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<p>This study aims to model the interrelationships among food waste reduction strategies in Small and Medium-sized Enterprise (SME) catering supply chains to identify key intervention points. The research employs an integrated multi-method approach, combining Fuzzy Grey Numbers with the Weighted Aggregated Sum Product Assessment (WASPAS) method for prioritization under uncertainty, and Interpretive Structural Modeling (ISM) with Cross-Impact Matrix Multiplication Applied to Classification (MICMAC) for mapping structural relationships. Key findings reveal that Portion Size Optimisation, Accurate Demand Forecasting, and First-In-First-Out (FIFO) Implementation are the highest-ranked strategies. The ISM model delineates a clear eight-level hierarchy, showing that Staff Training and SOP Standardization at the deepest foundational levels, followed by operational strategies such as demand planning and staff training serve as foundational drivers. Furthermore, strategies for surplus food donation and waste composting were found to be highly dependent on the successful implementation of these upstream preventive measures. MICMAC analysis further classifies these strategies, identifying independent drivers and dependent outcomes. The study conclusively demonstrates that effective waste management requires a sequenced implementation of these interconnected strategies. Ultimately, this research provides a strategic decision-support framework for owner-managers of SME catering businesses, enabling them to prioritize both strategic (e.g., supply chain redesign) and operational (e.g., daily kitchen procedures) interventions to transition from a linear “take-make-dispose” model towards a circular system focused on waste prevention and resource valorisation.</p>

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From waste to worth: a framework for modeling interlinked food catering supply chains for waste reduction strategies using fuzzy–grey numbers, WASPAS, and ISM-MICMAC

  • 期刊论文

  • 发表日期：

    2026年7月30日

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  • Dina Tauhida,
  • Gefina Nissa Belinda,
  • Rangga Primadasa,
  • Ilyas Masudin

摘要

This study aims to model the interrelationships among food waste reduction strategies in Small and Medium-sized Enterprise (SME) catering supply chains to identify key intervention points. The research employs an integrated multi-method approach, combining Fuzzy Grey Numbers with the Weighted Aggregated Sum Product Assessment (WASPAS) method for prioritization under uncertainty, and Interpretive Structural Modeling (ISM) with Cross-Impact Matrix Multiplication Applied to Classification (MICMAC) for mapping structural relationships. Key findings reveal that Portion Size Optimisation, Accurate Demand Forecasting, and First-In-First-Out (FIFO) Implementation are the highest-ranked strategies. The ISM model delineates a clear eight-level hierarchy, showing that Staff Training and SOP Standardization at the deepest foundational levels, followed by operational strategies such as demand planning and staff training serve as foundational drivers. Furthermore, strategies for surplus food donation and waste composting were found to be highly dependent on the successful implementation of these upstream preventive measures. MICMAC analysis further classifies these strategies, identifying independent drivers and dependent outcomes. The study conclusively demonstrates that effective waste management requires a sequenced implementation of these interconnected strategies. Ultimately, this research provides a strategic decision-support framework for owner-managers of SME catering businesses, enabling them to prioritize both strategic (e.g., supply chain redesign) and operational (e.g., daily kitchen procedures) interventions to transition from a linear “take-make-dispose” model towards a circular system focused on waste prevention and resource valorisation.