Neutrosophic Multi-Criteria Decision Making for Sustainable Procurement in Food Business

Abstract

Purchasing food in a way that minimizes negative effects on the environment, society, and the
economy is a growing trend in the food industry. Sustainable procurement is discussed in this study, along
with its significance, important criteria, and advantages in the food business. Businesses may aid
sustainable development, lessen their impact on the environment, provide aid to local communities, and
keep up with shifting consumer expectations for sustainably and ethically produced food when they
prioritize responsible sourcing practices. To effectively implement sustainable procurement in the food
sector, this article stresses the need for teamwork, openness, and a long-term commitment to sustainability.
So, this paper ranks the best supplier in sustainable procurement in the food business to achieve
sustainability. The concept of multi-criteria decision-making (MCDM) is used in this paper to deal with the
various criteria. This paper used the TOPSIS method as an MCDM tool to compute the weights of criteria
and rank the suppliers. The TOPSIS method is integrated with the single-valued neutrosophic set to deal
with uncertain and vague information. There are seven criteria and 10 suppliers in the food business are
evaluated and ranked in this study. We obtained the environmental impacts as the best criteria in seven
criteria. The goal of environmental impact prioritizing suppliers and products that minimize negative
environmental impact.