Incorporating Sustainability into Procurement Decision Making for Food Supply Chains - York, Helene S.
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Bridging the divide between traditional supply chain theory, language, and practices and the urgent need to incorporate sustainability into supply chain decision-making, Incorporating Sustainability into Procurement Decision Making for Food Supply Chains offers a novel approach to understanding modern food systems and how to use procurement to improve them. While existing literature often treats supply chain management and sustainable food systems as separate domains, this resource uniquely integrates these evolving fields. It directly addresses the challenges faced by supply chain teams, who…mehr

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Produktbeschreibung
Bridging the divide between traditional supply chain theory, language, and practices and the urgent need to incorporate sustainability into supply chain decision-making, Incorporating Sustainability into Procurement Decision Making for Food Supply Chains offers a novel approach to understanding modern food systems and how to use procurement to improve them. While existing literature often treats supply chain management and sustainable food systems as separate domains, this resource uniquely integrates these evolving fields. It directly addresses the challenges faced by supply chain teams, who increasingly need to collaborate to forge resilient and ethical food supply chains. Drawing on real-world experience and current research, Incorporating Sustainability into Procurement Decision Making for Food Supply Chains illuminates the inner workings of food production and sourcing, revealing practical pathways for incorporating environmental, social, and financial responsibility into procurement decision-making. Business students will gain a critical understanding of sustainability principles and their practical application in the food sector, while sustainability students will learn the strategic thinking and tactical approaches of supply chain management. This guidebook empowers both groups to develop a shared understanding and vocabulary, fostering the interdisciplinary collaboration essential for achieving organizational sustainability goals and securing a more sustainable future for our food systems as they evolve.
Autorenporträt
Helene S. York is a Professional Faculty Member at the Haas School of Business, University of California, Berkeley, where she teaches Building Values-based Supply Chains to Improve the Food System. She is also an Adjunct Faculty Member at the Culinary Institute of America's Master's Program in Food Systems, where she teaches Sustainability, Climate Change, and Biodiversity Loss. Having finished a full-time career leading both food procurement decision-making and sustainability initiatives with global responsibilities for several leading food companies, Helene is now teaching, mentoring, writing, and inspiring others to think more critically and take bolder actions. She earned an A.B. from Harvard College and an M.B.A. from the Yale School of Management.