(in Polish) Sustainable Supply Chains for Food Systems 2600-MFS-SSFS-Host

After completing the course students:
K_W04 know and understand the contemporary civilizations’ dilemmas as to the system of satisfying the society food needs know and understand the contemporary civilizations’ dilemmas as to the system of satisfying the society food needs
K_W05 know and understand the phenomena and processes occurring in the sphere of logistics in the food system
K_W06 know and understand basic principles of creating and developing various forms of entrepreneurship and integrating the value chain in the food system
K_U01 can and are able to use management theory to relate the innovation process to the business model
K_U02 can and are able to properly recognize and interpret chances, threats, strengths and weaknesses of a given business model
K_U04 can and are able to analyze, diagnose and prepare reports on the functioning of the value chain within a team and disseminate results of the team work in a communicative way and debate in English
K_U06 can and are able to plan and organize own work and team work
K_U07 can and are able to self-educate and expand knowledge in the field of innovation and technology management
K_K01 are ready to take part in discussions and express opinions on topics related to the diffusion of innovation and technology
K_K02 are ready to comply with ethical standards
K_K03 are ready to think in an entrepreneurial and creative way
K_K04 are ready to responsibly perform professional roles in the field of the food system value chain management

The final grade consists of:
(1) attendance and class activity (10%)
(2) individual and team assignments accompanying regular classes and homework (50%)
(3) final exam (40%)

The method of calculation of the final grade
very good (5) - 92-100% all points
fairly good (4,5) - 84-91% all points
good (4) - 76-83% all points
satisfactory (3,5) - 68-75% all points
sufficient (3) - 60-67% all points

Class 1:
(1) D. Li, X. Wang, H. K. Chan and R. Manzini. (2014). Sustainable food supply chain management. International Journal of Production Economics, 152, 1–8.
(2) F. Fassio & N. Tecco. (2019). Circular economy for food: A systemic interpretation of 40 case histories in the food system in their relationships with SDGs. Systems, 7(3), 43.
Class 2:
(3) S. Ammirato, A.M. Felicetti, M.Ferrara, C. Raso & A. Violi. (2021). Collaborative Organization Models for Sustainable Development in the Agri-Food Sector. Sustainability, 13(4), Article 4.
(4) Y.T. Kor, J. Prabhu & M. Esposito. (2017). How Large Food Retailers Can Help Solve the Food Waste Crisis. Harvard Business Review, December 2017.
Class 3:
(5) T.M. Simatupang, P. Piboonrungroj & S.J. Williams. (2017). The emergence of value chain thinking, International Journal of Value Chain Management, No 8 (1), pp. 40-57
(6) Bammann, H. (2019). Participatory value chain analysis for improved farmer incomes, employment opportunities and food security. Pacific Economic Bulletin, Vol. 22, No 3, pp. 113-125.
Class 4:
(7) J.M. Bloemhof, M. Soysal. (2017). Sustainable Food Supply Chain Design. In: Bouchery Y., Corbett C., Fransoo J., Tan T. (eds)
Class 1:
(1) D. Li, X. Wang, H. K. Chan and R. Manzini. (2014). Sustainable food supply chain management. International Journal of Production Economics, 152, 1–8.
(2) F. Fassio & N. Tecco. (2019). Circular economy for food: A systemic interpretation of 40 case histories in the food system in their relationships with SDGs. Systems, 7(3), 43.
Class 2:
(3) S. Ammirato, A.M. Felicetti, M.Ferrara, C. Raso & A. Violi. (2021). Collaborative Organization Models for Sustainable Development in the Agri-Food Sector. Sustainability, 13(4), Article 4.
(4) Y.T. Kor, J. Prabhu & M. Esposito. (2017). How Large Food Retailers Can Help Solve the Food Waste Crisis. Harvard Business Review, December 2017.
Class 3:
(5) T.M. Simatupang, P. Piboonrungroj & S.J. Williams. (2017). The emergence of value chain thinking, International Journal of Value Chain Management, No 8 (1), pp. 40-57
(6) Bammann, H. (2019). Participatory value chain analysis for improved farmer incomes, employment opportunities and food security. Pacific Economic Bulletin, Vol. 22, No 3, pp. 113-125.
Class 4:
(7) J.M. Bloemhof, M. Soysal. (2017). Sustainable Food Supply Chain Design. In: Bouchery Y., Corbett C., Fransoo J., Tan T. (eds) Sustainable Supply Chains. Springer Series in Supply Chain Management, Vol 4, 395-411
(8) M.M. Hasan, M., Lu, Y. Nekmahmud and M.A. Patwary. (2019). Green business value chain: a systematic review. Sustainable Production and Consumption, No 20, pp. 326–339.
Class 5:
(9) I. Djekic, L. Batlle-Bayer, P. Bala, P. Fullana-i-Palmer, A. R. Jambrak. (2021). Role of the Food Supply Chain Stakeholders in Achieving UN SDGs. Sustainability 13, No. 16: 9095
(10) M.E. Porter, M.E., M.R. Kramer M.R. (2011). Creating Shared Value: How to Reinvent Capitalism and Unleash a Wave of Innovation and Growth, Harvard Business Review, 89 (1-2), 62-77
Class 6:
(11) K.C. Grunert. (2011). Sustainability in the Food Sector: A Consumer Behaviour Perspective. International Journal on Food System Dynamics, 2(3), 207–218
(12) K. White, D.J. Hardisty and R. Habib. (2019). The elusive green consumer. Harvard Business Review, 11(1), 124-133.

Class 7:
(13) M. Shacklett. (2017). How technology is transforming the food supply chain. Food Logistics, July 2017, pp.18-22
(14) M. Attaran. (2020). Digital technology enablers and their implications for supply chain management. Supply Chain Forum: An International Journal, 21(3), 158–172. Open access: https://www.tandfonline.com/doi/epdf/10.1080/16258312.2020.1751568?needAccess=true

Supplementary reading:
• P. J. Ericksen. (2008). Conceptualizing food systems for global environmental change research, Global Environmental Change, Vol. 18, pp. 234–245
• R.K. Mitchell, B.R. Agle, D.J. Wood. (1997). Toward a Theory of Stakeholder Identification and Salience: Defining the Principle of Who and What Really Counts. Academy of Management Review, 22 (4), 853–886
• R. Nidumolu, C.K. Prahalad, M.R, Rangaswami. (2009). Why Sustainability is Now the Key Driver of Innovation, Harvard Business Review, 87(9), 56-64
• R. Zhong, X. Xu, L. Wang. (2017). Food supply chain management: systems, implementations, and future research Industrial Man