As the practice of a firm in one country owning production facilities in another has increased, several theories have developed to explain why production facilities do not always have local owners who would presumably be more familiar with local business conditions. A transaction cost...

By 2010, foodservice establishments are projected to capture 53 percent of consumers' food expenditures, whereas in 1980, foodservice captured less than 40 percent. The foodservice industry accounts for approximately 4 percent of the Gross Domestic Product and about 11 million jobs. It has been...

Efficient Consumer Response (ECR) is an industry-wide, collaborative initiative to re-engineer the grocery supply chain. This report presents findings from a study of ECR adoption in Minnesota grocery stores. Data were collected through interviews with managers of forty stores that are broadly...

This paper discusses a number of stylized facts and empirical patterns regarding agri-food trade flows as well as foreign direct investments in food processing and retailing. This evidence supports the hypothesis of an increasingly global food system. We identify the main factors at work such as...

Consumers in the United States consume 53 pounds of pork per capita per year. Forty percent of that pork enters the market by way of a contract with a packer or an integrated supply chain arrangement. Chinese consumers consume 37 pounds per capita. Eighty percent of that pork is produced in the...

The demand for natural foods has been growing steadily over the past decade. As more mainstream grocers and investor-owned, natural food chains respond to this increased demand, the viability of local, independent natural food co-ops (TCNFCs) was used to assess organizational options. The study...

Replaced with revised version of paper 12/16/10.

The use of electronic commerce for quality control and cost cutting efficiencies by the food and agricultural industries in the United States is the focus of this paper. The food industry engages in e-commerce through 1.) Internet shopping for consumers called business-to-consumer (B2C)...

Based on interviews with retail food store managers and a subsequent survey, this paper traces the pathways that spawn competence acquisition in the retail food industry. It finds that having an essential capability for learning, that is, obtaining new ideas, concepts, methods, tends to breed...

Non-traditional retailers such as warehouse club stores, discount drug stores, and discount mass merchandisers are new competitors for traditional food retailers. It is expected that non- traditional retailers will account for roughly 14 percent of total grocery sales by the turn of the century....