 2004). Lang supported the need to democratize the food system and look at
‘food as a locus of democratic process’, which is substantially a consideration for
enhancing the role of citizens in the management and control of the food system. Food
system change is not driven by farmers, it is driven by consumers. Eating is agricultural
act. Consumers are beginning to stand up and take control the food system.
2.3. Food sovereignty
The idea of ‘food sovereignty’, was developed in a bottom-up manner by the
international movement of farmers Via Campesina3
from 1996 onwards (Wittmann et al.,
2010), the concept was going largely in the same way as the food democracy concept, it
has been considered having an even stronger rights-based focus and being more clear
from producer perspective. With the food sovereignty it has been understood, that is the
right of the people to decide about their food and agricultural policies (Patel, 2009). The
3
Via Campensina is an international movement which coordinates peasant organizations of small and
middle size producers, agriculture workers, and indigenous communities from Asia, America, Africa, and
Europe. It is defending family farm based sustainable agriculture and was the group that invented the term
“Food sovereignty”.

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term ‘Food sovereignty’ is used for reaching particular problems of society, such as,
starvation and malnutrition, it is also about improving the development in the rural areas,
also to make better world population livelihood through sustainability. This approach is
considered for the development of people betterment in agriculture section, and dealing
with food security as well. There is not exact definition for the ‘Food Sovereignty’, but
one of the mostly used is from People’s Food Sovereignty Network (2002):
“Food Sovereignty is the right of peoples to define their own food and agriculture; to
protect and regulate domestic agricultural production and trade in order to achieve
sustainable development objectives; to determine the extent to which they want to be self-
reliant; to restrict the dumping of products in their markets; and to provide local
fisheries-based communities the priority in managing the use of and the rights to aquatic
resources. Food Sovereignty does not negate trade, but rather it promotes the
formulation of trade policies and practices that serve the rights of peoples to food and to
safe, healthy and ecologically sustainable production”.
The food is a basic human right. The concept of food sovereignty is wide spread
nowadays, many NGOs using this definition in their policy documentation. Food and
Agriculture Organization of the United Nations have started to use this concept as well.
This concept is mostly focus on the poverty, starvation and malnutrition of mankind.
During the World Food Summit, it has been declared that ‘Food Sovereignty is
precondition to genuine food security’, and the right to a food can be seen as an
instrument to achieve it (World Food Summit, Future without hunger, 1996). Food
sovereignty is the right of the people and communities for the good, healthy and safe
food. Further, it is about having rights for the agricultural and food policies, and
implementing sustainability strategies in production and distribution of the food.
The definitions of the Food sovereignty contain the following elements:
 The right to food;
 Advantage is given to the local agricultural production in order to focus on
feeding people locally;
 The right is given to the smallholder farmers to produce food and an
identification of Farmers Rights;

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 Water, seeds, land, and livestock breeds accessed by the smallholder farmers,
fisherfolk, pastoralists and landless people. The fight against genetically modified
organisms;
 The rights to consumers to determine for themselves what they would like to
consume, and how and by whom it is produced;
 The people’s involvement in agricultural policy decision-making;
 The right of countries to defend themselves from underpriced agricultural and
food imports;
 The identification of the rights of women that are playing major role in
agricultural production, and in food production particular;
 Connecting the agricultural prices to production costs and stop all forms of
dumping.
 Agroecology as a way not only to produce food but also to get sustainable
livelihoods, living landscape and environmental integrity (Michael Windfuhr and
Jennie Jonsén, 2005).
It has been found out that food sovereignty consists new forms of ‘agrarian cititzenship’
as ‘a model of rural action that’ guards against both state abuses and the market by
accomplishing the role of civil society and democratic communication (Wittmann. 2009).
For the Olivier De Schutter (United Nations Special Rapporteur on the Right to Food) the
right to food is
“The right to have regular, permanent and unrestricted access, either directly or by
means of financial purchases, to quantitatively and qualitatively adequate and sufficient
food corresponding to the cultural traditions of the people to which the consumer
belongs, and which ensure a physical and mental, individual and collective, fulfilling and
dignified life free of fear”.
2.4. Food citizenship
Using the concept of ‘citizenship’ relating with the agriculture and food was uncommon
in Europe, meanwhile in United States and Canada there is worthy literature about ‘food
citizenship’. In the late 1990s there was concept of ‘civic agriculture’ which is strongly

13
developed in the community-based conception of multifunctional and localized
agriculture defined as ‘a locally organized system of agriculture and food production
characterized by networks of producers who are bound together with place’ (Lyson,
2005). Civic agriculture has the possibility to change individuals that are lack of interest
towards the agriculture and food, into active food citizens (Lyson, 2005).
‘Food citizenship is the practice of being engaged in food-related behaviors that support,
rather than, the development of a democratic, socially and economically just, and
environmentally sustainable food system, to the exclusion of practices and processes that
evidently threaten these ideals’ (Wilkins, 2005).
As a critique of corporate policy and loss of food skills within the public, the concept of
food citizenship was used to show the need to move beyond food as a commodity and
people as consumers (Welsh and MacRae, 1998). In the analysis of Welsh and MacRae
they established four dimensions to the process that lower food citizenship: 1. corporate
control over food chain; 2. Manipulation of the supermarket environment; 3. Providing
customers with limited product information; and 4. Emphasizing processed and
convenience foods—which demand less skills of shoppers and eaters—over less
processed ones.
Food citizenship is surrounding alternative food movements and networks (Baker, 2010).
Through consumer behavior perspective food citizenship is accepted as buying of local
foods which create a demand for alternative sustainable consumption (Seyfang, 2006).
Food citizenship can be understood as people who choose life like ‘Lifestyle of Health
and Sustainability (LOHAS)’. Their purchases mostly focus on sustainable products
which will not threaten the world life with its consumption. Local foods are considered to
be sustainable and food citizenship procurement based on them.
Locavorism can be considered as food citizens because their consumption mostly focus
on local foods as well. Locavorism term became well known in 2005 by a group of food
citizenship in San Francisco who started website, www.locavores.com, to encourage their
attempt to eat only food that had been grown or harvested within 100 miles of San
Francisco, for a month (Time, 2006).

