A Multi-Objective Model for Sustainable Perishable Food Distribution Considering the Impact of Temperature on Vehicle Emissions and Product Shelf Life

The food distribution process is responsible for significant quality loss in perishable products. However, preserving quality is costly and consumes a tremendous amount of energy. To tackle the challenge of minimizing transportation costs and CO2 emissions while also maximizing product freshness, a...

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Bibliographic Details
Published in:Sustainability 2020-08, Vol.12 (16), p.6668
Main Authors: Gharehyakheh, Amin, Krejci, Caroline C., Cantu, Jaime, Rogers, K. Jamie
Format: Article
Language:English
Subjects:
Carbon dioxide
Containers
Distribution costs
Emissions
Energy consumption
Food processing
Food production
Food products
Food quality
Food supply
Food waste
Freshness
Genetic algorithms
Impact strength
Microorganisms
Model accuracy
Objectives
Perishable foods
Prediction models
Product quality
Refrigeration
Route planning
Routing
Shelf life
Sorting algorithms
Supermarkets
Supply chains
Sustainability
Temperature effects
Vehicle emissions
Vehicle routing
Vehicles
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Summary:The food distribution process is responsible for significant quality loss in perishable products. However, preserving quality is costly and consumes a tremendous amount of energy. To tackle the challenge of minimizing transportation costs and CO2 emissions while also maximizing product freshness, a novel multi-objective model is proposed. The model integrates a vehicle routing problem with temperature, shelf life, and energy consumption prediction models, thereby enhancing its accuracy. Non-dominated sorting genetic algorithm II is adapted to solve the proposed model for the set of Solomon test data. The conflicting nature of these objectives and the sensitivity of the model to shelf life and shipping container temperature settings are analyzed. The results show that optimizing freshness objective degrade the cost and the emission objectives, and the distribution of perishable foods are sensible to the shelf life of the perishable foods and temperature settings inside the container.
ISSN:2071-1050
2071-1050
DOI:10.3390/su12166668