Authors: Christos Fotopoulos; George Maglaras; Michael Bourlakis
Abstract
The purpose of this study is to shed light on the differences in value outcomes within the
Greek food chain by examining its key members and to illustrate which members are
contributing towards value creation. Greek food companies evaluated the value outcomes of
their supply chain based on key competitive priorities. The primary producers were found to
have the worst value outcomes, the best outcomes were noted for the catering firms whilst
the other members had strong results in specific value outcomes. Other findings show the
chain members and their core activities responsible for value creation. They also suggest that
the Greek food chain has still many characteristics of a traditional chain and many
improvements are required to reach the “best value chain” status. The authors provide
specific managerial implications emanating from this work and suggest future research
avenues.
Keywords: Traditional supply chain Best value supply chain Value creation Value
outcome Food supply chain
Journal: ( – )
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Conference: Glasgow, Scotland (2011)