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2.4.1. Sustainable food
Food citizens are the people who are taking social and environmental issues into
consideration, while purchasing or consumption. Their purchase mostly focuses by the
‘local food’ which is produced through the sustainable food process. Food citizens pay
attention to the labels as well, which shows that the product is made sustainable and
organic. They are influenced by the fairtrade, bio, organic, FSC, MSC and etc. logos
while buying foods. It has been accepted that sustainable food is healthier for people and
the Earth. In the food chain sustainable food concept encourages different environmental,
health, and social ideas. When thinking about sustainable food, it should be pure from the
environmental, social, and economic perspective. From the environmental perspective in
the production of food, it should be utilize less finite resources such as oil, and emit less
greenhouse gasses, for the social perspective food should be treated well in the supply
chain, for economic is making money for the further investment in sustainability or for
the betterment of the world population. The World Health Organization says that what is
good for health is usually good for the environment. From it come up that sustainable
food is good for both planet and the people.
2.4.2. Food security
Food security exists when all people have physical and economic access to sufficient,
safe and nutritious food that meets their dietary needs and food preferences for an active
and healthy lifestyle (World food summit. 1996). The four pillars food security is:
availability, access, utilization and stability (FAO 2009). Food aspect - it is an integral
part of the concept of food Security. Time passing by, food security need to change as
well, in order to face new threats and barriers to achieving food security.
Food security is not just about producing food, it is people of having access to food, the
food which is healthy and nutritious. And all these things together stably produced, and
that’s where the sustainability comes in terms of how can we have sustainable food
security. As the climate change, population increase, consumer behavior change we are
facing a very difficult time in terms of food security for everybody on planet Earth.

15
There are lots of challenges of the poor nationalities to have access to food (Amartya Sen,
1981). In the meeting of the World Food Council (WFC) in 1982 there were discussions
about ‘Food security for people’. Further in 1983 the Council of the FAO and the WFC
come up with the recommendation to the further definition for the food security and
included the access of the individual to food (WFC, 1983; FAO, 1983).
2.5. Why sustainability?
People psychology is based on consuming as much stuff as they see. People are obsessed
with all their stuff. Stuff moves from the following process; extraction, production,
distribution, consumption and to disposal. All together this system is called the materials
economy. In extraction phase; it is about taking natural resources from the Earth. For
instance: fossil fuels, water, animals, plants, wood, minerals and coal. In production, it is
related of using energy and chemicals to natural resources for making products.
Genetically modified foods can be included to this phase. Further, is about transporting
and selling the products to the wholesalers or retailers. Consumption: buying and using
the products. Disposal phase: waste is being dumped, burned or recovered for further
recycling. In reality there are lots of things that missing in this material economy. From
one thing this system looks pretty fine, but the truth is that, this system is crisis, it is
linear system, and we are living in a finite planet. We cannot run a linear system on a
finite planet indefinitely. Every step along the way, this system is interacting with the real
world. It is interacting with societies, cultures, economies, the environment and all the
way long it is bumping against the limits. The limits of the system; one of the major
things that are missing is people. People live and work all along in this system. Next,
what is missing; the system starts with extraction, which is fancy word for natural
resource exploitation. With extraction, people chopped the trees, the use up excessive
measure of water, and they wipe out the animals, with putting them in endangered
situation. So here we are running up against our first limit, we are running out of
resources, we are using too much stuff. It can be hard for us, people to hear this, but this
is the truth, we cannot run away from this situation, we have got to deal with it. In the

16
past three decades, 1/3 of the planet’s natural resources have been consumed (Paul
Hawken, Amory Lovins and L. Hunter Lovins, 1999). We are cutting, mining, harming
and trashing the place so fast. They were undermining the planet’s variability for people
to live here. In the US less than 4% of original forest left (Lester Brown, Michael Renner,
and Christopher Flavin, 1998). 40% of the waterways in the US have become
undrinkable (American Rivers, Americas Most Endangered Rivers, 1998). The problem
is not just we are using too much stuff but we are using more than our share.
2.5.1. Consumerism
The concept of consumerism is about people consumption of nonessential goods in
excessive amount, and this notion benefits the economic system. Consumerism becomes
an emerging phenomenon in developing countries and it is widespread among middle
class customers, this notion creates similar buying power of inhabitants who are not all
affluent (Robins and de Leeuw, 2001). Further, globalization of economy gives access to
the many products that were inaccessible in some countries (Mayell, 2004).
Consumption is encouraged to be as a tool of happiness for the consumers. But buying
power does a little for overall satisfaction of people, they just keep going on consuming,
for them holding basic freedoms are more important than material factors (Smil, 2003).
The drawback of consumerism is that in most cases it deploys nonrenewable natural
resources and materials that cannot be sustained in the long run.
US have 5 % of the world’s population, but they are using 30% of the world’s resources
(John L Seitz, 2001) and creating 30% of world’s waste (Frances Harris. 2004). If
everybody consumes that US rates people would need 3 to 5 planets (Mathis
Wackernagel and William Rees. 1996) but we only got one planet. 75% of global
fisheries now are fished at or beyond capacity (World Summit on Sustainable
Development. 2002). Misuse of forests leads to destruction of the trees, which are
important for the fresh air. In the material economy system, if you do not own or buy you
do not have value, that’s how consumerism has been created.
Next, the materials are moved to production system and here it has been used energy to
mix toxic chemicals in with the natural resources to make toxic contaminated products.

17
People interact with all the chemicals that they exposed to everyday. These toxics build
up the food chain and concentrated in our bodies. Human breast milk is the food that is
considered to be on the top of the food chain. From this come up that, with the smallest
member of our societies are babies, and are getting the highest lifetime dose of toxic
chemicals from breast feeding from their mothers. It is an incredible violation. Breast
feeding must be the most fundamental human active nurturing; it should be sacred and
safe. Breast feeding is still best for nurturing the babies and mothers should definitely
keep breast feeding. The people who bear the biggest part of these toxic chemicals are
factory workers, many of whom are women of reproductive age they are working with
reproductive toxins and more other toxics. The women that work in these factories and
exposed to toxics are the reproductive aged women that do not have any other options.
Globally 200.000 people a day are moving from the environment that sustained them for
generations into cities (Ken Livingstone. 2007), many to live in slumps, looking for work
no matter how toxic that work maybe. As it has been seen it is not just resources that
have been wasted along the system but people, too, whole community is getting wasted.
A lot of toxics leave the factories in products but even more leave as byproducts or
pollution, and it is a lot of pollution. The pollution is considered to be another limit.
Companies that want to overcome this problem, move the factories overseas, pollute
someone else’s land. But a lot of that pollution is coming right back, carried by the wind
currents. Through the usage of natural resources and producing products the process
moves for the further phase, distribution. In this phase all the toxic contaminated junk is
being sold as quickly as possible. The goal in here is to keep the people buying and keep
the inventory moving.
The heart of the system, the engine that drives the system is consumption. Protecting this
phase becomes top priority for the government and corporations. Government and
corporations encourage people to shop. We, people are become nations of consumers.
Their primary identity has become that of being consumers, not mothers, teachers,
farmers, but consumers. The primary value for the people that is creating importance is
consuming. People are shopping frequently, keeping the materials flowing. Majority of
staff that people run through the system is being trashed within 6 months. The
consumption rate was not always that high, the average US person now consumes twice

