Purpose
This paper aims to assist managers and food supply chain practitioners in efficiently implementing lean and green (LG) practices for sustainability. Examining barriers to LG practices, as well as prioritizing mitigation strategies in the food supply chain, are all part of this work.
Design/methodology/approach
Using a combination of literature review and expert team inputs, this paper investigated the LG barriers and their solutions under PESTEL (Political, Economic, Social, Technological, Environmental and Legal) framework. To prioritize them, this work used the fuzzy best worst method (fuzzy BWM) with the fuzzy technique for order preference by similarity to ideal solution (FTOPSIS).
Findings
From the fuzzy BWM, the economic barriers were identified as the most significant. From the FTOPSIS approach, top management expertise and commitment to adopting LG practices were identified as the best solution for overcoming the barriers.
Practical implications
This paper discusses the barriers and solutions for successfully implementing LG techniques from the real-time food supply chain. The practitioners and food chain managers welcomed the methodology for its use in prioritizing the barriers to LG practices. Conclusions drawn from this work were found to be realistic.
Originality/value
The original contribution of this study is to present the model framework for barriers and solutions of LG practices in the dairy supply chain using the hybrid MCDM technique.
