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Food Retail Industry (food + retail_industry)

Distribution by Scientific Domains

Humanities and Social Sciences	50%
Business, Economics, Finance and Accounting	50%

Selected Abstracts

Seeing sustainability in business operations: US and British food retailer experiments with accountability

BUSINESS STRATEGY AND THE ENVIRONMENT, Issue 4 2007
Alastair Iles
Abstract This article compares how food retail industries in Britain and the United States are facing sustainability challenges. The British and US industries are in different stages of maturity in identifying and responding to sustainability. Some UK retailers have begun developing broad-based accountability systems that may aid them to see sustainability in their business operations. By examining what retailers are doing, how accountability systems can inform retailers and the business case for accountability, this article argues that retailers can gain significant business advantages with strategies to improve accountability. Compared with their American counterparts, British retailers may be better placed to deal with sustainability issues in future. Copyright © 2005 John Wiley & Sons, Ltd and ERP Environment. [source]

Measuring Market Power for Food Retail Activities: French Evidence

JOURNAL OF AGRICULTURAL ECONOMICS, Issue 2 2000
Alexandre Gohin
In this paper we develop and estimate an empirical model of pricing behaviour for food retail firms in both a quantity-setting oligopoly engaged in the joint production of demand-related final goods and a quantity-setting oligopsony for supply-unrelated wholesale goods. The procedure consists of estimating an inverse demand system for the final goods, single supply functions for the wholesale goods and the retail industry first-order profit-maximisation conditions, from which an estimate of the degree of imperfect competition and of oligopoly-oligopsony power for the different commodities can be retrieved. The model is applied to the French food retail industry and three commodities are distinguished: dairy products, meat products and other food products. We strongly reject the hypothesis that French food retail firms behave competitively, and more than 20 and 17 per cent of the wholesale-to-retail price margins for dairy products and meat products, respectively, can be attributed to oligopoly-oligopsony distortions. [source]

The consolidation wave in U.S. food retailing: A European perspective

AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 4 2001
Neil Wrigley
This article assesses, from the perspective of a European academic, the intense wave of acquisition and merger driven consolidation that swept through the U.S. food retail industry during the late 1990s. It reviews the characteristics and causes of that consolidation wave, placing emphasis on the regulatory history of the industry, the consequences of its financial reengineering during the 1980s, and the link between Wal-Mart's entry into the industry and the consolidation wave. The article then assesses the extent to which a shift in regulatory policy and practice by the Federal Trade Commission at the very end of the decade may have altered the pattern and scale of consolidation in the industry. Finally, it considers the future landscape of U.S. food retail consolidation, debating the consequences for the consolidation process of the period of FTC regulatory tightening during 1999/2000 and the likely implications of a Bush administration appointee heading the FTC [EconLit Classifications: L810, L190, G340, L400]. © 2001 John Wiley & Sons, Inc. [source]

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 3 2007
Daniel Lin
ABSTRACT:, One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications. [source]