Loughborough University
Leicestershire, UK
LE11 3TU
+44 (0)1509 263171
Loughborough University

Loughborough University Institutional Repository

Please use this identifier to cite or link to this item: https://dspace.lboro.ac.uk/2134/26824

Title: Utilisation of internet of things to improve resource efficiency of food supply chains
Authors: Jagtap, Sandeep
Rahimifard, Shahin
Keywords: Internet of things
Food supply chain
Resource efficiency
Issue Date: 2017
Publisher: CEUR-WS.org (© The Authors)
Citation: JAGTAP, S. and RAHIMIFARD, S., 2017. Utilisation of internet of things to improve resource efficiency of food supply chains. IN: Salampasis, M., Theodoridis, A. and Bournaris, T. (eds). Proceedings of the 8th International Conference on Information and Communication Technologies in Agriculture, Food and Environment (HAICTA 2017), Chania, Crete Island, Greece, September 21-24, 2017, pp.8-19.
Series/Report no.: CEUR Workshop Proceedings; 2030
Abstract: The food sector is increasingly facing significant challenges throughout the supply chain to become more resource efficient. In this context, three critical areas of focus are the reduction of food waste, energy, and water consumption. One of the key factors identified as an obstacle to improving resource efficiency is the lack of suitable capabilities to collect, exchange and share real-time data among various stakeholders. Having such capabilities would provide improved awareness and visibility of resource use and help make better decisions that drive overall productivity of the supply chain. The principle concept of the ‘Internet of Things' (IoT) has been used in several applications to improve overall monitoring, planning, and management of supply chain activities. This paper explores the feasibility of adopting such IoT concepts to improve the resource efficiency of food supply chains. An IoTbased framework is proposed to support the incorporation of relevant data into supply chain decision-making models for the reduction of food waste, energy and water consumption.
Sponsor: This work was supported by the Engineering and Physical Sciences Research Council (EPSRC) Centre for Innovative Manufacturing in Food [Reference: EP/K030957/1].
Version: Accepted for publication
URI: https://dspace.lboro.ac.uk/2134/26824
Publisher Link: http://ceur-ws.org/Vol-2030/HAICTA_2017_paper2.pdf
ISSN: 1613-0073
Appears in Collections:Conference Papers and Presentations (Mechanical, Electrical and Manufacturing Engineering)

Files associated with this item:

File Description SizeFormat
HT_SR_haicta2017_1 (final).pdfAccepted version461.41 kBAdobe PDFView/Open


SFX Query

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.