Razlozi nastajanja otpada hrane u maloprodajnom opskrbnom lancu prehrambenih proizvoda

master's thesis

• Title (english): Reasons for occurrence of food waste in retail food supply chain
• Author: Marina Šerbeđija
• Mentor: Kristina Petljak (mentor)
• Granter: University of Zagreb; Faculty of Economics and Business; (Department of Trade and International Business); Zagreb
• Defense date and country: 2019-09-17, Croatia
• Scientific / art field, discipline and subdiscipline: SOCIAL SCIENCES; Economics

Abstract

Predmet istraživanja ovoga rada je utvrditi razloge nastajanja otpada hrane u maloprodajnom opskrbnom lancu prehrambenih proizvoda. Opskrbni lanac prehrambenih proizvoda sastoji se od pet faza: proizvodnje, skladištenja i manipulacije, prerade i pakiranja, distribucije na tržište te krajnje potrošnje. U svakoj fazi opskrbnog lanca potrebno je osigurati odgovarajuće uvjete kako bi se smanjili gubici i otpad hrane. Primarno istraživanje provedeno je u maloprodajnom poduzeću Dergez d.o.o., u Koprivničko-križevačkoj županiji s ciljem utvrđivanja razloga nastajanja otpada hrane u različitim kategorijama proizvoda. Istraživanje je pokazalo kako najviše otpada hrane nastaje u kategoriji „svježe voće i povrće“, dok se najčešći uzroci nastajanja otpada hrane odnose na česti pritisak dobavljača da se naruči veća količina proizvoda nego što je potrebno, smanjenu kvalitetu svježih proizvoda prilikom dostave u prodavaonicu, naručivanje prevelikih količina proizvoda i stvaranje velikih količina zaliha, nepoželjno ponašanje kupaca prilikom kupovine te nedostatak tolerancije i visoki zahtjevi kupaca prema izgledu i obliku svježih proizvoda. Najčešći načini pomoću kojih se nastoji smanjiti otpad hrane u maloprodajnom poduzeću odnose se na poticanje kupaca na kupovinu proizvoda kojih ima više na zalihama te sniženja i popusti za proizvode koji su pri isteku roka trajanja.

Abstract (english)

The subject of research of this paper is to establish reasons for occurrence of food waste in retail food supply chain. The food supply chain consists of five stages: production, storage and handling, processing and packaging, distribution to the market and final consumption. At each stage of the supply chain, appropriate conditions must be provided to reduce food losses and waste. The primary research was conducted at the retail company Dergez d.o.o. in the Koprivnica-Križevci County, with the aim to identify the reasons for occurrence of food waste in different product categories. The research showed that most food waste comes from the category of „fresh fruit and vegetables“, while the most common causes of food waste are related to frequent supplier pressure to order more products than needed, reduced quality of fresh product when delivered, ordering to many products and creating big amounts of stocks, undesirable customer behavior, lack of tolerance and high customer demands according to the appearance and shape of fresh products. The most common ways to reduce food waste in their retail company refers to encourage customers to buy products of which there are more in stocks and discounts for products with short shelf life.

• Keywords: opskrbni lanac; upravljanje opskrbnim lancem; gubici hrane; otpad hrane; maloprodaja
• Keywords (english): supply chain; supply chain management; food loss; food waste; retail
• Language: croatian
• URN:NBN: urn:nbn:hr:148:413775
• Study programme: Title: Economics; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra ekonomije (magistar/magistra ekonomije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-09-17 11:13:42