18
as much as they did 50 years ago (Juliet B. Schor and Douglas Holt. 2000). And this
system was actually designed for making people to consume. The government and
Corporations thought about how to expand and grow the economy, and retail analyst
Victor Lebow articulated the solution that becomes the norm for the whole system. He
said: “our enormously productive economy demands that we make consumption our way
of life, that we convert the buying and use of goods into rituals, that we seek our spiritual
satisfaction, and our ego satisfaction in consumption. We need things consumed, burned
up, replaced and discarded at an ever-accelerating rate”.
Companies uses two of their most relevant strategies, which are; planned obsolescence
(Vance Packard et al., 1960) and perceived obsolescence (Vance Packard, 1960). Planned
obsolescence means the product is designed in such a way that it becomes useless in short
period of time, and that makes customers to go and make further consumptions. But
sometimes stuff cannot break fast enough in order keep consumers to purchase, so there
is another concept, perceived obsolescence. Perceived obsolescence persuades us to get
rid of stuff that is still functional and useful. This can happen through fashion and model
changes, that are one of the consumerism issues, that make us, people to be accepted in
society and cope with the people. In this strategy advertising and media plays great role,
in influencing people choices in purchase decision and make people just go shopping. In
US people do shopping 3—4 times as many hours as their counterparts in Europe do
(Gary Cross, 1993).
The last phase of the material economy is disposal. At the huge rate of consumption, in
the end it all goes in the garbage, and this takes process to disposal. Each of people in US
makes 4,5 pounds of trash a day (U.S. Environmental Protection Agency, 2007). This
number is twice what each of people made thirty years ago (U.S. Environmental
Protection Agency, 2001). The garbage either gets through to the landfill, or burned and
then troughed to the big hole that is made in landfill. Each way contaminate the air,
water, land, and causes one of the main global problems, the climate change (Heather
Rogers, 2005).
This system is in crisis, as it is previously mentioned, the system face with lots of limits.
It will not work like this; people should change their point of view and move towards

19
sustainable production system. Nowadays there is a new school that is thinking about this
stuff and it is based on sustainability: Zero Waste, Green Chemistry, Renewable Energy
and so on.
The sustainability supply chain should be implemented in every production system, in
order to lessen the burden of the Earth and put effort against climate change, which
causes to the lots of people lives.
2.6. Sustainable development
Sustainable development concept becomes one of the main issues in modern economy,
majority of companies implement sustainability strategies into their business. With the
sustainable development companies try to meet the need of the current population
without damaging the world and make it worst for the future generations (United Nations
General Assembly, 1987). Sustainable development is about using natural resources
without degrading the planet. Natural resources are significant components for
sustainable future.
Food supply chain management is a significant process in food industry. Nowadays the
concept of sustainability comprises into food supply chain and becomes Sustainable Food
Supply Chain. Sustainable development deals with keeping the balance between three
aspects of it, which are ecological, social and economical issues, for the long term
betterment of human life (Aiking and Boer, 2004). In the modern life consumers interests
towards a sustainable food is growing. Government also become cautions about food
security, and implement strict rules on food safety and sustainability problems, which are
dealing not only with their economical issue but also take into consideration social and
ecological issue. These are three main dimensions of sustainability, which are depicted as
equal pillars in the Figure 2.1 (Ruben O. Morawicki, 2012). Considering all these stages
with sustainable development it is possible to long term future betterment of society.

20
Figure 2.1 Current view of the three dimensions of sustainability (Ruben O. Morawicki, 2012)
From an economic perspective sustainability is a contribution of building stark,
responsive and competitive economy, by guarantying that adequate land of the right type
is available in the right place and at the right time for backing the growth and innovation.
Next socially sustainability is about supporting healthy communities, by providing the
supply of healthy, organic foods and meets the needs of present and future generations,
with the creation of high quality environment, with the right to nutritious food.
Environmental sustainability is about enhancing on protection of natural resources, use of
renewable energies that will not damage the Earth, reduction of waste and pollution for
decreasing the ecological footprint. It focuses on moving to the low carbon economy (UK
Sustainable Development Strategy, 2012).
The Environmental pillar is considered to be unknown to the customers. For instance: the
survey that has been conducted by the Leopold Center for Sustainable Agriculture in
2007 has results like this, 88% of respondents accepted local and regional food systems
to be somewhat safe or very safe and had purchase preferences for such foods, but 12%
perceived global foods of being safe (Pirog and Larson, 2007). From the survey
researchers realize that the respondents did not know that airplane transport of food
emitted more greenhouse gases than truck and have high level of ecological footprint (on
a per pound basis of product transported) ( Pirog and Larson, 2007).
Companies invest in redesigning their logistic system and focus more on three
dimensions of sustainability and improve food quality, reduce food waste and improve

21
sustainability and transparency. The traditional performance indicator for supply chain
“cost” replaced by the Triple Bottom Line concept which is closer to sustainability and
comprise in itself Profit, Planet and People (van der Vorst et al,. 2005). Over time passing
people become more concern about the environmental pillar of sustainability as well.
Environmental pillar is the most important system in sustainability. Companies take
natural resources from environmental pillar. While from the business perspective, a
company to be sustainable, all it need is to make money. But taking into consideration a
social pillar of sustainability companies need to meet the needs of the consumers. The
food companies pay income to the employees, and provide food for the social subsystem.
Further, food companies and employees pay taxes to government which benefits the
economic subsystem. From that point it has been accepted that the environmental pillar is
the ultimate system for backing social and economic pillar (Fig. 2.2). Environmental
issue is the base pillar of the sustainability. Since food companies take water, land, and
energy from environmental system; labor from social subsystem; capital from economic
subsystem (Ruben O. Morawicki, 2012) therefore food companies benefit from
environmental pillar.
Figure 2.2 A more realistic view where the environmental pillar supports the social and economic
dimensions (Ruben O. Morawicki, 2012).
Social
Environment
Economic

22
For the social benefits it is; income for the workers, and safety food, and for the
economic benefits it can be the taxes that has been paid which is support again social
subsystem which invest them into education, roads, buildings, social projects and so on
(Ruben O. Morawicki, 2012).
Investigating sustainability in the beef industry, it has been considered that environmental
sustainability can be positively correlated with the social and economic pillars, while
social sustainability can be in a trade-off with the economic sustainability (Ruggero
Golini and Matteo Kalchschmidt, 2011). High food safety, traceability hygiene
normative, better animal conditions, satisfaction of employees is positive social
sustainability. Animals’ mistreatment can lead to negative social and economic impact.
As mistreatment can make the meat worse and customers are not going to contribute any
zeal for buying that product. Investing on the environmental sustainability can benefit
social and economic performance. Better animal conditions can have positive impact on
social performance but can have negative impact on economic performance (Ruggero
Golini and Matteo Kalchschmidt, 2011).
Moving the food supply chain towards sustainable food supply chain, food companies
should pay attention not only to production of foods with the help of renewable energy
but also take into consideration of people’s health issue. Because nowadays there are lots
of concerns about food safety scandals and globalization of food production (Trienekens
and Zuurbier, 2008). Food security is still considered one of the main problem of
sustainable food supply chain as population is up to reach 9Bn by 2050 (Global Food
Security, 2012), so necessary issue is to focus also on the reduction of food waste that
cause contamination of planet.
Consumers are increasingly reckoning the origin of their food, the health that it will
provide and how the sustainable food supply chain matters through ecological and social
perspective. Sustainable agriculture is about creating production that is not going to
damage soil but will create more healthy land for the environment.

