考量綠色環保之食品供應商評選模式

NCUIR > School of Management at National Central University > Graduate Institute of Business Administration > Electronic Thesis & Dissertation > Item 987654321/60620

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Title:	考量綠色環保之食品供應商評選模式
Authors:	黃皓雯;WEN,HUANG HAU
Contributors:	企業管理學系
Keywords:	食品產業;食品安全;環境管理;分析層級程序法;供應商評選模式;Supplier selection and evaluation;Analytic hierarchy process;Food industry;Food safety;Environment management
Date:	2013-07-25
Issue Date:	2013-08-22 11:42:32 (UTC+8)
Publisher:	國立中央大學
Abstract:	隨著綠色消費風氣的擴散，並由於食品的生產與消費活動被指為當前應優先矯正的行為之一，其相關環境議題受到各界關注，不少國際食品業者已開始發展積極主動的環境改善方案，然而環境改善方案不應該只涵蓋於企業本體，其上游供應商亦扮演著重要角色，亦即供應商的環境議題可能造成買方企業形象受損或產品銷量減少，因此，廠商要如何評選出適合的符合綠色環保要求之食品供應商，便成為其未來實施主動式環境改善方案或朝向永續策略發展時需瞭解的議題。本研究經由文獻探討彙整出食品供應商評選相關構面與指標，並邀請專家填答前測問卷以確認各指標的重要性，而後利用分析層級程序法分析各供應商評量構面與指標的相對權重值與重要性排序，進而建構出一個考量綠色環保之食品供應商評選模式，最後再藉由模擬食品供應商評選之情境，驗證本評選模式於實務中運作之可行性。本研究分析結果可得前十大評量指標，依序為「食品衛生安全」、「衛生管理能力」、「產品品質」、「合法性」、「食品可追溯性」、「交貨準確度」、「保證與客訴政策」、「配合能力」、「危機處理能力」和「產業知識」，顯示廠商於評選符合綠色環保要求之食品供應商時，首重與食品衛生安全相關之評量指標，其次為供貨服務相關指標。本研究結果亦指出最後九項指標屬於綠色環保相關者，顯示當前業者尚不甚重視其食品供應商環境管理表現，僅環境有害物質使用管制、綠色供應系統和產品綠色包裝等三項指標，因鼓勵減少有害物質使用量而列於其他綠色評量指標之前。故建議廠商於發展永續策略時，可將三項綠色環保指標納為食品供應商評量依據。 Food production and consumption activities are identified as one of the most important drivers of environmental pressure, which draws public concerns about the environmental issues in food industry. Though many food companies try to develop proactive environmental strategies, the concept of food miles or carbon footprint shows that suppliers actually play an important role in improving environmental performance. Therefore, one important issue that arises is how to select and evaluate the right food suppliers to help to reduce the negative impacts on the environment. This study reviewed the relational literatures on the subject of supplier selection, and tried to build up the selection model based on the questionary survey result. Then it uses analytic hierarchy process method to determine the weights of the evaluation criteria under the consideration for improving environmental impacts, and simulates the food supplier selection situation to test the validity and performance of the model. The research finds that the top ten evaluation criteria are food hygiene and safety, hygiene management, product quality, compliance with laws and regulations, food traceability, delivery accuracy, warranties and claim policies, degree of adaptability, crisis management and handling, and specialized knowledge. The analysis result shows that food companies most value factors associated with food hygiene and safety, and least care about green factors. But the researcher also discovers that the top three green criteria (i.e. hazardous substance management, sustainable agriculture practices, and green packaging) can more or less help to manage food safety issues, making food companies are more willing to adopt these green practices. As a result, firms can try to integrate these three criteria into their food supplier selection process, encouraging their food supplier to improve the green performance of supply chain.
Appears in Collections:	[Graduate Institute of Business Administration] Electronic Thesis & Dissertation

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