MANAJEMEN RANTAI PASOK BERKELANJUTAN DALAM INDUSTRI MAKANAN: STUDI LITERATUR TENTANG PRAKTIK DAN TANTANGAN

Abstract

Sustainable supply chain management (SSCM) is now a central topic in the food industry, especially when we consider the significant impact it has on the environment and society. This research aims to explore the practices and challenges faced in implementing SSCM in the food sector using a literature review approach. The analysis indicates that SSCM implementation covers three main aspects: economic, social, and environmental. These three elements aim to improve operational efficiency while reducing negative impacts on the environment. Key practices include sustainable resource management, reduction of waste and carbon emissions, implementation of sustainability certification, and utilization of green technology to improve transparency and efficiency in the supply chain. However, the implementation of SSCM is not without challenges. Some of the issues faced include high costs, complex regulations, uncertainty in global supply chains, and resistance to change. Therefore, strategies such as collaboration between stakeholders, integration of information systems, and performance measurement and evaluation are key factors to improve the effectiveness of SSCM in the food industry. This study provides a deep insight into the importance of SSCM implementation as a step towards a more responsible and sustainable food industry.