November 30, 2021
November 30, 2021
While there are well publicised benefits of certification, there has been a lack of hard evidence on the economic and operational benefits for manufacturers or in the wider supply chain. A new report, published by Ray Lambert, (Consultant and Associate Research Fellow, Birkbeck, University of London) and Marion Frenz (Reader in Management, Birkbeck, University of London), redresses this lack of evidence by using internal and external datasets to identify the value of BRCGS certification for certified food manufactures, the wider supply chain, and on safer food for consumers.
This paper also explores whether certification to BRCGS programmes provides additional value over other standards in terms of food safety, top line growth, profitability, modernisation and operational efficiency.
This has been carried out through demand-side interviews with large Brands, a review of extant literature on certification and food safety standards, and data from around 450 responses to a survey of Food Manufacturers.
The empirical evidence in the report demonstrates that certification to BRCGS standards generates extensive and positive business impacts for food businesses, on a scale greater than might have been expected in the light of previous research. This is notable as the standards have primarily been developed to ensure the production and distribution of safe food, and not with the objectives of business growth, profitability, operational efficiency and innovation.
The key findings include: