Strategic Operations for Business Development Literature review

Strategic Operations for Business Development - Literature review Example The processes involved within the food retail and service industry are complex and the amount of waste produced presents a sustainability challenge because of the environmental impact which is has. There is need for the operators within the industry to adopt sustainable operations in order to meet the existing regulatory and sustainability objectives. The sustainability of operations within the food retail and services industry in the UK has been increasingly becoming necessary as the industry continues to grow and expand. The diminishing resources like energy have necessitated the adoption of sustainable sources of energy within the industry in order to cope with the every growing demand. With the introduction of technological processes within the industry, the consumption of energy continues to become an issues of concern. Various aspects of the business operations have become affected and the sustainability challenge ought to focus efforts to the most affected areas. This should mainly be undertaken through the establishment of regulations and control within many business processes involved within the industry in the effort of implementing sustainable operation. Despite the adoption and implementation of different sustainability approaches, the pressure upon the entire industry continues to increase as a growing world population increases demand for the products within the industry. Increased production becomes necessary and this results in the industry exerting pressure upon the existing resources, while generating more waste and consuming more of the limited resources. Disposal challenges for the generated wastes have become imminent within the industry with the increased environmental concerns, the regulations existing in the waste disposal aspect of the environment continues to increase the need for the industry to become accustomed to sustainable business operations. The sustainability challenge in the food industry ought to focus on meeting