Case Studies In Food Retailing And Distribution

Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: the impact of retail concentration and the ongoing relevance of independent retailing how social forces impact upon food retailing and consumption trends in organic food retailing and distribution discussion of how wellbeing and sustainability have impacted the sector perspectives on the future of food retailing and distribution This book is a volume in the Consumer Science and Strategic Marketing series. Addresses business problems in in food retail and distribution Includes pricing and supply chain management Discusses food retailing in urban and rural settings Covers both global distribution and entry in developing nations Features real-world case studies that demonstrate what does and does not

This comprehensive text provides the latest research on key concepts, principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and, in turn, the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields, they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health, sustainability and equity in relation to food systems, Healthy and Sustainable Food Systems examines what constitutes a food system, with chapters on production, manufacturing, distribution and retail, among others. The text explores health and sustainable diets, looking at issues such as overconsumption and waste. The book ends with discussions about the politics, policy, personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health, this text introduces core knowledge for students, academics, practitioners and policy-makers from a range of disciplines including food and nutrition sciences, dietetics, public health, public policy, medicine, health science and environmental science.

Written by a leading expert in the field, this is the first thorough critical review of retail planning policy in Britain (including Scotland and Wales). It covers recent changes in government policy and guidance, and examines retail policy within a broader economic and social context. Planning for Retail Development explains key events and debates in the evolution of retail planning policy, at central and local government levels, since the 1960s and draws contrasts between the 1980s, a period in which retail developers were encouraged by central government to expand away from town centres, and the more recent emphasis on protection and promotion of town centres as the most appropriate location for new development. The book develops a critical evaluation of past and present retail planning policies, based upon analyses of retailers’ objectives and of typical consumer shopping behaviour. Relationships between retail planning and wider societal concerns, including sustainable development, social inclusion and urban regeneration are also examined and analysed and guidelines for future policy objectives and content are drawn.

This book surveys the landscape of supermarket retailing in Africa, showing how this expanding part of the retail sector is changing consumerism on the continent. Drawing on research covering retail formats, consumer behaviour, strategies, operation research, ICT, relationship marketing, and market linkage, the book investigates the many factors impacting the growth of supermarkets in Africa. The contributors employ theories, concepts, and methods in order to help us to understand changing consumer behaviour, the strategies used by suppliers to access supermarkets, the role of service suppliers in the growth of the sector, and ultimately how supermarkets can assist in making the market linkage between producers and consumers in Africa. The chapters provide a comprehensive exploration of modern retail, discussing its growth and future, identifying consumer preferences, as well as suggesting solutions to the challenges that retailers and suppliers on the continent face in developing the sector. This book will be of interest to scholars and students of the retail sector and retail management in Africa.

In the world of economics and business, engaging with loyal customers while also seeking out new, potential customers is a must. With the recent advancements of social media technology, these operations have increased the need for more developed methods to mesh consumer-business relationships and retention. The Handbook of Research on Retailing Techniques for Optimal Consumer Engagement and Experiences is a thought-provoking reference source that provides vital insight into the application of present-day customer relationship management within the retail industry. While highlighting topics such as digital communication, e-retailing, and social media marketing, this publication explores in-depth merchandiser knowledge as well as the methods behind positive retailer-consumer relationships. This book is ideally designed for managers, executives, CEOs, sales professionals, marketers, advertisers, brand managers, retail experts, academicians, researchers, and students.

Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customers face today. With a basis in literature review and theoretical background, the book illustrates specific case studies on food shopping experiences, food consumption experience in restaurants, and food experience and events, as well as insights on the methodological tools adopted throughout. Topics include food and food service design, the creation of customer loyalty through experiences, communication strategies like food promotion and event management, and defining product positioning in a competitive environment. This book is an excellent resource for industry professionals in the food and beverage sectors, including those who work in marketing, communication, hospitality, and management, as well as students studying business management, tourism management, event management, applied marketing, and consumer behavior. Presents the challenges customers face in their away-from-home food shopping Explains how customer food experiences can be created Contains best practice examples of how food companies achieve a competitive advantage by creating memorable customer experiences

The Food, Conservation, and Energy Act of 2008 directed the U.S. Dept. of Agr. to conduct a 1-year study to assess the extent of areas with limited access to affordable and nutritious food, identify characteristics and causes of such areas, consider how limited access affects local populations, and outline recommend. to address the problem. This report presents the findings of the study, which include results from two conferences of national and internat. authorities on food deserts and a set of research studies. It also includes reviews of existing literature, a national-level assessment of access to large grocery stores and supermarkets, analysis of the economic and public health effects of limited access, and a discussion of existing policy interventions. Illus.