Evaluation and Prioritization of GSCM Barriers in Food and Beverage SMEs Using the AHP

Abstract

The manufacturing sector, a major contributor to greenhouse gases (GHG), is struggling to reduce its negative environmental impacts. The GHG emissions of this sector highlight its misuse of environmental assets, waste, high energy usage and pollution. Green Supply Chain Management (GSCM) is a strategy aimed at addressing environmental issues and thus achieving a risk-free environment. This study had two objectives: the first was to determine which barriers might potentially constrain the introduction of GSCM into Small and Medium-Sized Enterprises (SMEs) engaged in the food and beverage (F&B) market in Malaysia. This would be achieved by interviewing 20 participants belonging to F&B organisations in Kelantan and Terengganu face-to-face. Secondly, the study aimed to adopt an approach based on the quantitative AHP to ascertain the impact of different priorities relating to the barriers. The findings reveal that technological barriers constitute the most prominent obstacle to the adoption of GSCM practices among SMEs, while further barriers were identified and are listed in order of significance: information, financial, organisational, and involvement and support. This study’s findings will enable F&B organisations to identify their weakest areas and formulate strategies to effectively implement GSCM. In addition, this study assists the manufacturing industry by identifying the most appropriate approaches to reducing its negative externalities and protecting the environment.