This paper explores the effect of Green Supply Chain Management (GSCM) practices on the dimensions of Sustainable Development (SD) in the context of the Lebanese food industry. It aimed to examine to what extent GSCM practices and SD schemes are perceived in the food industry. As there is a growing concern and raising awareness of traceability among consumers in the food supply, researches can have a contribution to develop sustainability in food industry. As such, six GSCM practices, namely Eco-design (ED), Internal Environmental Management (IEM), Investment Recovery (IR), Green Purchasing (GP), Environmental Cooperation (EC) and Reverse Logistics (RL) were employed. These six GSCM variables were used to analyze structural relationships with the three dimensions of the SD, that is to say economic, environmental and social performances. The proposed model was tested using a questionnaire based survey via two modes of face to face and emails using a plant survey, senior managers of 88 food companies in Lebanon. The data were analyzed in SPSS and AMOS statistical programs. An Exploratory (Unrestricted) Factor Analysis (EFA), Confirmatory (Restricted) Factor Analysis (CFA) and multiple regressions were applied. The Structural Equation Modeling (SEM) revealed that the GSCM practices IR, GP, ED and IEM had significant relationships with one or more of the SD dimensions.On the basis of the findings, implications that may ameliorate the effect of GSCM practices on the SD dimensions can be taken into consideration. For instance, the enhance of the environmental cooperation with the suppliers and customers, improving the image of the company in the mind of their customers, reinforcing the commitment of GSCM from managers, utilization of cleaner technology, activation of internal performance evaluation system, enhancing the labor conditions and performing special training for workers on environmental issues.
Read full abstract