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Advancing food supply chain resilience in the post-pandemic era

《工程管理前沿（英文）》页码 107-120 doi: 10.1007/s42524-022-0232-2

摘要： In the post-pandemic era, food supply chains and firms therein are facing unprecedented severe challenges, because once infection is detected, numerous products must be recalled or abandoned, and both suppliers and retailers in the supply chain suffer enormous loss. To survive under the pandemic, retailers have adopted different sourcing strategies, such as contingent sourcing, which, in turn, affect the upstream suppliers and hence the resilience of the whole supply chain. With the rapid development of digital technologies, retailers nowadays can utilize blockchain as a reliable and efficient way to reduce product risk and hence advance the resilience of food supply chains by improving product traceability and inspection accuracy, and making sourcing transparent. In this paper, we develop a game-theoretic model to investigate the interrelation between the retailer’s decisions on blockchain adoption and sourcing strategies. We consider that a retailer originally orders from a risky supplier while conducting an imperfect inspection to detect infected products before selling. The retailer may speculatively keep on ordering from the risky supplier or adopt contingent sourcing by ordering from an alternative safe supplier. The retailer also has an option to implement blockchain to improve the inspection accuracy and product traceability. We derive the optimal retail prices under different sourcing strategies with and without blockchain adoption and then analyze the incentives for sourcing strategy and blockchain adoption. Then, we identify the conditions of an all-win situation for food retailer, supplier, supply chain resilience, and consumers with/without government subsidy. Finally, we extend to consider the situation that some consumers have health-safety concerns and preferences for blockchain adoption.

关键词： food supply chain blockchain contingent sourcing supply chain resilience

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Comments on “Innovations for phosphorus sustainability: implications for the whole food chain” in specialissue of “Sustainable Phosphorus Use in Agri-Food System”

Peter M. VITOUSEK, Xuejun LIU

《农业科学与工程前沿（英文）》 2019年第6卷第4期页码 441-442 doi: 10.15302/J-FASE-2019284

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Co-fermentation of waste activated sludge with food waste for short-chain fatty acids production: effect

Leiyu FENG, Yuanyuan YAN, Yinguang CHEN

《环境科学与工程前沿（英文）》 2011年第5卷第4期页码 623-632 doi: 10.1007/s11783-011-0334-2

摘要： Effect of pH ranging from 4.0 to 11.0 on co-fermentation of waste activated sludge (WAS) with food waste for short-chain fatty acids (SCFAs) production at ambient temperature was investigated in this study. Experimental results showed that the addition of food waste significantly improved the performance of WAS fermentation system, which resulted in the increases of SCFAs production and substrate reduction. The SCFAs production at pH 6.0, 7.0, 8.0, and 9.0 and fermentation time of 4 d was respectively 5022.7, 6540.5, 8236.6, and 7911.7 mg COD·L , whereas in the blank tests (no pH adjustment, pH 8.0 (blank test 1), no food waste addition, pH 8.0 (blank test 2), and no WAS addition (blank test 3)) it was only 1006.9, 971.1, and 1468.5 mg COD·L , respectively. The composition of SCFAs at pH from 6.0 to 9.0 was also different from other conditions and propionic acid was the most prevalent SCFA, which was followed by acetic and n-butyric acids, while acetic acid was the top product under other conditions. At pH 8.0 a higher volatile suspended solids (VSS) reduction of 16.6% for the mixture of WAS and food waste than the sole WAS indicated a synergistic effect existing in fermentation system with WAS and food waste. The influence of pH on the variations of nutrient content was also studied during anaerobic fermentation of the mixture of WAS and food waste at different pH conditions. The release of increased with fermentation time at all pH values investigated except 4.0, 5.0 and in blank test one. The concentrations of soluble phosphorus at acidic pHs and in the blank test one were higher than those obtained at alkaline pHs. Ammonia and phosphorus need to be removed before the SCFAs-enriched fermentation liquid from WAS and food waste was used as the carbon source.

