Strategies to Reduce Food Waste in the Perishable Supply Chain: A Combined Interpretive Structural Modeling and MICMAC Analysis Approach

Perishable products, such as fresh dairy items, require specific environmental conditions and have a short shelf life, making their supply chain management (SCM) particularly complex. Ineffective SCM in this context leads to significant food waste, with economic and environmental consequences. Several strategies have been proposed to address this issue, including inventory optimization, dynamic pricing, food donation, staff training, and partnerships with local producers. Although the literature discusses various waste-reduction strategies, few studies have explored their interrelations and overall impact within the perishable supply chain. This study aims to identify, classify, and analyze the key strategies for reducing food waste in logistics and distribution of perishable products. A systematic literature review was conducted to extract 13 key strategies. Subsequently, a survey of academic experts was carried out to evaluate their effectiveness and mutual influence. The Interpretive Structural Modeling (ISM) method was used to determine the hierarchical relationships among these strategies. Furthermore, the MICMAC technique was applied to classify them based on their driving and dependent power. The results provide a structured framework for understanding the interdependencies between food waste reduction strategies, offering valuable insights for researchers and practitioners seeking to enhance the sustainability and efficiency of perishable supply chains.