ORGANIZING FOR SUSTAINABILITY IN THE FOOD INDUSTRY: PROCESSES AND MANAGERIAL PRACTICES

This research investigates the processes and managerial practices involved in organizing for sustainability within the food industry. Chapter 1 explores the relationship between sustainability and organizational performance, utilizing quantitative methods to measure sustainability and conducting a comprehensive analysis of sustainable practices worldwide. A comparison of food and beverage organizations in different countries, along with case studies of sustainable firms, provides insights into effective methods. Chapter 2 focuses on the structures, processes, and roles necessary for sustainable organizations, emphasizing the role of management in promoting sustainability and evaluating implementation tactics. It also discusses the impact of sustainability on organizational practices, the importance of monitoring and evaluation, and future trends and opportunities in the industry. Chapter 3 delves into the significance of sustainability for the food and beverage industry, covering key concepts, the industry's background, and the role of organizations in promoting sustainability. Chapter 4 addresses the challenges of becoming a sustainable organization, identifies barriers to implementation, and proposes a roadmap for achieving sustainability. It explores the development of a sustainable culture within these organizations and concludes with discussions on implementation, evaluation, and future sustainable development. This research provides valuable insights and guidance for food industry organizations seeking to embrace sustainability and enhance their performance while positively impacting society and the environment.