ENERGY BALANCE IN SUSTAINABLE FOOD SUPPLY CHAIN PROCESSES Riccardo - - PowerPoint PPT Presentation

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ENERGY BALANCE IN SUSTAINABLE FOOD SUPPLY CHAIN PROCESSES Riccardo - - PowerPoint PPT Presentation

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Third International Workshop on Food Supply Chain (WFSC 2014) Making Food Supply Chains Efficient, Responsive and Sustainable ENERGY BALANCE IN SUSTAINABLE FOOD SUPPLY CHAIN PROCESSES Riccardo Accorsi , Riccardo Manzini, Andrea Gallo, Alberto

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SLIDE 1

ENERGY BALANCE IN SUSTAINABLE FOOD SUPPLY CHAIN PROCESSES

Riccardo Accorsi, Riccardo Manzini, Andrea Gallo, Alberto Regattieri, Cristina Mora

Third International Workshop on Food Supply Chain (WFSC 2014)

Making Food Supply Chains Efficient, Responsive and Sustainable

San Francisco, CA 4th – 7th November, 2014

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SLIDE 2

Aim & Goals of the Research

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

The scope of this working paper are:

  • Highlight the role of supply chain decisions in addressing environmentally

care behaviour,

  • Assess the energy trade-off in perishable food supply chains,
  • Provide a decision-support tool to design sustainable supply chains for

perishable food products from-crop-to-fork,

  • Identify the most energy-intensive operations/activities in perishable agro-

food supply chains.

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SLIDE 3

Problem statement

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

  • The agro-food systems are identified as the main source and human-induced

greenhouse gases (GHGs) emissions (Desjardins et al., 2007)

  • Modern agro-food system (post 70s) are energy intensive and highly fossil fuel

dependent due to:

  • adoption of chemical fertilizers and pesticides,
  • use of agriculture equipment and vehicles,
  • irrigation systems,
  • processing and packaging lines,
  • Climate-controlled storage of products,
  • transport and product distribution
  • Agro-food systems depend by worldwide availability of low cost energy and

are not sustainable in long term

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SLIDE 4

Some Evidences

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

Italian agro-food sector GHGs emissions (Castaldi et al., 2009)

Agro-food Process/Activity

CO2eq. (Mtons/year) %

  • CO2eq. Per capite

(kg/year)

Agriculture 47.1 45.3 805 Farming, Enteric fermentation 11.6 11.2 198 Farming, Sewage and waste (i.e., N2O, NH4) 6.9 6.6 117 Storage/Distribution 19.8 19.1 339 Industrial processing 5.5 5.3 94 Packaging 13.1 12.6 224 Italian Agro-food Sector 104 18.8 1778 Italian Total GHGs emissions 553 100 9543

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SLIDE 5

Agro-food system assessment

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

  • The intensive agro-food system is one of the least efficient since consumes

much more energy than it provides.

  • A renowned metric for the assessment of the environmental efficiency of a

product or a processes is the index of sustainability (IS):

  • Where Econsumed accounts the exploited

energy and Esupplied represents the energy content of the products supplied to the consumers.

E E

plied sup consumed

IS =

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SLIDE 6

Agro-food system assessment

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

  • For food the supplied energy is given by its energy content (i.e., kcal or kWh).
  • For food the consumed energy is the amount of energy required for

agriculture, processing, packaging, storage, and distribution processes.

  • Some examples (Church, 2005) :
  • IS = 127 for salad via air from U.S.A. to U.K.
  • IS = 97 for asparagus from Chile to U.K.
  • IS =66 for South-Africans carrots consumed in U.K.

E E

plied sup consumed

IS =

100 200 300 400 500 600 1900 1970 2000 2050

Food IS avg

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SLIDE 7

Agro-food operations

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

  • The design of efficient agro-food operations from-farm-to-fork is widely

debated by literature:

  • This paper builds-up upon existing researches (i.e., Rong et al., 2009 and Van

der Vorst et al., 2009) and provides a DSS for energy balance in food supply chains

Reference in FSC Problem formulation/ Solving approach Math model Decision support tool Problem characteristics Multi- stage Multi- product Multi- period Multi- modal Multi-

  • bjective

Temp- based Quality- based Was te Environ goal Van der Vorst et al., 1998 Simulation ✓ ✓ ✓ ✓ ✓ ✓ Ljungberg et al., 2001 ILP/Analytical approach ✓ ✓ ✓ Rong et al., 2009 MILP ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ Oglethorpe, 2010 Goal Programming ✓ ✓ ✓ ✓ ✓ Bosona et al., 2011 Clustering ✓ ✓ Zucchi et al., 2011 MILP ✓ ✓ ✓ This paper MILP ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

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SLIDE 8

A MILP model

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

  • A MILP model is implemented into a user friendly windows application to

support decision-making. The MILP model:

  • Includes 4 stages: crop, processing/packaging facility, storage facility,

consumer centers (e.g., markets, retailers)

  • Considers multiple periods and multiple products.
  • Involves storage temperature and shelf life issues in accordance with a time-

based qualit y curve (Rong et al., 2009).

  • Aims to minime the overall energy consumed by agro-food operations plus

the lost energy given by expired products.

