Resumen

RODRIGUEZ GUEVARA, Edgar Guillermo. Identification of practices in sustainable supply chain management for the food industry. Pensam. gest. [online]. 2018, n.45, pp.129-160. ISSN 1657-6276.  https://doi.org/10.14482/pege.45.10554.

The article presented below aims to identify the practices implemented in the management of the sustainable supply chain of companies of the food industry at the international level. For its methodological development, a review of a sample of scientific documents was made that allowed the identification of practices through analysis of the discourse and reticular analysis to show the multiple relationships between the dimensions and categories associated to the sustainable supply chain management. The results contribute to the understanding of sustainability in the productive aspects associated with the economic, social and environmental spheres, contributing to the transfer of scientific knowledge to entrepreneurs, researchers and production managers in an industry that faces a competitive environment characterized by the demands on traceability and safety, changes in consumer demands and food safety.

Códigos JEL: L23 -L66 - M11

Palabras clave : Sustainable Supply Chain Management; Sustainable practices; Food industry.

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