MODELING SUSTAINABLE CHALLENGES TO WASTE REDUCTION IN THE FOOD INDUSTRY

Authors

  • MD. Sabbir Hosen Pulok , Bangladesh University of Engineering and Technology
  • Anusree Sen Bangladesh University of Engineering and Technology
  • Souvik Das Bangladesh University of Engineering and Technology
  • Farea Farhana Nishita Military Institute of Science and Technology
  • MD. Mushfiquzzaman Military Institute of Science and Technology

Keywords:

waste management, food industry

Abstract

Food waste is one of the main problems in food chain management all over the world. This waste happens at different stages of the supply chain. Previous studies on food waste have not well defined the main drivers of and outlines to reduce it. To address these gaps, we have proposed a best-worst method (BWM) as a framework to assess the environmental criteria for sustainability of food industries in over the world. The purpose of this paper is to analyze the main drivers and barriers to food waste reduction in the consumption phase and analyze pathways to anti-wastage behaviors. This finding will help the food industry to work toward sustainability across supply chains. This study revealed that “waste management” was the most important indicator for establishing environmental sustainability.

 

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Published

2022-08-30

How to Cite

MD. Sabbir Hosen Pulok, Anusree Sen, Souvik Das, Farea Farhana Nishita, & MD. Mushfiquzzaman. (2022). MODELING SUSTAINABLE CHALLENGES TO WASTE REDUCTION IN THE FOOD INDUSTRY. Supply Chain Insider | ISSN: 2617-7420 (Print), 2617-7420 (Online), 7(1). Retrieved from https://supplychaininsider.org/ojs/index.php/home/article/view/9

Issue

Vol. 7 No. 1 (2022): Supply Chain Insider

Section

Articles