THE IMPACT OF DESIGN FOR THE ENVIRONMENT PRACTICES ON OPERATIONAL PERFORMANCE: A CASE OF FOOD MANUFACTURING COMPANIES IN KENYA

Abstract

As industrialization grows, the need to address climate change concerns also seems to grow. Manufacturers are now forced to pay more attention to their environmental responsibilities. Nevertheless, these companies also need to balance both operational and environmental performance. The debate on whether Design for Environment (DfE) practices contribute to operational performance is ongoing. This study sought to examine the extent to which food manufacturers in Kenya have adopted DfE practices and investigate the impact of DfE practices on the operational performance of these companies. The study employed a cross-sectional survey strategy. Data was collected using a structured questionnaire from a sample of 50 food manufacturing companies in Nairobi. Data analysis was done using frequency, percentages, means, and multiple regression. The findings show that DfE practices are not optimally adopted and implemented by food manufacturers in Kenya. Moreover, the findings show that, generally, DfE practices have a significant positive impact on operational performance, except for end-of-life management. The findings can help managers of operations, production, research, and design in the food manufacturing sector to make relevant environmentally friendly choices.

Keywords

• design for environment, operational performance, food manufacturing, kenya