摘要：the product flows, from processing of raw materials to the final customer, are considered. The role of the organizational aspects, expressed in terms of relationships between the supply chain agents, is little considered in the life cycle analysis approach. The aim of this paper is to extend the scope of the food chain life cycle analysis by adding the organizational dimension to the environmental, economic and social ones. Within this context, Collaboration and Sustainable Relationships concepts have been explored based on a literature survey. A theoretical framework, describing their role in assessing the organizational dimension in the life cycle analysis of the food supply chains, is defined. A hypothesis on their joint influence on the supply chains performances is formulated.
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