A New Hybrid Triple Bottom Line Metrics and Fuzzy MCDM Model: Sustainable Supplier Selection in the Food-Processing Industry

Nguyen Van Thanh,Nguyen Thi Kim Lan

doi:10.3390/axioms11020057

Abstract

Vietnam’s food processing and production industries in the past have managed to receive many achievements, contributing heavily to the growth of the country’s economic growth, especially the production index. Even with an increase of 7% per year over the past five years, the industry currently also faces problems and struggles that require business managers to rewrite legal documents and redevelop the business environment as well as the production conditions in order to compete better and use the available resources. Xanthan gum (a food additive and a thickener) is one of the most used ingredients in the food-processing industry. Xanthan gum is utilized in a number of variety of products such as canned products, ice cream, meats, breads, candies, drinks, milk products, and many others. Therefore, in order to improve competitiveness, the stage of selecting raw-material suppliers is a complicated task. The purpose of this study was to develop a new composite model using Triple Bottom Line Metrics, the Fuzzy Analytical Hierarchy Process (FAHP) method, and the Combined Compromise Solution (CoCoSo) algorithm for the selection of suppliers. The application process was accomplished for the Xanthan-gum (β-glucopyranose (C35H49O29)n) supplier selection in a food processing industry. In this study, the model building, solution, and application processes of the proposed integrated model for the supplier selection in the food-processing industry are presented.

Highlights

In recent years, Vietnam’s food-processing industry has been on a strong growth trend, gradually supplying more competitive products, dominating the domestic market, and increasing exports
The application process was accomplished for the Xanthan-gum (β-glucopyranose (C35 H49 O29 )n) supplier selection in a food processing industry
To develop a sustainable food-processing industry, there needs to be a methodical investment in production, ensuring the source of good quality raw materials, meeting the requirements of food hygiene and safety and other environmental factors [2]

Summary

Introduction

Vietnam’s food-processing industry has been on a strong growth trend, gradually supplying more competitive products, dominating the domestic market, and increasing exports. 5 years, consumption of processed foods and beverages has increased by an average annual rate of 9.68% and 6.66%, respectively [1]. Seizing this opportunity, many businesses have expanded their investment and increased production in the food-processing sector. To develop a sustainable food-processing industry, there needs to be a methodical investment in production, ensuring the source of good quality raw materials, meeting the requirements of food hygiene and safety and other environmental factors [2]

Objectives

Methods

Findings

Conclusion