Background: Recently, due to the COVID-19 pandemic, supply chains experienced an unprecedented disruption on a global scale, negatively affecting both upstream and downstream organisations. Those disruptions have created operational and demand uncertainty. During the pandemic, restrictions on movements, productions, operations and transportation were experienced in the food supply chain, which affected the flow and processes of food. The primary purpose of inventory is to serve as a buffer between supply and demand, especially when it comes to stochastic demand. Issues that are associated with inventory management are considered to be a challenge for management at many companies. Therefore, it is essential to look into how environmental uncertainty affects inventory and further explore strategies to improve inventory management performance within crises circumstances.

Aim: The aim of this study is to explore inventory management strategies during environmental uncertainty through inventory techniques, technological innovation, as well as human resources to improve inventory management performance.

Method: A single case study at IKEA Food was conducted and an exploratory and qualitative research design was chosen for this study. The data was collected through semi-structured interviews with eleven individuals from different departments and positions. The data were later analysed with the help of thematic analysis.

Conclusion: This study has highlighted changes in consumers behaviour under uncertainty and its effect on inventory. Later, an assessment of the three inventory management strategies and their impact on inventory management performance during environmental uncertainty was presented. Lastly, an overarching strategic challenge within all three strategies was identified.