Sustainable Supply Chain Management Practices and Performance of Food Processing Firms in Selected Metropolises in Ghana

Abstract

The study investigated the effects of sustainable supply chain management practices comprising green, lean, inventory and supply management on sustainable performance by relying on the systems theory and theory of constraints. Twelve hypotheses were developed and tested to address the study’s objectives. The quantitative approach and explanatory research design were employed; while primary data were gathered through structured questionnaires from 247 owners and or managers of the food processing firms. The IBM SPSS Statistics software (v. 26) and SmartPLS 3 were used for data processing. Data analysis was finally done to test for all the hypotheses using the partial least square-structural equation modelling (PLS-SEM) tool. It was discovered that all the SSCM practices play substantial roles in improving the SP of Ghanaian food processing firms. However, inventory management and green management significantly influenced all the three SP dimensions (i.e., economic, social and environmental), while lean management had no significant influence on economic performance. Finally, supply management had no significant influence on social and environmental performance. Conclusively, green and inventory management play crucial roles in improving the food processing firms’ SP. It was recommended that policy makers, practitioners and management should continue to strengthen and invest in the SSCM practices in order to promote SP.