关键词： waste activated sludge (WAS) food waste co-fermentation short-chain fatty acids (SCFAs) pH synergistic effect

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Review on drivers, trends and emerging issues of the food wastage in China

Lin MA,Wei QIN,Tara GARNETT,Fusuo ZHANG

《农业科学与工程前沿（英文）》 2015年第2卷第2期页码 159-167 doi: 10.15302/J-FASE-2015066

摘要： China has successfully achieved food self-sufficiency over the past 50 years, however, with large inputs and losses. To meet the challenge of feeding a growing population with limited resources, many studies have explored options for improving productivity and efficiency of the food production. However, there have been few studies into the potential of reducing food loss along the whole food production-consumption chain. Here we review the literature on food waste in China. We briefly analyze (1) the drivers that influence levels of food waste in the food chain, (2) examine trends in the volumes and types of food wasted at different stages in the food chain, (3) assess the environmental and resource consequences of food waste in the food chain, and (4) evaluate the policy and stakeholder responses to the emerging challenges. It is concluded that reducing food loss and meeting food security in China requires a coherent institutional structure that promotes the synergistic outcomes of research, policy and education. Suggested key actions include (1) improving machinery and facility for sowing, harvesting, transportation and storage, which can reduce food loss by up to 50%, and (2) improving food waste recycling management, based on coupled food production and consumption systems.

关键词： food security food chain food wastes and losses environmental impacts

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Sludge reduction during brewery wastewater treatment by hydrolyzation-food chain reactor system

LI Lijie, YANG Shuo, WANG Qunhui, LI Xuesong

《环境科学与工程前沿（英文）》 2008年第2卷第1期页码 32-35 doi: 10.1007/s11783-008-0025-9

摘要： During brewery wastewater treatment by a hydrolyzation-food chain reactor (FCR) system, sludge was recycled to the anaerobic segment. With the function of hydrolyzation acidification in the anaerobic segment and the processes of aerobic oxidation and antagonism, predation, interaction and symbiosis among microbes in multilevel oxidation segment, residual sludge could be reduced effectively. The 6-month dynamic experiments show that the average chemical oxygen demand (COD) removal ratio was 92.6% and average sludge production of the aerobic segment was 8.14%, with the COD of the influent at 960–1720 mg/L and hydraulic retention time (HRT) of 12 h. Since the produced sludge could be recycled and hydrolyzed in the anaerobic segment, no excess sludge was produced during the steady running for this system.

关键词： FCR interaction antagonism oxidation brewery wastewater

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新形势下国家食物安全战略研究

谭光万,王秀东,王济民,梅旭荣,刘旭

《中国工程科学》 2023年第25卷第4期页码 1-13 doi: 10.15302/J-SSCAE-2023.04.005

摘要：这就要求农业生产在数量充足的基础上，重在保障质量安全、营养健康^{[

关键词：

食物安全；大食物观；食物供应链；营养结构；食物减损；绿色低碳

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A NEW APPROACH TO HOLISTIC NITROGEN MANAGEMENT IN CHINA

《农业科学与工程前沿（英文）》 2022年第9卷第3期页码 490-510 doi: 10.15302/J-FASE-2022453

摘要：

● Progress on nitrogen management in agriculture is overviewed in China.

关键词： 4R technology food chain N management N use efficiency soil-crop system sustainable management

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基于全产业链视角的粮食安全风险识别与管控策略

梅旭荣 ,张琳 ,袁龙江 ,胡向东 ,谢玲红 ,吴孔明 ,王国刚 ,王晓君

《中国工程科学》 2023年第25卷第4期页码 39-49 doi: 10.15302/J-SSCAE-2023.04.008

摘要： major research fields include dryland water saving agriculture in Northern China, water resource and foodstrong>Funding project:Chinese Academy of Engineering project “Strategic Research on National FoodSafety Risk Control”(2021-HZ-07), “Strategic Research on Transformation of Agricultural Food System

关键词：粮食安全风险；管控策略；风险管控体系；全产业链

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TRANSFORMING CHINESE FOOD AND AGRICULTURE: A SYSTEMS PERSPECTIVE

《农业科学与工程前沿（英文）》 2023年第10卷第1期页码 4-15 doi: 10.15302/J-FASE-2023493

摘要：

● The goals of Chinese food and agriculture have shifted from grain self-sufficiency to diversified goals, including protecting natural resources, reducing pollution and greenhouse gas emissions, and improving food safety and nutrition.

关键词： food systems food security nutrition climate change

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Soil security and global food security

《农业科学与工程前沿（英文）》 doi: 10.15302/J-FASE-2023530

摘要：

● Much of the world’s agricultural land has been degraded through soil loss and degradation of soil organic matter.

关键词： Agriculture soil security food security regenerative

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Pricing and production strategies in remanufacturing from the perspectives of supply chain: Review and

《工程管理前沿（英文）》 doi: 10.1007/s42524-023-0251-7

摘要： Remanufacturing is widely recognized as beneficial to the environment and a circular economy. However, remanufacturing is more complex than traditional manufacturing due to the effects of government policy, uncertainty of consumer preferences, competition and cooperation among firms, and so on. These factors motivate academics to optimize remanufacturing outcomes, especially for product pricing and production. This study reviews the published literature on pricing and production strategies in remanufacturing from four perspectives of supply chain, namely, government policy, consumer characteristics, relationships among firms, and supply chain structures. Review results can benefit scholars/practitioners in the future by highlighting the challenges and opportunities in remanufacturing strategies.

