Abstract
Lean concepts application in food processing domain facilitate Small and Medium Enterprises (SMEs) to acquire core competence through waste elimination and streamlined process. 16 factors inducing lean concepts in food processing domain were identified based on the literature review and expert opinion. Interpretive Structural Modelling (ISM) approach is used to develop the structural model. The dominant factors identified include ‘Supplier development’, ‘Employee involvement in problem solving’ and ‘Adoption of statistical process control for identifying process variation’. Also, MICMAC analysis is conducted to categorize the factors. Influential factors for lean adoption are being correlated with corresponding sustainability dimensions.
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