23
2.6.1. Sustainable food supply chain
The purpose of food supply chain is to provide customers with the right amount of
product, right level of quality and with appropriate shelf life4
. With sustainable food
supply chain food companies can get competitive advantage. (Ahumada and Villalobos,
2011). The basic goal of sustainable food supply chain is of being cautious about
operation impact on environment and social and guarantee satisfaction of customers with
the most effective and efficient way. The UK Sustainable Development Commission
(SDC; DEFRA 2002) has gathered various opinions of stakeholders’ point of view in
order to create an internationally applicable description of ‘sustainable food supply
chains’ which are following:
1. Produce safe food, for the market demand, meet the need of food citizens, as
according food security and democracy everyone has the right for the nutritious
food, and create accurate information about the food that they are consuming
through traceability.
2. Backing the vitality and diversity of urban and rural economies and communities.
3. Empower viable maintenance to be made from sustainable land management.
4. Operate and esteem within the limits of natural resources, like; soil, water and
biodiversity.
5. Gradually accomplishing high standards of environmental performance by
minimizing energy consumption, reducing resource inputs and by using
renewable energy wherever applicable.
6. Assure for all employees that are involved in food chain a harmless and hygienic
working environment, and provide them with high social welfare and training.
7. Reach compatibly high standards of animal health, better condition, and welfare.
8. Sustain resources accessible for growing food and use the alternative land for the
other significant needs of society.
4
The shelf life of a product is length of the time, starting from the day it is produced before the product
considered unacceptable for consumption or become obsolete (Donslaar et al., 2006)

24
Several actors, which are working within food industries, need to make applicable
changes to their supply chains in order to make it more sustainable. Sustainable food
supply chain generates safe production and while consuming it brings well-being for the
generations. Sustainable food supply chain can be contributed within following three
groups that will make food logistics efficient and long term:
1) Cost reduction and improved responsiveness.
2) Better food quality and minimization of food waste
3) Improved sustainability and transparency (Mehmet Soysal et al.).
These groups can be considered as phases of sustainable food supply chain management.
Cost reduction and improved responsiveness
Nowadays consumers of the food sector demand high quality food and that make
companies produce more safe food, and also deliver it with competitive prices
(Trienekens and Zuurbier, 2008). Thus the companies in order to satisfy different
demands or tastes of customers and to lower cost, they are sourcing their necessary
products for their operations (van der Vorst et al., 2005). From here globalization of food
industries appear. Supply chain management focus on reducing operations’ cost.
Obviously issues in food supply chains are more complicated than in the past (Bilgen and
Ozkarahan, 2007) and due to economic crisis food industry companies focus mainly on
cost reduction.
Another main concern of food supply chain is responsiveness. It is based on the time of
placement and accepting an order from customers and also companies agile response
towards fast changing customers’ needs. Responsiveness is a key issue for keeping
customer satisfaction and the customer service in the food industry, where it should be
adequately with the customers’ expectations and their experiences. The main factors for
establishing supply chain are following (Gunasekaran et al., 2008): minimizing the lead
time for information and materials flow, timely bases information sharing, shortening
total cycle time, coordinate the workflow in various level of supply chain, making good
decisions for backing the system, integrating information about operations. There is also
trade-off between these two concepts; cost reduction and improving responsiveness (van
der Vorst et al,. 2005). By increasing competition and variety of products, companies

25
decrease the inventory size in order to reduce inventory costs, but meanwhile if they
decrease the inventory size they cannot meet the needs of customers on time and that
decreases responsiveness as well. So food supply chain companies should keep
reasonable and applicable balance between these two concepts: reduction of cost versus
improving responsiveness.
Better food quality and reduction of food waste
Improving the quality of food and reduction of food waste is considered one of the main
issues in the transition between supply chain and sustainable supply chain. In the food
supply chain there is continuous change in the quality of the food, starting from the
materials that leave the grower or the meat products that leave slaughter houses, to the
moment that it reaches consumers (Dabbene et al., 2008). Perishable foods have lower
shelf life than non-perishable foods. Perishable products require special care that can
cope with the challenges of diminishing deterioration rate, such as temperature control
mode (van Donselaar et al., 2006). Nowadays several organizations have been created in
dealing with the issue of the food, such as; the Food and agriculture Organization (FAO),
the World Health Organization (WHO), UN and World Trade Organizations (Trienekens
and Zuurbier, 2008). These organizations objectives is based on providing world
population with healthy food, they are doing many things to achieve this, such as, setting
norms, standards, providing technical support, controlling or assessing the process.
Dealing with the perishability issue of products, van der Vorst et al. (2007, 2011) have
proposed idea of Quality Controlled Logistic (QCL) and said that better supply chain
design can be built if the quality of the products will be tracked long the process of
supply chain. There should be new innovative models being developed for reduction of
food waste, and dealing with perishability. Quality of food diminishes linearly and
considered useless after some period of time (Zanoni and Zavanella. 2007; Eksioglu and
Jin. 2006). For paying attention to the perishability of the product, companies in the food
industry should pay attention to the temperature, and determine the best temperature
throughout the chain (Rong and Grunow. 2010; van der Vorst et al., 2009).

