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Service network design in short and local fresh food supplychain∗

Published online by Cambridge University Press:  29 November 2013

Maxime Ogier ,
Van-Dat Cung  and
Julien Boissière
Maxime Ogier
Affiliation:
Grenoble-INP/UJF-Grenoble 1/CNRS, G-SCOP UMR5272 Grenoble, 38031, France.. [email protected]; [email protected]
Van-Dat Cung
Affiliation:
Grenoble-INP/UJF-Grenoble 1/CNRS, G-SCOP UMR5272 Grenoble, 38031, France.. [email protected]; [email protected]
Julien Boissière
Affiliation:
Université de Savoie, LISTIC EA3703 Annecy 74016, France.; [email protected]
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Abstract

This paper aims at developing efficient solving methods for an original service networkdesign problem imbued with sustainable issues. Indeed the network has to be designed forshort and local supply chain and for fresh food products. The original features of theproblem are the seasonality of supply, the limitation of transshipments for a product andno possibility of storage between consecutive periods. Decisions at strategic and tacticallevel are (1) decisions on a subset of hubs to open among a given set of potentiallocations, (2) transportation services to open between the actors and (3) flow quantitiesfor the fresh food products. We propose for this problem a Mixed Integer Programmingformulation and two solving techniques: Benders Decomposition and Dynamic Slope ScalingProcedure. These techniques are adapted to the problem and some experimental tests areconducted in order to compare the approaches on large-scale instances.

Keywords

Service network designtransshipmentmulti-commodity flowshort supply chainbenders decompositionDynamic slope scaling procedure
Type
Research Article
Information
RAIRO - Operations Research , Volume 47 , Issue 4: ROADEF 2012 , September 2013 , pp. 445 - 464
Copyright
© EDP Sciences, ROADEF, SMAI 2013

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