Browsing by Author "KHALFALLAH, Hana"

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    The Impact of Sustainable Operations on Value Creation in the Food Industry : Case Study: Amor Benamor Mills, Guelma
    (The School of Higher Commercial Studies, 2024-06) KHALFALLAH, Hana; BEKHOUCHE NEE OUAHDI, Fella (Directeur de thèse)
    The food industry represents an important economic activity, not only because it is related to the basic physiological processes required for human survival, but also because of the considerable losses from wasted natural resources identified in food production. Thus, this industry generates significant environmental, social, and economic impacts, ranking it among the sectors with the highest global greenhouse gas emissions. Accordingly, this thesis aims to identify the sustainable practices adopted by organizations in the food industry. Sustainability in the food industry is a field full of opportunities for deeper investigations in order to understand how to use power and influence in a proper way to develop business in a responsible way, through an approach where all can win. Thus, new insights into sustainable operations can ensure business sustainability. This study shows the relationship between sustainable operations and value creation among industrial companies in the food sector, where our study has shown important results, that the primary objective of the organization is to create value and the adoption of environmental performance contributes to creating value for the organization, its environment and the society to which it belongs.