Environmental Engineering Reference
In-Depth Information
A Methodology for Green Supplier Selection
in Food Industries
Narges Banaeian, Hossein Mobli, Izabela Ewa Nielsen and Mahmood Omid
Abstract Supplier selection process is a key operational function to develop
sustainable partnerships and enhance the supply chain performance. This chapter
aims to develop an applicable methodology for green supplier selection in food
industry. The methodology consists of two phases of classification and ranking
of criteria, and the supplier selection phase. In first phase 10 criteria of supplier
selection with two dimensions (conventional and green) are identified. Then the
criteria are examined and ranked by evaluation factors (frequency in references,
adaptation with kind of product, easily understand and easily measurement). The
financial, qualitative, service and environmental management system criteria are
selected as high ranked criteria. In second phase, potential suppliers are evaluated
by high ranked criteria. Group decision making using fuzzy and grey set theories
helped to give better results in green supplier selection. At the end of this study in
order to demonstrate effectiveness of the proposed methodology, it is applied for
a case of edible oil industry for packaging material supplier selection. The results
of this study will support the company to establish the methodology to rank and
select the best green suppliers within a set of criteria.
Keywords Packaging material supplier · Green purchase · Multi criteria decision
making · Fuzzy grey relational analysis
 
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