Entwicklung eines Modells zur Umsetzung einer ökologisch orientierten Beschaffung in der Ernährungswirtschaft (Volume 10) (English shop)

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The author develops a model for implementing environmentally oriented procurement of food raw materials. The starting point is the environment-related image and supply risk, identified systematically according to the new St. Gallen Management Model combined with stakeholder theory and the theory of sustainable resource management. The design model developed here demonstrates the support required at the normative, strategic and operational levels of the management process and simplifies implementation in the procurement process of the food industry by means of three instruments. The raw material analysis examines negative environmental impacts and sustainability-related supply risks. It is based on the methodology of hot-spot analysis, which is adapted to the requirements of procurement and extended by a risk analysis. The raw material portfolio enables prioritisation and goal setting through a condensed presentation of the analysis results. The measures navigator shows possible design options as well as the determinants of their selection and configuration. In developing these instruments, methods of sustainability, procurement and risk management are combined with one another.