26
Improved sustainability and transparency
Sustainability concerns are quickly growing in the food supply chain. EU is one of the
main followers of sustainability issue (Linton et al., 2007). There are several significant
EU regulations related with sustainability supply chain, such as, The General Food Law
(Regulatio EC/178/2002) and The Waste Electrical and Electronic equipment (WEEE)
(Directive 2002/96/EC) (Bloemhof, 2005). Sustainability approach affects the decision of
the stakeholders in the food supply chains. With the sustainability the traditional supply
chain link to itself three pillars of sustainability (Environmental, economical, social)
(Chaabane et al., 2012) with the consideration of the food quality.
Traceability has also growing impact on food supply chain. Consumers nowadays are
becoming savvier, and they interested about what happened to the product as it went
through the supply chain (Vis, 2012). Traceability is emphasizing more on people and
planet aspect of sustainability. If companies want to reach traceability, tracking, and
tracing the product throughout the value chain, they should strengthen integration,
communication, and cooperation actors within their value chain (Fritz and Schiefer,
2008).
2.7. Unsustainable consumption
Unsustainable consumption leads to lessen the planet life, and worsen the health of the
people. Examples for the unsustainable consumption can be: overfishing, deployment of
non renewable resources, and waste, bad working conditions, animal mistreatment and so
on. As the majority of the food companies outsource they create high ecological
footprint. Excessive usage of land and contamination of it brings to useless soil. The
farmland on which food production depends is rapidly losing its fertility, because of
intensive agriculture practice (UNEP). UNEP estimates that due to excessive agriculture
practice, during the 20th
century 2 billon hectares of arable land were lost their fertility.
Two to five million hectares are facing with the same fate each year (Nellemann et al.,
2009). According to International Food Policy Research Institute 24% of total global land
area has been influenced by the land degradation – estimating the loss of 20 million tons

27
of grain each year, or 1% of global annual grain production (IFPRI, 2011). In Figure 2.3
it has been depicted the loss of arable land per person. 1.5 billion of world population
around 42% of the very poor live on worsen lands (IFPRI, 2011).
Figure 2.3: Annual loss of per capita arable land in developing countries, 1961-2009 (Source:
Preliminary analysis based on linear regression model from data from Food and Agriculture Organization
of the United Nations, FAOSTAT database).
The FAO State of the World’s Fisheries and Aquaculture (2011) state that fish
consumption has reached high level; using fish diets reach its record with nearly 17 kg
per person. Fish supply over three billion people with approximately 15% protein intake.
Fisheries support about 8% of world population livelihood (UNEP, 2012). Depletion of
fish will happen in near future unless steps are taken to limit the catch in order to allow
them time to recover. As indicated some species of predatory fish, such as Atlantic cod,
swordfish, and Bluefin tuna is just 10% of what it was century ago, and expectation is
about extinction of these species in a few decades ( Heal and Schlenker, 2008).
The case about fishing sardine in the Monterey bay (California): In 1900 there were two
companies that were exploiting sardines, H. R. Robbins and Frank Booth’s Cannery.
Then 1903 Cannery acquired Robbins and started sardine canning industry. Rapidly
expanding business suddenly collapsed because fish were virtually gone (Historic
Monterey, n.d.). The most likely cause is considered to be overfishing. But later also it

28
has been appeared that a natural boom – and – bust cycle caused small changes in the
water temperature which affected to the decline of the sardines in Pacific Ocean
(Cascorbi, 2004). Obviously it is seem that in both cases that affect vanishing of sardines
affected by unsustainable consumption. People in Monterey had an assumption that the
natural resources were unlimited and would last forever, thus that brings for the
overfishing, overexploitation of resources. At those times people were strongly believed
that “oceans were inexhaustible and that man could not affect the species at sea” (Glantz
and Thompson, 1981, p.113). Today sardines are back to California, but their
consumption is strictly regulated. Nowadays, 75% of world’s fish have been
overexploited or fished to its biological limit (UNEP, 2012). For preserving fish and meet
the need of growing population, FAO’s World Aquaculture found out that global fish
production from aquaculture grew up to 60% between 2000-2008, from 32.4 million
tonnes to 52.5 million tonnes.
2.7.1. Food waste
From unsustainable consumption the environment faced with large amount of wastes.
The main types of waste are considered to be; solid, emission, and water (Niranjan and
Shilton, 1994). Majority of the industrial spheres generate wastes and by products. For
example: in cheese production, cheese have been separated from the milk, which is not
going to be used, it is a by-product (Erkman, 1997). The enterprises do not want to keep
the wastes in their places, and they want to find several ways of getting rid of it. But
frequently environment is acting as recipient of all these wastes, including the waste with
high toxicity and creates contamination (Cheryl Baldwin, 2009). These wastes plays
major role in the deterioration of planet. Approximately every year 1.3 billion tonnes
food produced for people, gets lost or wasted, according to FAO commission (11 May
2011). According to Global Food Losses and Food Waste5
, industrialized and developing
countries disperse almost the same quantities of foods—respectively 670 and 630 million
tones. Consumers in rich countries every year waste approximately 222 million tonnes
5
Global Food Losses and Food Waste, was commissioned by FAO from the Swedish Institute for Food and
Biotechnology (SIK).

29
food which is almost the entire net food production of sub-Saharan Africa (230 million
tonnes).
Food losses occur at production, harvest, and processing levels. This situation mostly
occurs in developing countries, because of weak infrastructure, low levels of technology
and low investment in the food supply chain. Food waste is more related to the
industrialized countries. It is most often caused by both retailers and consumers throwing
away perfectly edible foodstuffs into the trash. In Europe and North America per person
waste by consumers is between 95-115kg a year, while in sub-Saharan Africa and South
and Southeast Asia each throw away only 6-11kg a year (FAO, 2011). 40% of food
losses in developing countries occur in post-harvest and processing levels, but in
industrialized countries more than 40% of losses take place at retail and consumer stages
(FAO). For small farmers, loss of food during harvest and in storage reasoned with the
loss of the income meanwhile high prices for the poor consumers. While food losses, the
dissipation of resources also occur. To these resources can be included water, land,
energy, which is while using them result greenhouse gasses emission. Food losses and
wastes in middle and high income countries happen mostly related with customers’
behavior and lack of communication among various actors in food supply chain, which
creates complication in the process. Food companies while producing foods should focus
on the quality and appearance as well. Through the surveys it has been indicated that
consumers pay attention more to the quality and taste of the food rather than to its
appearance (FAO). Thus, we can see that customers have the power to influence the food
producers to focus on the quality of the food. Analysis of the National Resources Defense
Council found that grocery stores and other food retailers in US are losing about $15
billion a year, due to unsold fruits and vegetables, and about half of the US food supply
being uneaten. From that point commercial and charity organizations could develop a
strategy and work with food retailers in order to collect and then sell or use products that
have been disposed but are still in good condition from the safety, nutrition and taste
perspective. Waste is also appearing because of the firms’ policy, they make consumers
to purchase in order to make money. For instance customers in rich countries are
encouraged to buy more, “Buy three, pay two” promotion. In consumption phase of the
food supply chain it is all about consumers and retailers. They should organize and think

