Sustainability Management of Organic Food Organizations: A Case Study of Azerbaijan

Aygun E Guliyeva,Marcin Lis

doi:10.3390/su12125057

Abstract

Potentially, sustainable development can lead to the global alignment of goals and values, such as social justice and environmental balance. This study examines the supplier sustainability management programs that exist in the food industry and combine economic, environmental, and social priorities using sustainability theory. The study aims to identify sustainability priorities and develops recommendations for Azerbaijani agrifood policy in order to ensure the dynamic sustainable development of the national food industry and economy. The analytic hierarchy process (AHP) model and the priority theory enabled the identification of global priorities in relation to Ganja Agribusiness Association (GABA). These priorities include climatic conditions issues, certification standards and labels, possibility of acquiring land in private ownership, price of land, and qualification characteristics of the workforce.

Highlights

Agricultural development is considered relevant by international organizations as a driver of the food safety improvement [1]
The use of three methods for supplier sustainability management in the food industry contributes to rural development and helps create normal living conditions in rural areas
This study examined the need for socioenvironmental sustainability in the supply chain

Summary

Introduction

Agricultural development is considered relevant by international organizations as a driver of the food safety improvement [1]. A number of scholars emphasize the importance of adopting a comprehensive solution to the organizational and economic problems in agriculture, boosting the competitiveness of crop production and improving the basic production and sale mechanisms. These steps can intensify the development of food industry in the near future [3,4]. SSCM can be regarded as “the management of material, information and capital flows as well as cooperation among companies in the supply chain while taking into account goals from all three dimensions of sustainable development (environmental, social and economic)” [14]. Top-level managers of organic food organizations decide on sustainability priorities on their own, seeking to promote the industry in certain climatic and macroeconomic circumstances, and meet national food demands [18]

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