Abstract:
Purpose: The purpose of this study was to
determine the relationship between green
procurement and the performance of food and
beverage manufacturing firms in Kenya.
Methodology: An explanatory research design was
employed in the study. All 172 of Kenya's registered
food and manufacturing businesses were considered
using the census approach. Using questionnaires,
primary data was gathered. This study employed 172
questionnaires. Version 25 of the SPSS statistical
program was used to analyze the data. The primary
data was analyzed using descriptive and inferential
statistical analysis techniques. Descriptive statistics
gives the profile of the respondents, that is, the
frequencies and their percentages; whereas
inferential statistics adopts a hierarchical, moderated,
multiple regression analysis model in order to
determine the effect of the explanatory variable.
Findings: The study found that there is a correlation
of 0.701 between green procurement and the success
of Kenyan food and beverage manufacturing
companies. Green procurement accounted for 48.7%
of the variation in the performance of food and
beverage manufacturing firms in Kenya.
Unique Contribution to Theory, Practice and
Policy: Strategic Choice theory was adopted and
validated. By incorporating stakeholders, assessing
policy choices, making educated judgments,
aligning with capacities, adjusting to changes,
minimizing risks, and encouraging cooperation for
sustainable procurement practises, Strategic Choice
Theory could assist Kenya in developing a complete
green procurement policy. The study found that
implementing green procurement would; conserve
the environment, reduce unnecessary costs to a firm,
improve customer satisfaction, improve firm
reputation, increase product acceptance, and
increase the sales volume.
