Effects of institutional pressures on the governance of food safety in emerging food supply chains: a case of Lebanese f
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Effects of institutional pressures on the governance of food safety in emerging food supply chains: a case of Lebanese food processors Gumataw Kifle Abebe1 Accepted: 6 May 2020 © Springer Nature B.V. 2020
Abstract Food safety has become a major development challenge and a key influence on the strategic behavior of food companies. The study seeks to analyze the effect of perceived institutional pressures on the governance of food safety and the effect this may have on food safety performance in emerging food supply chains. The research develops a conceptual framework that links perceived institutional pressures, degree of food manufacturer-supplier relationships, food safety practices, and food safety output. The hypothesized relationships were tested in the Middle Eastern context, where food safety concerns are rising. Accordingly, a survey was carried out to collect data from food quality/safety managers representing 94 food processors across Lebanon. The study finds that perceived institutional pressures have a direct and strong effect on the degree of integration in the agro-food supply chain (i.e., in terms of long-term relationships, strategic information sharing, information technology connection, and logistic integration), and such an integration, in turn, increases the intensity of food safety practices and food safety performance. However, in the absence of strong manufacturer-supplier relationships, perceived institutional pressures do not lead to improved food safety performance. The study suggests that long-term food manufacturer-supplier relationship is necessary if agro-food chain actors are to respond to established regulatory demands, industry practices, and social norms. Keywords Institutional pressures · Food safety governance · Food safety performance · Supply chain integration Abbreviations GVC Global value chain TCE Transaction costs economics IT Information technology FSMS Food Safety Management Systems HACCP Hazard analysis critical control point BRC British Retail Consortium ISO International Organization for Standardization SQF Safe quality food IFS International Food Standard FSSC Food Safety System Certification IRB Institutional Review Board AUB American University of Beirut PLS-SEM Partial least squares structural equation modeling CR Composite reliability * Gumataw Kifle Abebe [email protected] 1
Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, Beirut 1107 2020, Lebanon
VIF Variance inflation factor HTMT Heterotrait–Monotrait ratio AVE Average variance extracted R2 Coefficient of determination Q2 Cross-validated redundancy IPMA Importance-performance map analysis
Introduction In the highly globalized agro-food supply chains, food safety has become a societal concern and critical factor in influencing the strategic behavior of food companies (Diekmann and Theuvsen 2019; Ait Hou et al. 2015). Agro-food supply chains are increasingly exposed to various food safety hazards (Esteki et al. 2019; Nayak and Waterson 2019). Pas
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