@article{Revoredo-Giha_C-2023_139791,
title = {A resilience analysis of the contraction of the accommodation and food service sector on the Scottish food industry},
author = {Revoredo-Giha, C. and Dogbe, W.},
month = {mar},
year = {2023},
abstract = {The Scottish economy, such as the United Kingdom (UK) economy, has been exposed to several adverse shocks over the past 5 years. Examples of these are the effect of the United Kingdom exiting the European Union (Brexit), the effects of the COVID-19 pandemic, and more recently Russia–Ukraine war, which can result in adverse direct and indirect economic losses across various sectors of the economy. These shocks disrupted the food and drink supply chains. The purpose of this article is 3-fold: (1) to explore the degree of resilience of the Scottish food and drink sector, (2) to estimate the effects on interconnected sectors of the economy, and (3) to estimate the economic losses, which is the financial value associated with the reduction in output. This article focuses on the impact that the sudden contraction that the “accommodation and food service activities”, resulting from the pandemic, had on the food and drink sectors. For this analysis, the study relied on the dynamic inoperability input–output model (DIIM), which takes into account the relationships across the different sectors of the Scottish economy over time. The results indicate that the accommodation and food service sector was the most affected by the COVID-19 pandemic lockdown contracting by approximately 60%. The DIIM shows that the disruption to this sector had a cascading effect on the remaining 17 sectors of the economy. The processed and preserved fish, fruits, and vegetable sector is the least resilient, while preserved meat and meat product sector is the most resilient to the final demand disruption in the accommodation and food service sector. The least economically affected sector was the other food product sector, while the other service sector had the highest economic loss. Although the soft drink sector had a slow recovery rate, economic losses were lower compared to the agricultural, fishery, and forestry sectors. From the policy perspective, stakeholders in the accommodation and food service sector should re-examine the sector and develop capacity against future pandemics. In addition, it is important for economic sectors to collaborate either vertically or horizontally by sharing information and risk to reduce the burden of future disruptions. Finally, the most vulnerable sectors of the economy, i.e., other service sectors should form a major part of government policy decision-making when planning against future pandemics.},
volume = {7},
journal = {Frontiers in Sustainable Food Systems},
publisher = {Frontiers Media},
url = {https://doi.org/10.3389/fsufs.2023.1095153},
}
