SUSTAINABLE PROCUREMENT PRACTICES AND PERFORMANCE OF FOOD AND BEVERAGES MANUFACTURING FIRMS IN KIAMBU COUNTY, KENYA

Hezron Kimani Gichuhi, Dr. Anthony Osoro

Abstract


This study explored on sustainable procurement practices and performance of food and beverage manufacturing firms in Kiambu County, Kenya. The specific objectives were green supply chain management and energy efficiency on performance of food and beverage manufacturing firms in Kiambu County, Kenya. The study was guided by following theories: Triple Bottom Line (TBL) Theory, and Institutional Theory respectively. The target population was 145 respondents; who comprised; senior procurement officer, senior finance officers, senior sales & marketing officers, senior warehouse officers, and senior operations officers respectively. Primary data was collected using questionnaires, with a pilot 10% (14) respondents of the entire element to check validity and reliability of questionnaire. The study utilized SPSS (Statistical Package for Social Sciences) version 28 for data analysis. The regression analysis revealed that sustainable procurement practices significantly influence firm performance (R² = 0.773, p = 0.000), with green supply chain management (β = 0.406, p = 0.000) and energy efficiency (β = 0.371, p = 0.000) having the strongest impact. The study concludes and recommends that sustainable procurement is a key driver of firm performance, with green supply chain management and energy efficiency offering the highest returns.

 

Key Words: Sustainable Procurement Practices, Green Supply Chain Management, Energy Efficiency, Performance, Food and Beverage Manufacturing Firms

 


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References


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