Analytical Structural Model for Implementing Innovation Practices in Sustainable Food Value Chain

Abstract

In the current scenario, sustainability is asserting a profound effect on the global food supply chain (FSC). It is driven primarily by growing consciousness of consumers who want healthy food and at the same time they demand that food production should not harm the environment. However, sustainability cannot be improved in isolation. It has to be a collaborative effort of all the players involved in the supply chain. This study is aimed at exploring the possibilities for agri-food sector of India to sustainably remunerate as good as its potential.From the perspective of a company engaged in production of an agri-food product, it is a challenging area of research to investigate into the decision making methodologies which suit the requirements of the stakeholders as well as generate a positive sustainable impact on the FSC. In this study, a detailed analysis is done considering the present sustainable practices followed and scope for future strategies which can be adopted by its production plant (PP). This is achieved with the aid of Interpretive Structural Modeling (ISM) technique, a multi-criteria decision methodology and fuzzy-MICMAC Analysis. A structured framework is obtained which shows the strength of the impact of each practice on the other. Using the result findings, it has been concluded that the PP must prioritize their efforts in taking measures for water reservation, pollution reduction, creating awareness among farmers and traders and adopting sustainable employment practices. This research work can, hence, steer the focus of the company in the direction of appropriately prioritizing their sustainability practices for achieving a sustainable supply chain.

Analysis of Collaborative Sustainable Practices in multi-tier food supply chain using integrated TISM-Fuzzy MICMAC model: A supply chain practice view

“…In the existing literature, numerous studies deal extensively with the role of FMC in sustainable development of food SC. The majority of them revolve around mining drivers (Ocampo et al, 2018), enablers (Sharma et al, 2020), and practices (Pullman et al, 2010) in attaining sustainability. However, there is limited research where FMC has ventured into collaborative practices for promoting sustainability of lower tier suppliers.…”