“…In the literature it is possible to find several studies on Green Lean Six Sigma because the combination of Green, an approach used in operations that considers the environmental impacts of production (Deif, 2011); with Lean, which maximizes the flow of the process and the delivery time since it reduces waste; and Six Sigma, since it recognizes and reduces existing variations in processes (Kazancoglu, Kazancoglu & Sagnak 2018); produces a powerful strategy that is capable of obtaining better results in environmental objectives (Garza-Reyes, Torres-Romero, Govindan, Cherrafi & Ramanathan, 2018). Researchers such as Kaswan and Rathi (2020), Gholami et al (2021), Mohan, Rathi, Kaswan and Nain (2021), Yadav, Gahlot, Rathi, Yadav, Kumar and Kaswan (2021), Nagadi (2022), Gaikwad and Sunnapwar (2021), Rathi, Kaswan, Garza-Reyes, Antony and Cross (2022) and Sreedharan, Sandhya and Raju (2018) have developed GLSS models in different industries such as manufacturing, public sector, etc. However, the literature specifically on the food or agri-food industry is non-existent, because after a rigorous investigation, no work was compiled; therefore, the value of our article resides in this problem because it fills the academic gap.…”