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A LCA Technique to Measure the Socially Business Responsible Profile: The Case of Food Industry

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Social Life Cycle Assessment

Abstract

In the business management literature, many scholars have examined the impacts of business social performance on different groups of stakeholders. This book chapter suggests a technique to assist in improving our understanding regarding the social impacts of businesses in general and food industry in particular. It is based on life cycle product thinking and the scoring/benchmarking techniques. The suggested indicators examine both the social impacts of businesses and the various needs of different stakeholder groups. Finally, it is tested in a case study of a sample of 10 businesses in food sector. The suggested methodology will provide evidence for the social impact of food products and businesses which are played a crucial role in societies’ viability and sustainability. The findings show that a low social profile have been achieved from the sampled businesses. The majority of the sampled businesses have achieved scores below the mean score of each suggested indicators at every stage such as procurement, production and distribution.

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Authors and Affiliations

  1. Business Economics and Environmental Technology Laboratory, Department of Environmental Engineering, Democritus University of Thrace, Xanthi, Greece

    Ioannis E. Nikolaou & Thomas Tsalis

  2. Department of Environment, University of the Aegean, Mytilene, Greece

    Konstantinos Evangelinos

Authors
  1. Ioannis E. Nikolaou
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  2. Thomas Tsalis
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  3. Konstantinos Evangelinos
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Correspondence to Ioannis E. Nikolaou .

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  1. SgT Group and API, Hong Kong, Hong Kong

    Subramanian Senthilkannan Muthu

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Nikolaou, I.E., Tsalis, T., Evangelinos, K. (2019). A LCA Technique to Measure the Socially Business Responsible Profile: The Case of Food Industry. In: Muthu, S. (eds) Social Life Cycle Assessment. Environmental Footprints and Eco-design of Products and Processes. Springer, Singapore. https://doi.org/10.1007/978-981-13-3236-4_2

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