Sustainability Practices in Food Supply Chains: How is Wine Different?

• Autores: Madeleine E. Pullman, Michael J. Maloni, Jesse F. Dillard
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 21, Nº 1, 2010, págs. 35-56
• Idioma: inglés
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• Dialnet Métricas: 3 Citas
• Resumen

  • Environmental stewardship has received much attention in the wine industry, but firms must also address social sustainability to be considered a ‘sustainable’ company. In this research, we compare qualitative and quantitative evidence of sustainability practice adoption of wine and other food producers. To this end, we first performed interviews with 14 winery and 18 food processing operations managers or owners in the northwestern United States. We then used the interviews to develop a questionnaire and surveyed all wine and food producers in the same region, receiving responses from 56 wineries and 61 food processors. The results indicate differences in sustainability practices and performance impacts across the two sectors. Specifically, we find that winery managers place more emphasis on certain environmental practices, which in turn improve product quality. Additionally, wineries with higher adoption rates of social sustainability practices find that these efforts pay off in better wine quality and better overall market perceptions.