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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Qian Mijia1 and Kinya Tamaki2
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DOI:10.17265/2159-5275/2022.03.003
Affiliation(s)
1. E-Business Inc., Toranomon 1-17-1, Minato-ku, Tokyo 105-6405, Japan
2 Aoyama Gakuin University, Shibuya 4-4-25, Shibuya-ku, Tokyo 150-8366, Japan
ABSTRACT
Regarding the social problem of food loss in Japan, about 10%-20% of agricultural products (e.g. vegetables and fruits) are seen as “non-standardized foods” or “surplus foods” by the Agricultural Cooperative Association. Those foods are then discarded. The Tamaki Laboratory of the School of Business, Aoyama Gakuin University is promoting the “SDGs Food Loss Regeneration Project” through industry and academic collaboration—as a research study—to solve this social problem.Therefore, the purpose of this research is the following three subjects: (1) Indicate the design of VCM (value chain management). VCM corresponds to the planning, manufacturing, and sales meetings of “SDGs Moist Vegetable Cake”, and the roles of stakeholders engaged in each area of VCM. (2) Design various BOMs (bill of materials) corresponding to the VCM. Describe how to use BOM and the significance of using each BOM in cooperation. (3) In order to verify the effectiveness of the “SDGs Food Loss Regeneration Project” with “SDGs Moist Vegetable Cake”, conduct and analyze questionnaire surveys and consider the results.
KEYWORDS
SDGs (sustainable development goals), CE (circular economy), food loss reduction, VCM (value chain management), BOM (bill of materials).
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