In pursuit of sustainable food and catering procurement in the UK HE sector: In-house versus outsourced implementation modes

Maysara Sayed, Linda C. Hendry, Marta Zorzini

Research output: Contribution to conferencePaperpeer-review

Abstract

Within the context of food & catering, this paper presents exploratory case study evidence for three Universities pursuing Sustainable Procurement (SP) using an in-house implementation mode; and two Universities that outsource. A conceptual model is proposed, suggesting that each mode has distinctive challenges and facilitators towards SP; yet both can aid the University in reaching its sustainability objectives. However, by considering Transaction Cost Economics, the results also show that the advantage of outsourcing to professionals, with well-established food and catering SP expertise, brings information asymmetries in developing initial outsourcing contracts, which can lead to poorer sustainability performance than initially expected.
Original languageEnglish
Publication statusPublished - 11 Apr 2016
Event3rd International EurOMA Sustainable Operations and Supply Chains Forum - Lancaster University, Lancaster, United Kingdom
Duration: 11 Apr 201612 Apr 2016
http://www.lancaster.ac.uk/lums/euromaforum/

Conference

Conference3rd International EurOMA Sustainable Operations and Supply Chains Forum
CountryUnited Kingdom
CityLancaster
Period11/04/1612/04/16
Internet address

Keywords

  • sustainable procurement
  • outsourcing
  • in-house
  • implementation modes
  • food & catering procurement;
  • transaction cost economics
  • multi-case study

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