Are Certified Supply Chains More Socially Sustainable? A Bargaining Power Analysis-Reference-Cited by-同舟云学术

Are Certified Supply Chains More Socially Sustainable? A Bargaining Power Analysis

Published:2020-12-14 Issue:2 Volume:19 Page:177-192
ISSN:1542-0485
Container-title:Journal of Agricultural & Food Industrial Organization
language:en
Short-container-title:

Author:

Muller Paul¹²,Böhm Michael³,Csillag Péter⁴,Donati Michele⁵^ORCID,Drut Marion²,Ferrer-Pérez Hugo⁶,Gauvrit Lisa³,Gil Jose M.⁶,Hoang Viet⁷,Malak-Rawlikowska Agata⁸,Mattas Konstadinos⁹,Napasintuwong Orachos¹⁰,Nguyen An⁷,Papadopoulos Ioannis⁹,Ristic Bojan¹¹,Stojanovic Zaklina¹¹,Török Áron⁴¹²,Tsakiridou Efthimia⁹,Veneziani Mario⁵,Bellassen Valentin²

Affiliation:

1. BETA , CNRS - University of Lorraine – University of Strasbourg & INRAE , Nancy , France

2. CESAER, AgroSup Dijon, INRAE , Univ. Bourgogne Franche-Comté , 21000 Dijon , France

3. ECOZEPT , Freising , Germany

4. ECO-SENSUS Research and Communication , Szekszárd , Hungary

5. University of Parma , Parma , Italy

6. Centre for Agro-Food Economy & Development, UPC-IRTA , Castelldefels , Spain

7. University of Economics Ho Chi Minh City , Ho Chi Minh City , Viet Nam

8. Warsaw University of Life Science , Warsaw , Poland

9. Aristotle University of Thessaloniki , Thessaloniki , Greece

10. Kasetsart University , Bangkok , Thailand

11. University of Belgrade , Belgrade , Serbia

12. Corvinus University of Budapest , Budapest , Hungary

Abstract

Abstract Food quality schemes (FQS: organic and geographical indication products) are often supposed to be more sustainable by their political advocates. We explore the social sustainability advantage of FQS through the lens of supply chains’ bargaining power (BP) distribution. We propose an indicator synthesizing different sources underlying BP (competition-based, transactional, institutional) and counting two dimensions (fair BP distribution and adaptation capacity), that we apply to 18 FQS supply chains and corresponding reference. FQS perform better than their reference products on both dimensions. This better performance is due to a combination of sources.

Funder

This paper is a research output of the Strength2Food project which was funded from the European Union’s Horizon 2020 research and innovation program

Publisher

Walter de Gruyter GmbH

Subject

General Business, Management and Accounting,Food Science

Link

https://www.degruyter.com/document/doi/10.1515/jafio-2019-0039/pdf

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