On the basis of establishing an input-output index system of listed food companies’ social responsibility, this paper uses the DEA model to assess 22 Chinese listed food companies’ social responsibility efficiency between 2014 and 2016. Results show that the social responsibility efficiency of Chinese listed food companies is generally lower and the average of the 22 companies is only 0.665. The social responsibility management in 81.80% of listed food companies is in a relatively ineffective state. There is a big room for improvement. In addition, the social responsibility efficiencies of listed companies with different sizes are quite different. The social responsibility efficiency of large-sized listed food company is obviously higher than that of the small and medium-sized. The study also shows that the social responsibility efficiencies of most listed food companies are in the stage of increasing returns to scale and more input would be necessary in order to achieve higher efficiency.
Keywords
- Data envelopment analysis
- Chinese food companies
- Social responsibility
- Efficiency
Screening of lactases suitable for the preparation of low-lactose prebiotic liquid milk and optimisation of their combination Effect of two types of ozone treatments on the quality of apple fruits Prediction of the thermo-physical properties of deep-fat frying plantain chips ( ipekere ) using artificial neural networkEffect of medium composition on cell envelope proteinase production by Lactobacillus plantarum LP69Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory propertiesThe influence of meteorological conditions during traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham Effect of malting process duration on malting losses and quality of wheat malts Effect of infant meal home preparation temperature on surviving of Bacillus cereus sensu lato : A case of Bechar city, AlgeriaAlterations in health-related fatty acids in buffalo milk after processing to traditional dairy products Evolution of antioxidant properties of orange beverage during storage: Effects of time and temperature Sheep’s milk cheeses as a source of bioactive compounds Optimization of compatible solutes for improving survival of freeze-dried Lactobacillus delbrueckii subsp.bulgaricus using Box-Behnken designPhenolic profile and antioxidant activity of the selected edible flowers grown in Poland