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SLIDE 9

A MILP model

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

  • The food supply chain network considered by the A MILP model:

Distribution Centre (D) Retailers, markets (S) Growers (L) Packaging (P)

xlp Transportlp Load Capacity Inventory Waste Proc/Storage Capacities Inventory Waste Storage Capacities xpd Transportpd Load Capacity xds Transportds Load Capacity Harvest capacity Waste

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SLIDE 10

A MILP model

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

  • The objective function of the model includes the energy contributions given

by:

  • Crop
  • Processing/Packaging
  • Storage
  • Transport
  • Expired food

∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑∑∑∑ ∑ ∑ ∑ ∑∑∑∑ ∑ ∑∑∑∑ ∑ ∑∑∑∑ ∑ ∑∑∑∑

= ∈ = = ∈ = = = = ∈ = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

+ + + + + + + + + + + + + + + +

I i PDS pds T t t pds i K k PD pd T t t pd k pd k I i q q K k PD pd T t pd i t pd k q i I i q q K k M m P p D d T t t d p m k q i p i I i q q K k M m L l P p T t t p l m k q i l i K k M m D d S s T t t s d m k s d m k m K k M m P p D d T t t d p m k d p m k m K k M m L l P p T t t p l m k p l m k m

we waste z coolepd storagee inventory xpd pe xlp ce s transportd distds coolem me d transportp distpd coolem me p transportl distlp coolem me

1 1 , , 1 1 , , , 1 1 1 1 , , , , , 1 1 1 1 1 1 1 , , , , , , , 1 1 1 1 1 1 1 , , , , , , , 1 1 1 1 1 , , , , , , 1 1 1 1 1 , , , , , , 1 1 1 1 1 , , , , , ,

max max max

) ( ) ( ) ( min

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SLIDE 11

A MILP model

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

  • The set of constraints formulated in the model includes:
  • Food demand fulfillment
  • Stock balancing within processing/packaging and storage

facilities

  • Capacity constraints for harvest, processing, storage operations
  • Flow balancing across supply chain stages
  • Expired food product flows
  • Integer number of transport means
  • Quality level degradation (Rong et al., 2009)
  • Storage temperature settings
  • The MILP formulation is built upon existing research (Rong et al., 2009), but
  • includes transport modality choices and capacities (i.e., integer

constraints)

  • adds the harvest capacities to meet products seasonality
  • account agriculture energy requirements in the problem.
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SLIDE 12

A Decision-support tool

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

  • The MILP model has been integrated into a decision support tool developed

in C# language and available for any Microsoft based operative system (OS). The tool includes:

  • a database management system (DBMS) for data collection
  • a geographic informative system (GIS)
  • an AMPL interface to run the model with a commercial linear solver
  • a graphic user interface (GUI) for user-friendly analysis and outputs

visualization.

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SLIDE 13

A Decision-support tool

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

  • The MILP model has been integrated into a decision support tool developed

in C# language and available for any Microsoft based operative system (OS): GIS Interface Nodes saturation Report IS value Period setting Quality setting

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SLIDE 14

An application

  • The decision-support tool has been applied to a numerical applications.
  • The fruits considered for the testing phase are pears, peaches and apricots.
  • Fruits are supplied by two growers, packaged in four facilities, then stored by

three warehousing facilities, and finally ship to four retailers located in Emilia-Romagna, Italy.

  • Ten level of quality are considered across the food life cycle.

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

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SLIDE 15

An application

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

Multiple scenarios are optimized and assessed:

  • Scenario 1. Considers a small scale food supply chain within the regional

Emilia-Romagna area.

  • Scenario 2. Considers a large scale supply chain where growers are located

in Spain for peaches and apricots and Portugal for pears.

  • Scenario 3. Considers again the small scale regional supply chain but

assumes to adopt more energy-efficient equipments/plants for agriculture and packaging facilities. The input energy requirements for agriculture and packaging processes are between 10-12% less than the Scenario 1.

  • Scenario 4. Reduce the storage capacities and packaging capacities of the

available facilities.

  • Scenario 5. Builds upon the second one, but reduces the storage capacities of

distribution nodes and decreases of 10% the energy efficiency of warehousing.

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SLIDE 16

An application

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

Multiple scenarios are optimized and assessed:

1 2 3 4 5 6 7 0-10 10-100 100-1000 1000-10000 10000-100000 Supply Chain Nodes Energy Consumption (MWh/horizon of Analysis) Scenario 1 Scenario 2 Scenario 3 Scenario 4 Scenario 5

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SLIDE 17

An application

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SLIDE 18

Results

Agriculture (MWh) Processing/Packaging Storage Transport Total Scenario 1 3401 66258 258 33 69950215 663520 105 Scenario 2 2648 62354 243 161 65405429 630400 104 Scenario 3 2937 56318 243 28 59524827 630400 94 Scenario 4 2993 59689 238 35 62954498 663520 95 Scenario 5 1728 57775 270 129 59901523 646980 93 IS Energy Consumption (MWh) Scenario Energy Supplied (MWh)

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

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SLIDE 19

Further Development

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014

  • Given a specific food supply chain network, the tool optimizes the foods

cycles from crops to consumers, leading toward a more energy-saving approach in food supply chain management.

  • Further studies will certainly include a comprehensive analysis of which are

the main drivers and leverages toward a more sustainable food supply chain:

  • the size of the supply chain (local vs. global vs. glocal, i.e., global

when need, local when possible),

  • the product seasonality (seasonal products vs. off-season

products) and the product varieties,

  • the industrial infrastructure efficiencies,
  • the transport mode efficiencies,
  • the intermodality opportunity,
  • the consumers habits (e.g., diets and quality acceptance)
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SLIDE 20

Thank You

  • Eng. Riccardo Accorsi, Ph.D.

Alma Mater Studiorum – University of Bologna (Italy) Department of Industrial Engineering – DIN riccardo.accorsi2@unibo.it

Energy balance in sustainable food supply chain processes Third International Workshop on Food Supply Chain – WFSC 2014 – San Francisco, CA, November 4th-7th, 2014