DIRECT, a tool for change: Co-designing resource efficiency in the food supply chain

Verghese, K, Lockrey, S, Rio, M and Dwyer, M 2018, 'DIRECT, a tool for change: Co-designing resource efficiency in the food supply chain', Journal of Cleaner Production, vol. 172, pp. 3299-3310.


Document type: Journal Article
Collection: Journal Articles

Title DIRECT, a tool for change: Co-designing resource efficiency in the food supply chain
Author(s) Verghese, K
Lockrey, S
Rio, M
Dwyer, M
Year 2018
Journal name Journal of Cleaner Production
Volume number 172
Start page 3299
End page 3310
Total pages 12
Publisher Elsevier BV
Abstract The problem of food waste has captured global attention in recent times. The United Nations Food and Agricultural Organisation (FAO) estimates that around one-third of the edible parts of food produced for human consumption is lost or wasted globally; equivalent to 1.3 billion ton each year. This paper investigates a newly developed tool to help support better resource management for food manufacturers in dealing with the food waste issues. Our primary contribution lies in our dissection of the participatory nature of the tool development i.e. how do we engage the industries involved for the best social, environmental and economic outcomes? We use a case study method, drawing on data deriving from the various food manufacturing organisations and research partners involved in the development and use of the Dynamic Industry Resource Efficiency Calculation Tool (DIRECT). Through this approach a deep understanding of people and processes involved with the tool development is established, by a 'triangulation' of multiple data from a number of project contexts to develop our insights. We conclude by revealing the establishment of new food manufacturing projects for DIRECT, in terms of what the recent commissioners of said projects identify as the value the tool and process provide, and what that might mean for better food waste outcomes in the future. This validates utilising a co-design approach demonstrated in our paper, and justifies further research into broadening the adoption of such methods in addressing food waste.
Subject Industrial Design
Keyword(s) Food manufacturing
Resource efficiency
Sustainability tool
Food waste
True cost of waste
Co-design
Stakeholder engagement
DOI - identifier 10.1016/j.jclepro.2017.10.271
Copyright notice © 2017 Elsevier Ltd. All rights reserved.
ISSN 0959-6526
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