• Enhancing resiliency of perishable product supply chains in the context of the COVID-19 outbreak

      Shanker, S; Barve, A; Mudulib, K; Kumar, A; Garza-Reyes, Jose Arturo; Maulana Azad National Institute of Technology, Bhopal, India; Papua New Guinea University of Technology, Lae, Morobe Province, Papua; London Metropolitan University; University of Derby; Doon University, India (Taylor and Francis, 2021-03-02)
      Globally, countries are struggling to fulfil customer demands due to the effects of the COVID-19 pandemic on perishable food supply chains (PFSCs). This study aims to analyse the factors influencing PFSCs during the pandemic and improve their resiliency. This is essential as some factors discourage the productive execution of PFSCs and decrease organizational performance, thus lowering stakeholder satisfaction. This study has been conducted in two phases. The first phase, through extensive review and discussion with experts, identifies the influencing factors related to supply chain (SC) disturbances in PFSCs. In the second phase, a hybrid method i.e. g-DANP, a combination of grey-decision making trial and evaluation laboratory and analytic network process, is employed to develop a hierarchical structure to measure their influence. The proposed framework is validated with a case of the current COVID-19 outbreak. The study revealed that factors, restriction on import-export and fear of violation of social distancing guidelines, are the primary “cause” group factors; whereas, price variation of perishable products and panic buying and stockpiling are the crucial “effect” group factors affecting the PFSCs. The findings also enrich existing literature by providing analytical support to relationships between various factors affecting PFSCs during the pandemic. The results of this study can be utilised by decision-makers to anticipate the operative and long-haul effects of COVID-19 on PFSCs and create plans to deal with the pandemic.