Analysis of Sustainable Supply Chain Risks: An Application in the Food Industry

Limited production resources and high competition expose supply chains in the food industry to various risks. Therefore, it is crucial to manage the risks implement sustainable supply chain in the food industry. The objective of this study is to determine the importance weights of sustainable supply chain risks in the food industry (confectionery and chocolate). The results are expected to help food industry managers better manage a sustainable supply chain. In this document, the process was managed with four experts to prioritize nine sub-risk factors, including supply, demand and internal risks as the main criteria. Sub-risk factors were created with both literature review and expert opinions. BWM, one of the multi-criteria decision making methods, was used in the study. Findings show that the most important risk factors are finding sustainable suppliers and using sustainable technology. The least important risk factor in the sustainable supply chain was determined as the stock shortage due to demand change. In addition, the consistency ratio of the findings was less than 0.1, which also demonstrates the reliability of the results.