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RESPONSIBLE SOURCING PRACTICES IN TURKEY, THE CASE OF FOOD AND BEVERAGE INDUSTRY

Journal Name:

  • Ordu Üniversitesi Sosyal Bilimler Araştırmaları Dergisi

Publication Year:

  • 2016

Key Words:

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
An increase in environmental awareness has affected companies in many aspects, including sourcing. It is vital for natural assets to be managed sustainably and used efficiently across all industries of the economy, in the particular food industry. The aim of this study is to investigate the largest companies’ responsible sourcing practices in food&beverage industry. These companies are the biggest consumer of primary resources so they have a significant effect on sustainability in the industry. The paper includes an examination of 23 food&beverage companies in the Top 100 rankings by The Istanbul Chamber of Industry (ISO). Responsible sourcing practices of companies have been analyzed into two parts as assessment and collaboration. Survey, interview and analysis of secondary data method were used together. According to results, while assessment practices mostly focused written supplier requirements, collaboration practices focused on providing training.
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  • Turkish

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