Abstract
Environmental Sustainability of food industry is the way forward for improving the profitability of the organization financially as well as environmentally. Increasing the environmental sustainability concern of an organization also helps in decreasing the carbon footprint of the same. This paper discusses the environmental sustainability index calculation of dining services provided by two colleges using multi-grade fuzzy approach. Gap analysis has been done to identify the criteria, which determine the sustainability index of an institute with regards to environment. Fuzzy approach has been is recommended to avoid bias of any kind regarding calculation of experts' opinions. Even the weightage for the criteria is averaged out to avoid bias. Research scope is limited to environmental aspect of the sustainability index. In both the cases it is discovered that the wastage and water sustainability practices of the dining services of both the Indian colleges have to be improved for a higher environmental sustainability index. Various techniques are available to improve the overall sustainability index. But the size of the dining service, the technology accessible by the colleges and the money generated by the dining services play important roles in improving the environmental sustainability index.
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