Sustainability Management of Organic Food Organizations: A Case Study of Azerbaijan

Aygun E. Guliyeva and Marcin Lis
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Aygun E. Guliyeva: World Economy Department, Azerbaijan University of Cooperation, Baku AZ1007, Azerbaijan
Marcin Lis: Department of Management, Faculty of Applied Sciences, WSB University, Cieplaka 1c, 41-300 Dąbrowa Górnicza, Poland

Sustainability, 2020, vol. 12, issue 12, 1-20

Abstract: Potentially, sustainable development can lead to the global alignment of goals and values, such as social justice and environmental balance. This study examines the supplier sustainability management programs that exist in the food industry and combine economic, environmental, and social priorities using sustainability theory. The study aims to identify sustainability priorities and develops recommendations for Azerbaijani agrifood policy in order to ensure the dynamic sustainable development of the national food industry and economy. The analytic hierarchy process (AHP) model and the priority theory enabled the identification of global priorities in relation to Ganja Agribusiness Association (GABA). These priorities include climatic conditions issues, certification standards and labels, possibility of acquiring land in private ownership, price of land, and qualification characteristics of the workforce.

Keywords: sustainability in agriculture; food safety; supplier sustainability; food industry; supplier sustainability management (SSCM); environmental and social priorities; innovation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:12:y:2020:i:12:p:5057-:d:374497

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