关键词： remanufacturing reverse and closed-loop supply chain circular economy

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Development and challenges of green food in China

Mahmood ul HASSAN, Xin WEN, Jiuliang XU, Jiahui ZHONG, Xuexian LI

《农业科学与工程前沿（英文）》 2020年第7卷第1期页码 56-66 doi: 10.15302/J-FASE-2019296

摘要：

Green food in China refers to a wide array of primary and processed agricultural products that are safe, nutritious and of high quality for human consumption. Green food has been certified and produced following the principle of sustainability since the 1990s, making historic achievements in providing quality food, protecting the environment, increasing farmer income, and nurturing agricultural brands over the past 30 years in China. Today, the green food industry enters a steady-growth stage in terms of cultivation area, product number and sales. This article summarizes the history of the development of green food in China and current achievements, analyze major challenges that may hamper further development of the industry, and propose strategies to address these challenges, i.e., optimization of the food supply chain, deep food processing, and utilization of food wastes.

关键词： green food food losses storage processing transportation sustainability

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Global challenges of food safety for China

Joseph J. JEN

《农业科学与工程前沿（英文）》 2018年第5卷第3期页码 291-293 doi: 10.15302/J-FASE-2017167

摘要：

Ever since the Melamine event, China has faced challenges of food safety both domestically and globally. With the economic development, the Chinese consumers are demanding high quality, nutritious, and safe foods from the food industry but are not willing to pay higher prices. The Chinese food chain system of mostly small and medium enterprises presents challenges to the government to monitor and implement food safety laws and regulations. The academia and media are learning to take on their responsibilities with some success. Discussions and potential solutions of the global challenges of the five pillars for the food safety in China are presented here.

关键词： food safety challenges food industry government academia media consumer

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Modeling of the resilient supply chain system from a perspective of production design changes

《工程管理前沿（英文）》页码 96-106 doi: 10.1007/s42524-022-0235-z

摘要： Building an effective resilient supply chain system (RSCS) is critical and necessary to reduce the risk of supply chain disruptions in unexpected scenarios such as COVID-19 pandemic and trade wars. To overcome the impact of insufficient raw material supply on the supply chain in mass disruption scenarios, this study proposes a novel RSCS considering product design changes (PDC). An RSCS domain model is first developed from the perspective of PDC based on a general conceptual framework, i.e., function-context-behavior-principle-state-structure (FCBPSS), which can portray complex systems under unpredictable situations. Specifically, the interaction among the structure, state and behavior of the infrastructure system and substance system is captured, and then a quantitative analysis of the change impact process is presented to evaluate the resilience of both the product and supply chain. Next, a case study is conducted to demonstrate the PDC strategy and to validate the feasibility and effectiveness of the RSCS domain model. The results show that the restructured RSCS based on the proposed strategy and model can remedy the huge losses caused by the unavailability of raw materials.

关键词： resilient supply chain supply chain disruption domain modeling product design changes

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TRANSFORMATION OF FOOD SYSTEMS: HOW CAN IT BE FINANCED?

《农业科学与工程前沿（英文）》 2023年第10卷第1期页码 109-123 doi: 10.15302/J-FASE-2023483

摘要：

● The analysis of financing for the transformation of food systems requires first a consideration of costs.

关键词： financial markets food systems development financing consumer expenditures public budgets Sustainable Development Goals

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标题作者时间类型操作

Advancing food supply chain resilience in the post-pandemic era

期刊论文

Comments on “Innovations for phosphorus sustainability: implications for the whole food chain” in specialissue of “Sustainable Phosphorus Use in Agri-Food System”

Peter M. VITOUSEK, Xuejun LIU

期刊论文

Co-fermentation of waste activated sludge with food waste for short-chain fatty acids production: effect

Leiyu FENG, Yuanyuan YAN, Yinguang CHEN

期刊论文

Review on drivers, trends and emerging issues of the food wastage in China

Lin MA,Wei QIN,Tara GARNETT,Fusuo ZHANG

期刊论文

Sludge reduction during brewery wastewater treatment by hydrolyzation-food chain reactor system

LI Lijie, YANG Shuo, WANG Qunhui, LI Xuesong

期刊论文

新形势下国家食物安全战略研究