30
about their food purchase policy. They should be informed about the impact and scarce of
natural resources.
Food processing companies are considered to be one of the major pollutants in the light
industrial sector. Light industrial sector comprises in itself textile and dyeing, food
processing, electroplating, and leather tanning subsectors (Fryer, 1995; Frijns et al.,
2000). In food processing industries the large waste producers are following: milk, cocoa,
chocolate, sugar confections, meat processing, and brewing/distillation (Niranjan and
Shilton, 1994). But industries that are generating waste should think about refining it,
because wastes still may contain some valuable components. But majority of food
processing industries do not do it for several reasons: they do not have the knowledge of
how to extract these valuable components; the economic benefit is low; absence of
legislation which may empower industries for reusing the waste.
2.7.2. Wastewater
Wastewater hold in itself biological materials and dissolved solid. According to World
Health Organization (1993), yeast manufacturing, frozen shrimp processing, sugar cane
distilleries, grapefruit canning generate high amount of wastewater.
Meat processing generates high amount of wastewater, too (Carawan and Pilkington,
1986). Water is raw material in meat packing industry. Complex slaughterhouses
generate high amount wastewater as they use water for sanitizer and cleaning reasons
(Hrudey, 1984). In slaughtering main pollutant is blood (Higgins, 1995).
In dairy food plant water is being used a lot; in rinsing and washing the tanks, cans,
processing equipments, dirt, fuel oil, dust, ash from boilers (Marshall and Harper, 1984).
2.7.3. Solid Waste
Solid waste from different food industries: canning fruits, vegetables, fish generate high
amount of solid waste. From packing house there are bones, inedible meat as a solid

31
waste (WHO, 1993). In beer production there may be variety of leftovers, such as spent
grains, which have value and can be sold as by-products to the agriculture sector (IFC,
2007d). In Figure 2.4 it has been depicted the percentage of postconsumer solid waste,
which is one the most evident influence of the use of packaging.
Figure 2.4: Municipal solid waste generated in the United States by material in 2006. From Environmental
Protection Agency (EPA), 2007.
2.7.4. Air Emissions
Air emission comprises in itself dust, volatile organic compounds, and odor (Niranjan
and Shilton, 1994). WHO (1993) indicate that total suspended particulate (TSP),
combustion products, and volatile organic compounds (VOC) are the primary pollutants
related to the food processing industry that includes to the air emission. Fish processing
using direct-fired driers, beer brewing generates about 4.0 kg TSP/ton (WHO, 1993).
From the fish processing plant occur odor emissions. Combustion products include
carbon monoxide, carbon dioxides and sulfur oxides.

32
2.8. Environmental impact of food supply chain
The world food production is increasing as the population and demand is also increasing
for the food. Expansion of agriculture land is one of the obvious results of agriculture. It
takes time, place and expenses for providing people with ecological services. But
expansion of agriculture lands has its own consequences towards the nature, which result
in deforestation6
and cause release of carbon dioxide to the atmosphere. In US virgin
forests shrunk from 820 million acres in 1620 to about 138 million acres in 1920
(Greeley, 1925). Deforestation was occurring not only because of agriculture use but also
for the exploitation of timber. The US is not alone that is losing virgin forest for
commercial purpose, it has been conducted that by the year of 2030 55% of Amazon
rainforest will be cleared for cattle ranches, for agriculture and commercial use (WWF,
2007). Borneo and Sumatra tropical forests have been deforested for the palm oil
plantations. Deforestation has reached to 130 million hectares over the past decade. This
area is equal to the joint area of France, Italy, and Spain. While deforestation is still
continues in Africa and South America, the recent reports suggest that the global
deforestation rate is declined to 20% since 1990s, because of afforestation efforts
reported by China and Europe. Greenhouse gasses emitted from agriculture, which will
cause climate change in the future. Agriculture also has impact to water use, because
productivity of irrigated crops is approximately three times more than just being watered
by rain (FAO, 2005). For the irrigating and storing water for energy production purposes
in areas of big rivers, large dams have been constructed. Dams have direct impact on
some local species, for instance to salmon that migrate yearly to spawn. Excessive
extraction of irrigation water results in making it not able to reach the oceans. One of the
examples is Aral Sea that is located between Kazakhstan and Uzbekistan, which has been
gradually shrinking due to excessive extraction of irrigation water from rivers which has
been feeding Aral Sea7
.
Animal production has several direct and indirect impacts on the environment. Feed
production, which is about using the land for feed crops and production and application
6
See Appendix B: Deforestation of island Borneo
7
See Appendix C: Satellite view Aral Sea

33
of pesticides, is included to the indirect impact. Direct environmental impact include: use
of land, pollutants that are releasing to water streams, emission of dust and
microorganisms, physical and chemical impact on the land, emission of greenhouse
gasses and ammonia (Ruben M. 2012).
2.9. Ecological footprint and climate change
Human beings, in order to satisfy their needs, they extract fossil fuels and nonrenewable
resources which is degrading the Earth. Earth is the support system that provides us with
major things for mankind survival, such as, water, oxygen, dwelling and food, so we
should take care of it with trying to diminishing our ecological footprint. The ecological
footprint is a scale that measures the productive land with the natural ecosystem needed
per person to support a lifestyle (Ruben O. Morawicki). People are using land for many
reasons like, food production, housing, waste treatment, building roads and so on. It has
been seen that ecological foot print is higher in the rich societies. The global ecological
footprint is approximately 2.2 hectares per capita and it is differentiate in various
countries8
(Global Footprint Network, 2010). Ecological footprint can be computed for
the cities, organization, individuals, and countries. The Earth’s has carrying capacity in
which it is connected with the biocapacity, and count biological productivity of the land
which is not equally distributed around the world. Carrying capacity is the maximum
number of world population the planet can support vaguely while providing them with
food, shelter, water and so on. 50% of biocapacity is contained in eight countries, such as,
USA, Brazil, China, Canada, Russia, Australia, Argentina, and India. Some of the
countries ecological footprint surpasses their biocapacity this makes them importers of
biocapacity. From the eight mentioned countries, USA, India and China are main
importers and the rest are exporters of biocapacity (World Wildlife Fund, 2008). As it has
been measured by the Global Footprint Network, per person global ecological footprint is
2.7 hectares and subtracting it from the global biocapacity, which is 1.8 hectares per
capita, resulted in net ecological deficit 0.9, which means that people are living beyond
8
See Appendix D: Ecological footprint and biocapacity of selected countries in the world

34
their capacity, we are overusing the Earth’s resources. In the Figure 2.5 is depicted the
ecological demand of the people over the last 40 years as compared to the Earth’s
ecological capacity for each year. As it seems from the graph humans started to exceed
nature’s ability to regenerate from the mid-1980s onwards.
Figure 2.5: Humanity’s Footprint on the Planet (Proceedings of the National Academy of Sciences
(PNAS)) (Alex Kirby, BBC News Online environment correspondent, June 24, 2002)
Currently humanity with its ecological footprint uses the equivalent of 1.5 planets with
providing for the people the resources they need and assimilate their wastes. Taking it
into consideration all these it takes the Earth one year and six months to regenerate what
people use in a year. UN claims that if current population and consumption trends
proceed, by the year 2030s we will need equivalent of two9
Earths to support our needs
(Global Footprint Network). But of course we have only one planet which we should take
care of it and do not surpass the limits; we have to try to find the balance, the golden
middle which we can achieve with moving towards sustainable procurement. With
turning resources to waste faster than the waste can turn to be resources again we create
ecological overshoot, exhausting the resources that are important to human life.
Ecological overshoot is almost the same with the ecological deficit. It occurs when
humanity’s demand on natural resources overpass the biosphere’s supply or allowing the
planet to regenerate (Global Footprint Network).
9
See Appendix E: World’s footprint and number of planets.

