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考量綠色環保之食品供應商評選模式
A SUPPLIER EVALUATION MODEL FOR FOOD COMPANIES WITH GREEN AND ENVIRONMENTAL CONSIDERATION
摘要
隨著綠色環保意識的擴散，食品生產之相關環境議題也逐漸受到重視，不少食品業者已開始積極發展綠色環保改善方案。然而，綠色環保改善方案不應該僅涵蓋企業本體，其上游供應商亦扮演著重要的角色，亦即供應商的環境問題可能造成買方企業形象受損或產品銷量減少。因此，廠商要如何評選出適合且符合綠色環保要求之食品供應商，便成為其實施綠色環保改善方案，並朝向永續策略發展時所需瞭解的議題。本研究首先經由文獻探討彙整出評選食品供應商之相關構面與指標，並邀請專家填答前測問卷，以確認各指標的重要性。然後，利用分析層級程序法來分析各供應商評量構面與指標的相對權重值與重要性排序，進而建構出一個考量綠色環保之食品供應商評選模式。最後，本研究模擬食品供應商評選之情境，來驗證本評選模式於實務中運作之可行性。由本研究的分析結果，可得知前十大評量指標依序為：衛生安全、衛生管理能力、產品品質、合法性、食品可追溯性、交貨準確、保證與客訴政策、配合能力、危機處理能力、與產業知識。此結果顯示國內的食品業者於評選符合綠色環保要求之食品供應商時，首重與食品衛生安全相關之評量指標，其次為供貨服務相關指標。另外，研究結果發現最後九項指標皆是與綠色環保相關之指標，顯示當前國內的食品業者尚不很重視其食品供應商之環境管理與綠色環保表現。最後，本研究結果亦發現這最後九項指標之前三項指標為：環境有害物質管理、綠色供應系統、與綠色包裝，他們皆與減少有害物質使用量有關。此結果顯示，目前國內的食品業者在評選食品供應商時，是將此三項綠色環保指標列為優先考量的。
並列摘要
As more and more people embrace the green and environmental concepts, the green and environmental issues in the food industry have been receiving more and more attentions. Many food companies have already put a lot of efforts in developing solutions for improving their food manufacturing environment. However, their environmental success also depends on how well their suppliers have done environmentally. As a result, it is important for a food company to select right suppliers that has the same green and environmental values. Through the literature review, the survey of experts in the food industry and the AHP (Analytic Hierarchy Process) method, we first identify the supplier-selection criteria for food companies that consider green and environmental issues. We then determine the weights for the criteria and propose a supplier-evaluation model. To prove the validity of the proposed supplier-evaluation model, we conduct experimental comparisons to show that the proposed model can perform just as well as human experts. This study finds the top ten evaluation criteria are food hygiene and safety, hygiene management, product quality, compliance with laws and regulations, food traceability, delivery accuracy, warranties and claim policies, degree of adaptability, crisis management and handling, and specialized knowledge. This result also shows Taiwanese food companies values criteria related to food hygiene and safety more than criteria that are green and environmental. This study also finds the top three green and environmental criteria are hazardous substance management, sustainable agriculture practices, and green packaging. These three criteria are all related to reducing the usage of hazardous substance or material. In other words, among the green and environmental criteria, Taiwanese food companies are more concerned with reducing the usage of hazardous substance or material when evaluating their suppliers.