Additive manufacturing in edible product supply chain: a sustainable perspective

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dc.contributor.authorLi, Wenqi
dc.contributor.authorEkren, Banu Y.
dc.contributor.authorAktas, Emel
dc.date.accessioned2025-06-03T13:44:57Z
dc.date.available2025-06-03T13:44:57Z
dc.date.freetoread2025-06-03
dc.date.issued2025-08-07
dc.date.pubOnline2025-04-27
dc.description.abstractAs the quest for healthier lifestyles intensifies, there is a growing demand for customized nutritional options, challenging the traditional food supply chain with its perishable goods and unpredictable demand patterns. This paper explores the potential of additive manufacturing, or 3D printing, as an innovative solution to these challenges. We present a conceptual framework to assess the impact of AM on the supply chain of edible products, including food and medicine, through the lens of sustainability—encompassing environmental, social, and economic perspectives. Our systematic literature review identifies five key strategies through which AM can enhance supply chain sustainability: distributed localized manufacturing, in-house production, delayed production, mass customization, and on-demand production. This research contributes valuable insights for industry practitioners and policymakers, guiding them toward exploiting AM's potential to revolutionize the sustainable supply chain management of edible products. Our findings highlight the transformative capabilities of AM and set the stage for future research directions in the nexus of additive manufacturing and sustainable supply chain practices.
dc.description.bookTitleLecture Notes in Management and Industrial Engineering
dc.description.conferencenameHybrid Global Joint Conference on Industrial Engineering and Its Application Areas, GJCIE 2024
dc.format.extentpp. 47-59
dc.identifier.citationLi W, Ekren BY, Aktas E. (2025) Additive manufacturing in edible product supply chain: a sustainable perspective. In: Hybrid Global Joint Conference on Industrial Engineering and Its Application Areas, GJCIE 2024, August 7-9, 2024, Antalya, Turkey. Lecture Notes in Management and Industrial Engineering, Springer Nature Switzerland, 2025, pp. 47-59en_UK
dc.identifier.elementsID673138
dc.identifier.isbn9783031880704
dc.identifier.urihttps://doi.org/10.1007/978-3-031-88071-1_4
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/23959
dc.language.isoen
dc.publisherSpringeren_UK
dc.publisher.urihttps://link.springer.com/chapter/10.1007/978-3-031-88071-1_4
dc.relation.ispartofseriesLecture Notes in Management and Industrial Engineering
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject3509 Transportation, Logistics and Supply Chainsen_UK
dc.subject4014 Manufacturing Engineeringen_UK
dc.subject40 Engineeringen_UK
dc.subject35 Commerce, Management, Tourism and Servicesen_UK
dc.subjectGeneric health relevanceen_UK
dc.subject12 Responsible Consumption and Productionen_UK
dc.subject9 Industry, Innovation and Infrastructureen_UK
dc.subject2 Zero Hungeren_UK
dc.subjectEdible producten_UK
dc.subjectSupply chainen_UK
dc.subjectSustainabilityen_UK
dc.subjectAdditive manufacturingen_UK
dc.titleAdditive manufacturing in edible product supply chain: a sustainable perspectiveen_UK
dc.typeConference paper
dcterms.coverageAntalya, Turkey
dcterms.dateAccepted2025-06
dcterms.temporal.endDate09-Aug-2024
dcterms.temporal.startDate07-Aug-2024

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