Making lean supply work in the food industry

David Simons; Donna Samuel; Michael Bourlakis; Andrew Fearne

Making lean supply work in the food industry

In: Dynamics in chains and networks

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David Simons

David Simons ¹Food Process Innovation Research Unit, Cardiff Business School, Aberconway Building, Colum Drive, Cardiff, CF10 3EU, United Kingdom

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Donna Samuel

Donna Samuel ²Lean Enterprise Research Centre, Cardiff Business School, Aberconway Building, Colum Drive, Cardiff, CF10 3EU, United Kingdom

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Michael Bourlakis

Michael Bourlakis ³School of Agriculture, Food and Rural Development, Agriculture Building, University of Newcastle upon Tyne, Newcastle upon Tyne, NE1 7RU, United Kingdom

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, and

Andrew Fearne

Andrew Fearne ⁴Centre for Food Chain Research, Department of Agricultural Sciences, Imperial College, Wye, Ashford, Kent, TN25 5AH, United Kingdom

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Type:: Chapter

Pages:: 111–117

DOI:: https://doi.org/10.3920/9789086865260_014

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This paper investigates the application of lean supply operations for firms operating in the U.K. food sector. The examination of transaction cost economics theory aims to shed extra light on the food retailer-supplier relationship and to illustrate possible areas that require further attention. A model based on two variables, trust and contract complexity, is developed to explain how the UK food sector differs from exemplar Lean Supply. Our findings indicate the retailers’ opportunistic behaviour when dealing with suppliers, leading to the creation of eroded trust in the food channel. We suggest that a “benefit-sharing” written agreement in concordance with contract complexity can result in the successful application of lean supply in the food sector.

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Dynamics in chains and networks

E-Book ISBN:: 9789086865260

Publisher:: Wageningen Academic

Print Publication Date:: 10 Oct 2004

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- Life Sciences

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Making lean supply work in the food industry

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Dynamics in chains and networks

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