35
According to the WWF’s bi-annual Living Report, Denmark is considered of having the
world’s fourth largest ecological footprint and the largest in the Europe. The other three
largest ecological footprints belong to Kuwait, Qatar and The United Arab Emirates.
According to the report United States is the fifth in the list. The main reason of Danish to
have the high amount of ecological footprint it is due to its meat consumption and
production. Global Footprint Network which calculates the ecological footprint, admit
that the main reason the ecological footprint is high in Denmark, is because of lots of
land outside Denmark is necessitate to produce animal feed. Organic Denmark10
states
about diet changes towards vegetable proteins in the whole industrialized world as one of
the solutions to the environmental crisis. They suggest that the Danish production of
animal products for exports should be evaluated according to global sustainability issue,
health, and safety demands.
The existing food supply has shown lots of impacts that make the system unsustainable.
To these impacts include; unseasonal production of foods, high intensity of animal
production, lots of waste that come out of foods which can also be by-products, use of
energy, distribution, and packaging. Supply chain has significant influence to climate
change as it is depicted in Figure 2.6, agriculture alone generate 17-32% of global
greenhouse gas emissions (Bellarby et al., 2008).
10
Organic Denmark is a non-profit organization. Their objective is to increase knowledge about organics
among Danes, to encourage organic production and sales in Denmark, and to promote sales and exports of
Danish organic growers and producers.

36
Figure 2.6: Global contribution of agriculture to greenhouse gas emissions.
In the US food system alone consumes close 16% of total energy use (Hendrickson,
1996). Of all water consumption worldwide 25% contributed to the food industry (Okos).
Through unsustainable processing system in industries the pollution of air creates
greenhouse effect which is not allowing the outgoing infrared radiation and warms the
planet, which is causing climate change like, global warming. About global warming
there is film named “An Inconvenient Truth” by former United States Vice President Al
Gore’s campaign. The most important climate changing facts are rising of the sea level,
rising of the temperatures, declining Arctic sea ice, acidifying of the oceans, warming
oceans, and extreme weather change. So solution to this, companies should move towards
sustainable processing system, but there may be a question pop up: Is a 100% sustainable
food company reachable? For achieving the 100% sustainability for the food companies

37
is considered to be desirable because with that they not only focus their business on the
economical pillar but also social and environmental. Currently attaining 100%
sustainability maybe sophisticated issue, due to lack of access to renewable energies like,
solar or wind. Another limit in achieving 100% sustainability may be lack of ingredients
and packaging materials that are made from renewable resources. Nonetheless many
ingredients used in food industry are renewable based, but they have been produced with
non-renewable fuel (Ruben O. Morawicki, 2012). Next limit can be greenhouse gases
such as; nitrous oxide and methane come from raw materials production (Ruben O.
Morawicki, 2012). Nitrous oxide is resulting from livestock; methane is main emission
from the meat and milk production. The consumption of milk and meat can be reduced by
better diets (Leng, 1993), but it cannot be eliminated. As we can see nowadays attaining
100% sustainability is difficult, but it is not mean that companies should stop their
strategies towards sustainability, they should move forward and scrutinize possibilities
for achieving the sustainability in their businesses.
In food supply chains the issues that cause the climate change are included into
production and post-production system where wastes being burned and the gasses that
have been extracted from them, contaminate the air. Climate change make changes to the
Earth surface11
as well.
 The sea level has risen 0.17 m in the last 100 years (Church and White, 2006).
 Recording started from 1880 shows an increase in temperature of 0.8 C (Voiland,
2010).
 Oceans’ acidity is incrementing as a result of the carbon dioxide absorption from
the burning of the fossil fuels (Sabine et al., 2004).
 Extreme weather events that have been indicated by the Climate Extreme Index,
which is in aggregate of many weather indicators, show that since the early 1970s
extreme conditions in U.S. weather have increased (Gleason et al., 2008).
People are extracting their needs from the Earth beyond its capacity without giving break
to the planet in order to regenerate itself.
11
See Appendix F: Retreat of Muir Glacier Bay National Park in Alaska as seen in 1941 (top) and 2004
(bottom)

38
2.10. Food Safety, Health, and Nutrition
People concerns about their health make them pay attention of what they are buying, is
the food produced sustainable and safe. Nowadays in many poor countries there are many
people that suffer from hunger, and malnutrition. According to Lederer (2007) about
18,000 children die each day from hunger. Estimations are that 1.2 billion people may be
starving by the year 2025 (Runge and Senauer, 2007). In the United States according to
the Centre for Disease Control and Prevention considered that 76 million people are sick,
325,000 are hospitalized, and 5,000 die annually from the food poisoning (Mays, 1999).
It has been found that food-borne disease ranks in high stage of infectious disease in the
coming century (Cohen, 2000). The most widespread food-borne pathogens are
connected with animal products, of which comes from factory farms and high-speed
processing facilities (Cheryl Baldwin, 2009). There expanding concern about growing
number of practices that relates to feeding livestock with antimicrobial agents, the
feeding of rendered materials to food animals, increased focus on longer shelf life and
reservation by refrigeration only (Cohen, 2000).
The antibiotics that give incentive to growth in animal agriculture are one of the major
factors that lead the growth in antibiotic resistance in humans (Horrigan et al., 2002;
Sapkota et al., 2007). Antibiotic medications are used to kill bacteria and cure people
from bacteria that can cause illness and disease. Antibiotics play one of the major roles in
the human health. Many diseases that once caused people death now can be cured with
antibiotics. But some bacteria get used to commonly used antibiotics and human body has
been created new “antibiotic resistant bacteria”. An antibiotic resistance is one of the
main health crisis, eroding the discovery of antibiotics and their exposure to clinical
medicine. Antibiotics may have some positive effects on livestock meanwhile it is clear
that deployment of these antibiotics in feeding process of animals leads to “the increase
of antibiotic-resistant bacteria of human significance” (Mathew et al., 2007). Agriculture
antibiotic use presents a major initiative of antibiotic resistance worldwide for four
reasons:

