Developing a Model of Value-Creating Defense Supply Chain Management(Approach of Creating a Competitive Advantage in Food Industry)

This study aims to provide a model of value-creating defense supply chain management with the approach of creating a competitive advantage. In this qualitative approach study based on grounded theory method, 15 people were selected from among senior managers and officials of the supply chain in the food industry and academic experts by purposeful snowball sampling. Data collected through library studies and semi-structured interviews. Data analyzed in three stages: open, central and selective coding. Findings show the 5 factors providing the value-creating supply chain model with the approach of creating a competitive advantage: 1) causal conditions (internal and external coordination, production and distribution management, creative and value-creating organizational culture, capabilities human resources and IT infrastructures and capabilities); 2) background conditions (information assets, management of relationships with main stakeholders, capabilities of the supply chain, integration of the supply chain, continuous monitoring of the market, customers and suppliers, and innovation management, R&D); 3) interfering conditions (customer pressure); 4) Strategies (information flow management in the supply chain, responsiveness of the supply chain, flexibility in supply and procurement, knowledge management in the supply chain, cash flow management in the supply chain and waste management); and 5) consequences (competitiveness of the supply chain, supply chain flexibility and supply chain resilience). Food and foodstuffs, such as ammunition, play a vital role during military operations and missions. It plays an essential role in maintaining the strength of the troops and continuing their mission. It is necessary for the organization to be active and dynamic in preparing, supplying, maintaining and distributing preparatory and combat equipment, including food. For this purpose, it is necessary to have the basic structure, organization and facilities for the preparation, supply, storage and distribution of food, in other words, a value-creating supply chain management model.