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Resilience in the food chain:a study of business continuity management in the food and drink industry - FT0352

Modern supply chains are complex networks that link organisations, industries and economies. Commercial pressures and ‘best practice’ supply chain management have encouraged companies to reduce inventory levels, outsource services and buy-in goods, relying increasing on just-in-time delivery of those goods and services. At the same time corporate risk management requirements have increased awareness of the need for effective risk and continuity management to protect the financial wellbeing of the firm. There are concerns (Christopher et al 2002; Peck and Juttner 2003) that this may simply result in the transfer of contractual liability from one party to another, rather than an improvement in the resilience of the supply chain as a whole. This study aims to establish whether the existing continuity management and emergency preparedness measures, in place within the food and drink industry, are likely to provide systemic resilience. If they are not, it will explore measures that could be taken to improve the situation.
The scientific objectives are to:

1.Identify cases of actual disruptions experienced, near misses and known weaknesses in these sectors, which illustrate the extent and range of significant disruptions, for which measures should be undertaken to ensure Business Continuity.

2.Assess the extent and quality of Business Continuity Planning in the food and drink industry in relations to a limited number of ‘key’ product categories.

3.Highlight (without identifying individual companies), potential or actual shortcomings in Business Continuity Planning processes within the sectors studied.

4.Identify generic options for improvement which could be used to minimise unacceptable levels of risk, identified as likely to cause significant disruption to the food and drink industry.

5.A systems-based approach will be used to identify linkages between threats to food supply and to identify monopoly suppliers.
Project Documents
• Final Report : Resilience in the food chain:a study of business continuity management in the food and drink industry   (923k)
Time-Scale and Cost
From: 2005

To: 2006

Cost: £66,000
Contractor / Funded Organisations
University - Cranfield
Food and Drink              
Food Chain              
Food Industry Sustainability Strategy              
Food manufacturing industry              
Food Safety              
Manufacturing Efficiency              
Other Policy              
Sustainable Development              
Sustainable Farming and Food              
Fields of Study
Resource Efficient and Resilient Food Chain