Sustainable Production and Supply Chain Practices in Organic Food Enterprises.

Abstract

In recent years, businesses have shifted toward sustainable production and supply chain practices because of environmental concerns and rising demand for organic food. Sustainability is a vital component of modern corporate practices, especially in the organic food sector, where resource conservation and environmental responsibility are key pillars of today's businesses. To reduce their environmental impact and encourage responsible resource use, organic food businesses are increasingly implementing sustainable production and supply chain practices. This paper examines sustainable production methods and supply chain practices in organic food enterprises. This study also focuses on the major challenges organic food enterprises face and aims to identify ways to overcome obstacles to implementing sustainable practices. A structured questionnaire is used to collect primary data from organic food producers and enterprises, and the data is then analyzed using the proper statistical tools. The findings show how eco- friendly production methods, waste reduction and management, energy- saving techniques, and sustainable sourcing and supply chain systems are being adopted. Additionally, the study also identifies the challenges in the adoption of sustainable practices, including a lack of funding support, improper technical expertise, and inefficient supply chain systems. Here, the researcher focuses on aligning with the Sustainable Development Goals to deepen the understanding of sustainable operational practices in organic food enterprises and the role in encouraging ethical production and enhancing environmental sustainability.