Supply Chain Strategies for Perishable Products: The Case of Fresh Produce

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Challenges in perishable food supply chains for sustainability management: A developing economy perspective (2020, background): “There have been several studies focusing on PFSCs (Ali et al., 2017; Blackburn and Scudder, 2009; Rijpkema et al., 2014).”
Competitive food supply chain networks with application to fresh produce (2013, background): “1 I· · · Food Firm 1 Food Firm I Most of fresh produce items reach their peak quality at the time of production, and then deteriorate substantially over time (Blackburn and Scudder (2009)).”
A Review on Quantitative Models for Sustainable Food Logistics Management (2012, background): “Additionally, authors (Ahumada and Villalobos, 2009b; Blackburn and Scudder, 2009; Rong et al., 2011) regard costs of food quality decay, cooling, wastage and product loss as part of the main cost groups.”
Quality, safety and sustainability in food distribution: a review of quantitative operations management approaches and challenges (2010, background): “Blackburn and Scudder (2009) look at the supply chain of fresh produce that has a deteriorating quality after harvest.”
On the Lambert W function: EOQ applications and pedagogical considerations (2010, methodology): “Failing to recognise that this equation has an exact solution via the Lambert W function, [10] provide an approximate solution with the following lower bound,”