Evaluation of Sustainability Supply Chain Performance in the Food Industry: A Case Study

Jurnal Teknik Industri Pub Date : 2023-08-31 DOI:10.22219/jtiumm.vol24.no2.95-108

Danang Kumara Hadi, Andika Putra Setiawan, Oppy Valencia Indrian, Erwin Fadilatur Rosyid

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引用次数: 1

Abstract

Evaluating sustainability in the food supply chain has multiple benefits, including reducing environmental impact, meeting regulations, satisfying consumer demands, improving efficiency, and enhancing business reputation. This paper outlines a Sustainability Supply Chain Management (SSCM) framework using the Analytic Hierarchy Process (AHP) to weigh Key Performance Indicators (KPIs). With 12 variables and 39 KPIs, the method involves data collection, performance measure selection, and analysis. KPIs with lower weight values highlight areas needing improvement, such as recycling costs, personnel expenses, sales responsiveness, eco-friendly labelling, distribution efficiency, green product development, recycled material usage, employee capabilities, product reputation, worker satisfaction, and stakeholder trust. Based on KPI weights, recommendations include prioritizing energy use in production and marketing, ensuring timely product delivery, maintaining product quality, streamlining production processes, focusing on energy efficiency, promoting eco-labelling, fostering eco-awareness, and advancing environmental technology.

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食品行业可持续供应链绩效评价:一个案例研究

评估食品供应链的可持续性有多种好处，包括减少对环境的影响、满足法规、满足消费者需求、提高效率和提高商业声誉。本文概述了一个可持续供应链管理(SSCM)框架，使用层次分析法(AHP)来衡量关键绩效指标(kpi)。该方法有12个变量和39个kpi，涉及数据收集、性能度量选择和分析。权重值较低的kpi突出了需要改进的领域，如回收成本、人员费用、销售响应能力、环保标签、分销效率、绿色产品开发、回收材料使用、员工能力、产品声誉、员工满意度和利益相关者信任。根据关键绩效指标的权重，建议包括在生产和营销中优先使用能源、确保及时交付产品、保持产品质量、简化生产流程、注重能源效率、推广生态标签、培养生态意识和推进环保技术。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Jurnal Teknik Industri

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审稿时长

4 weeks