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Sustainability 2017, 9(9), 1511;

The Green Supply Chain Design and Marketing Strategy for Perishable Food Based on Temperature Control

School of Economics and Management, Changshu Institute of Technology, Changshu 215500, China
Jiangsu Key Laboratory of Modern Logistics, School of Marketing and Logistics Management, Nanjing University of Finance and Economics, Nanjing 210023, China
Business School, Nanjing University, Nanjing 210093, China
College of Automobile and Traffic Engineering, Nanjing Forestry University, Nanjing 210037, China
Author to whom correspondence should be addressed.
Received: 12 June 2017 / Revised: 6 August 2017 / Accepted: 16 August 2017 / Published: 25 August 2017
(This article belongs to the Special Issue Sustainability in Food Supply Chain and Food Industry)
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With the intensification of global warming and the levy of energy tax, more industries are paying attention to energy saving and reduction of carbon footprint. For the food industry, energy cost in the supply chain of perishable food is quite high because of cold-chain transport and storage. Therefore, the efficacies of cold chain management and inventory control are the key factors that increase the efficiency of food supply chain and make it more ecological. This research analyzes the degradation process of perishable food and determines the optimal temperature of the cold chain as well as the optimal price to maximize the channel profit. We prove that there is an optimal price with a certain temperature and develop an efficient search algorithm to find the optimal temperature. We also perform sensitivity analyses to test which parameters affect the channel profit significantly. Numerical experiments are conducted to illustrate the proposed models. View Full-Text
Keywords: supply chain model; marketing strategy; perishable food; temperature control supply chain model; marketing strategy; perishable food; temperature control
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Yang, S.; Xiao, Y.; Zheng, Y.; Liu, Y. The Green Supply Chain Design and Marketing Strategy for Perishable Food Based on Temperature Control. Sustainability 2017, 9, 1511.

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