Best practices in the industry and other regulation standards seem to indicate that the industry has to work on reducing emissions. Some of the restaurants have attempted to make use of batch deliveries, In batch deliveries, the deliveries are clubbed. Some give promotions to those diners that walk in and pick their own food.
Now considering this from the perspective of a consumer, I would feel that I when I have to pick up the food myself I would use a car. Using a vehicle, would still be a form of wastage. On the other hand, if I was a delivery person and I used a car, it is again wastage. Therefore, the issue is not about increasing sustainability by improving some ways in which delivery is done but rather the whole supply chain of operation must be considered.
The industry issue that is going to be improved is the sustainability issues introduced in food delivery.
1. The restaurant must be placed near places that are easily accessible for a major target population even by a bike.
2. Similarly, it is necessary for there to be some form of strategic location where suppliers can reach the place directly.
Therefore, a complete structural revision is needed in order to implement a sustainable delivery system.
Week 5: Overview of Literature
Some of the work sources that will be useful for my research are as follows,
Akkerman, R., Farahani, P. & Grunow, M. (2010). Quality, safety and sustainability in food distribution: a review of quantitative operations management approaches and challenges. Or Spectrum, 32(4), pp.863-904.
Sustainability in food delivery networks by introducing multimodal hub networks is discussed in this work.
Crane, A. & Matten, D. (2016). Business ethics: Managing corporate citizenship and sustainability in the age of globalization. Oxford University Press.
Corporate Sustainability ethics to be maintained is presented in this research work which will be useful for the researcher to understand how newer practices that are adhering to existing ethics will be introduced.
1. According to the mind map, the restaurant being placed near central issues is still a feasible option, but in addition, the restaurant can make use of a strategic time and energy reducing multimodal hub network.
2. Ethical supply chain sourcing must be done.
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