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.
