Sustainable supply chain management in the food industry: a case study of enablers and inhibitors from Greek small enterprises

The purpose of this study is to identify and evaluate the enablers and inhibitors of sustainable supply chain management (SSCM) in small food enterprises. A case study of eight small enterprises across a Greek meat supply chain has been conducted. 15 enablers and 19 inhibitors are identified and classified into firm, supply chain and external level. The key enablers include the adoption of health, safety and quality standards, supplier trust and external support. The lack of commitment by the top management and the suppliers, and economic uncertainty are identified as key inhibitors. The end result proposes a conceptual framework based on a set of propositions that show how small food enterprises are enabled and inhibited towards the implementation of SSCM across a supply chain. The proposed framework contributes to a better understanding of SSCM in small enterprises, by portraying the required attention that needs to be given in specific critical areas.