39
1. It is the largest use of antibiotics in the worldwide.
2. More of the use of the antibiotics in agriculture results in subtherapeutic exposure
of bacteria.
3. Drugs of every essential class are utilized in agriculture.
4. World populations are exposed to antibiotic-resistant pathogens through
consumption of animal products (Cheryl Baldwin, 2009).
Thus feeding animals with antibiotics and while eating, their expose into our body may
cause real health problems, because these antibiotics will reduce or eliminate the drugs’
effectiveness, due to enzymes produced by the resistance genes can break down the
antibiotics. With the appearance of antibiotic resistant bacteria in people’s body make
harder to treat them with antibiotics (Horrigan et al., 2002).
Appearing pathogens are also expanding concern, and while partnered with antibiotic
resistance, the potential situation is alarming. This kind of situation has been noticed
recently with the incidence of methicillin-resistant Staphylococcus aureus (MRSA).
Another concern about food supply is a neurologic disease in cattle known as bovine
spongiform encephalopathy that may cause degenerative neurologic disease in humans.
The United States Environmental Protection Agency has stated that current farming
practices are account for 70% of the pollution in the rivers and streams (Cook, 1998).
Such pollutions are harmful for people and may cause certain cancers or reproductive and
endocrine system disorders (Horrigan et al., 2002). Herbicides, fungicides, and fumigants
in every class of pesticide – organophosphates, carbamates, pyrethroids, and especially
organochlorides – have at least one agent capable of influencing a reproductive or
developmental endpoint in laboratory animals or people (Frazier, 2007). While majority
of toxic pesticides have been tabooed, there are still exposure to the pesticides in some
countries. Frazier discovered that exposure of men or women to specific pesticides at
sufficient doses may increase the risk of sperm abnormalities, decreased fertility in male,
spontaneous abortion, birth defects or delay of fetal growth. Pesticides from workplace or
environmental exposures can enter to breast milk (Jing et al., 2008; Mahjoubi-Samet et
al., 2008; Polder et al., 2008; Raab et al., 2008; and Wang et al., 2008).
Food safety is the main concern for the customers, they are thinking about their nutrition.
People started to come up with the idea that food controls the health. Currently in the

40
world lots of food scandals appearing that is strongly related with safety of food. In the
following it has been shown some examples of the food scandals in different countries.
German food scandal; this scandal is mostly occurred about the horsemeat. The current
discovery of phenylbutazone in British horsemeat has caused outrage and interest.
Phenylbutazone is a nonsteroidal anti-inflammatory drug (NSAID) for the short-term
treatment of pain and fever in animals. Phenylbutazone is often reffered as bute (New
York Times. 2012). In the United States and United Kingdom, it is no longer approved
for human use as it can cause severe damages to human body and can have adverse
effects such as suppression of white blood cell production and aplastic anemia. In
Germany products like frozen lasagna that was labeled in nutrition food facts that it
contains beef but instead it contained horsemeat. This issue occurred not only in
Germany but also in other European countries as well. Food controllers from the British
Food Standards Agency (FSA) have found traces of bute in horsemeat intended for
human consumption. Some of them were exported to France before researchers found
that they were contained the painkiller, and may have entered the food chain.
Phenylbutazone has been off the market since 1980s in the US, but in Germany it is
prescribed only for three specific sicknesses: gout, chronic polyathritis and the rare
rheumatic Bekhterev’s Disease, which can cause full rigidity of the spine. Lutz Hein the
head of the German Association of Pharmacology (DGP) stated that “It is definitely not
an over-the-counter drug like Aspirin or Ibuprofen”. Side effects of the bute may include
in itself, stomach and intestinal problems. Veterinarians use bute to treat effected muscles
in horses. Vice-chair of the horse committee in the German Chamber of Veterinarians
Hubertus Lutz is an expert in regulations related to the horsemeat. Discovery of bute in
British carcasses will lead to a meat scandal, because according to Lutz horses that are
taken to the slaughterhouses should never be exposed to the bute in their lifetime. Lutz
said: “Every horse in Europe has an equine passport, which has to be updated after every
purchase or medical treatment; all medications must be listed in the passport. And
slaughter horses must not receive any phenylbutazone”. Germany’s state and federal
governments have agreed for making plan to prevent false labeling of meat products due
to the Europe-wide horsemeat scandal. The ministers from Germany’s 16 stated insisted
and claimed to federal government to increase the fines and penalties who falsify the

41
nutrition facts of the product. The ministers also offered that food companies be legally
required for reporting the cases of about falsely labeled products. Currently, food
companies only have to report to the state regulators if the health of consumers is at risk.
The state and federal governments also discussed about introducing website where the
consumers can be informed about recalled meat products. The world’s one of the big
food companies Swiss-based Nestle recalled beef pasta meals in Italy and Spain after
finding the traces of horse DNA. Falsifying the labeling of the meat products creates
unethical behavior of companies towards consumers. For instance, false label on
beefburgers that shows it is beef but actually it contains horsemeat and horsemeat is
considered a taboo food many countries. Falsifying pork as it is beef which is pork
considered a taboo in Muslim and Jewish communities.
There was a milk scandal in China in 2008. It was about a food safety incident, involving
milk and infant formula, and other food components which are adulterated with
melamine. By November 2008, China reported 300,000 victims, with six infants dying
due to kidney stones and other kidney damage, and 54,000 babies being hospitalized. The
chemical that has been added to the milk appeared to have a high protein content. This
event raised an issue about food safety and political corruption in China, and damaged
the reputation of China’s food export especially with the dairy products.
In 2004 watered-down milk caused 13 infants (BBC, 2004) death due to malnutrition. It
has been found 10 brands fake milk powder on sale in China.
There are several other disease which are mad cow/BSE (Bovine Spongiform
Encephalophaty), salmonella in eggs.
Facing all this malnutrition worldwide, the best for eliminating or reducing the food
system being corrupted, companies should focus on sustainability. Sustainability meaning
here is not only the using green technology and producing food or going green, it is also
about comprising food safety in itself which will focus on healthy nutrition to people and
future. Heller and Keoleian (2000) offer, “A sustainable food system must be founded on
sustainable diet. In the most general sense, this would be a diet that matched energy
intake with energy expenditure while supplying necessary nutrients for a healthy
lifestyle”. In 2004, 66% of adults in US were overweight or obese (University of
Michigan, 2006). With such a diet people in US face three major disease that cause death,

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