A Case Study of a Pop-Up Supply Chain

In the aftermath of a disaster, food stores are already pushed to their breaking point. Often leaving many with rotten or no food. Local food banks normally operate at a break-even level of inventory. When the stress of a... [ view full abstract ]

In the aftermath of a disaster, food stores are already pushed to their breaking point. Often leaving many with rotten or no food. Local food banks normally operate at a break-even level of inventory. When the stress of a disaster is added, they are often overwhelmed. Initially, by the abrupt emptying of all their food stores and then by an immediate surge of food supplies and its accompanying need for distribution. This study investigates the details of this process following Hurricane Matthew in Bulloch County, Georgia. We look at how the food bank operates under normal conditions and then what plans are operationalized to managed the conditions following a disaster.
Food drops are pop-up food banks that exist for a short period of time, usually less than two days. Food is dropped at a location, inventoried, sorted, and then distributed to those in need. This entire process is typically organized by volunteers, who no training in such operations. What are the factors that contribute to a successful delivery, and distribution of much needed food? That is what this study attempts to determine. By knowing what the key factors for a successful pop-up operation, community volunteers, in an emergency, can effectively dispense whatever the need supplies may be.
To determine how an impromptu supply chain comes into existence, the organizers were interviewed and volunteers were surveyed. The results indicate that, at least on small scales, efficiency can be achieved in supply chains. This is even true when they are not tightly managed or overseen. This observation contradicts the current supply chain management philosophy of tight control.