Abstract:
This research study was to determine the relationship between the Green Supply Chain Management Practices and performance of food and Beverage manufacturing firms in Kenya. The study used explanatory research design. Census method was used where all the 172 registered food and beverage manufacturing firms in Kenya were considered. Primary data was collected using questionnaires. The data was analyzed using SPSS statistical package Version 25. From the analysis, it was noted that Green procurement, Corporate Social Responsibility, Reverse logistics and Green packaging have a significant and positive effect on Performance of food and beverage manufacturing firms in Kenya. It was concluded that Organizational Culture has a positive moderating effect on the relationship between Green procurement and performance of food and beverage manufacturing firms in Kenya. Organizational Culture has a positive moderating effect on the relationship between Corporate Social Responsibility and performance of food and beverage manufacturing firms in Kenya. Organizational Culture has a positive moderating effect on the relationship between Reverse logistics and performance of food and beverage manufacturing firms in Kenya. Organizational Culture has a positive moderating effect on the relationship between Green packaging and performance of food and beverage manufacturing firms in Kenya. Lastly, it was concluded that Organizational Culture has a positive moderating effect on the relationship between Green Supply Chain Management Practices and performance of food and beverage manufacturing firms in Kenya. The study concluded that not all firms visits the supplier’s premises to confirm compliance. It was noted that not all firm’s staff who attends seminars/workshops. The study also concluded that not all firms that uses the reusable and durable packaging. The study recommends that firms should implement use of returnable packaging materials such as pallets or crates, to reduce packaging waste and associated costs. This practice not only reduces costs associated with packaging but also contributes to environmental conservation by reducing landfill waste and resource consumption. The food and beverage manufacturing firms are encouraged to regularly review strategies to effectively respond to environmental changes. The study also recommended that food and beverage manufacturing firms in Kenya should conduct regular visits to suppliers, so that they align with sustainable production practices. This helps promote transparency, accountability and encourages suppliers to adopt environmentally friendly processes. Staff members should be encouraged to attend seminars and workshops focused on green procurement to allow them to stay updated on the latest trends and practices in sustainability.
