The current study is conducted for evaluating the implementation of green procurement Bakery Sector in Ireland. The study dependent variable is the use of green procurement and awareness. The independent variables include the benefits of green procurement and awareness, rate of wastage in the bakery sector, cost of green procurement, customer appeal and the obstacles that are faced by green procurement. For all the study variables, the hypotheses are developed. These hypotheses better help to build the ground for the relationship of the study variables. The relationship of all the independent variables with the dependent variables is identified on individual basis. The results identified the strong positive association of the independent variables (other than rate of wastage in the bakery sector and the obstacles that are faced by green procurement) with the dependent variables. For the said purpose, different tests are used. The test results and their respective interpretations are provided in Chapter 4. The current chapter deals with the discussion on the research questions & research methodology, findings of the research, results’ interpretations and the summary.

5.2 Summary of the results of an evaluation of the implementation of green procurement Bakery Sector in Ireland

            Green procurement is a concept that deals with not only the purchase of a product or a service but also takes into consideration to minimize the undesirable environmental impact as well as the impact on the health of human. The main motive behind this is to gain the competitive advantage in the market place & increase the profitability. Also, it ensures to minimize the wastage of the resources and provide high quality products or services. It helps the organizations to fulfill the product or service needs of the customers/ government authorities along with the consideration of environmental impact. The purchase with the thoughtfulness to avoid additional costs & the supply chain risks is a part of current study in the context of the bakery sector in Ireland.

            The positive relationship for the study independent and dependent variables (other than rate of wastage in the bakery sector and the obstacles that are faced by green procurement) show the organizational commitment (of the higher authorities towards the environmental as well as procurement considerations. The customers and suppliers tend to appreciate this reliable approach. The employees’ training programs that are all about the practices related to green procurement better serve as prerequisites for the continuous improvements to the green procurement (over time). It ultimately leads the company towards economic recovery, improved organizational reputation and reduced dependence over the natural resources. It better provides the company with the economic, social and political benefits on the long run.

        The objectives of the current study are about an evaluation of the bakery sector in Ireland and the economic effects as well as organizational processes improvement. The analysis of the green procurement sector and its influences on the bakery sector, an evaluation of the past literature of the bakery sector & the applications of the green procurement are a part of the objectives of current study. The development of the hypotheses, study of theoretical framework related to green procurement and its analysis, testing to study hypotheses and the use of questionnaire & the quantitative research methodology also fall under the objectives of current research work.

        The research questions for the current study are similar to the research objectives. They are all related to the enquiry about the green procurement and its other relevant parameters. These include as is given: to investigate the economic and social impact of green procurement as well as the efficiency of business processes due to consideration of the green procurement in business processes and the sale & purchase of the product/ services. An investigation for increased customer count due to green procurement, the associated benefits, challenges for integrating the green procurement to the business processes are a part of investigation. Also, an enquiry for significance of green procurement for the bakery sector of Ireland and the check for status of green procurement for the public and private sector of Ireland are a part of current study related investigation. To investigate the research questions, the quantitative research was carried out.

            The primary data is gathered by the use of easy and simple tool for the data collection i.e., the questionnaire. The purpose of the study is achieved through the use of this tool by conducting the self-administered survey. The sample size is 250 workers of the bakeries of Ireland. 150 individuals are the managers of the bakeries where as 50 individuals are the regular employees’ of the bakeries. The rest of 50 respondents are general customers. The existing data helped to gather the secondary data. Entirely complete questionnaires are the part of analysis for current study. The response rate is 85% that is generated through the questionnaires.

            To record the data of the questionnaire and to perform the relevant tests, version 22 of SPSS (Statistical Package for Social Sciences) is used. Also, the analysis and the interpretation of these results are done by using SPSS. The association of the study variables is better determined by the use of this software. The research variables’ reliability is determined by the use of reliability test. The value of Cronbach Alpha for all the study variables (the use of green procurement and awareness, rate of wastage in the bakery sector, cost of green procurement, customer appeal and the obstacles that are faced by green procurement and the benefits of green procurement) is greater than 0.7 which shows that the data is highly reliable. It determines that these variables fall within a range of reliability that is acceptable.

            The relationship of the study independent variables (the benefits of green procurement, rate of wastage in the bakery sector, cost of green procurement, customer appeal and the obstacles that are faced by green procurement) with the dependent variable (the use of green procurement & awareness)  is determined by the correlation analysis. The value of correlation coefficient is if +1 then it shows that the variables are positively associated. -1 value for the correlation coefficient determines that the variables are negatively associated. For 0 value of correlation coefficient, the study variables show no relationship.

            The results of correlation test indicate that all the independent variables (other than rate of wastage in the bakery sector and the obstacles that are faced by green procurement) are positively significantly correlated with the dependent variable. For all the results of correlation coefficient, p is less than 0.01 i.e., p<0.01. The association of study variables is determined at this value of p. The values of correlation coefficient for all variables show that these variables are highly significantly correlated (the use of green procurement and awareness, rate of wastage in the bakery sector, cost of green procurement, customer appeal and the obstacles that are faced by green procurement and the benefits of green procurement). The acceptance or rejection of the study hypotheses is evaluated by regression analysis. The results of the regression test show that the null hypothesis is rejected and the positive significant association of the study variables is proved.

            It is concluded that there is the need of the green procurement Bakery Sector in Ireland because pollution is created due to not following the effective strategies as analyzed through conducting the research based on the variables that there is the positive relationship of green procurement Bakery Sector in Ireland if the proper evaluation is done. However, the research question is based on the implementation of green procurement; because the bread manufacturing sector of Ireland is much polluted and create the pollution around, for the possible outcomes, there should be a focus on implementing green procurement.

        The research is conducted on green procurementBakery Sector in Ireland in order to help and improve the economic stance, efficient and sustainable production in Ireland’s bakery sector. However, alternative hypothesis is proved after conducting the research. “If individual bread manufacturers implement green procurement, then they will engage in sustainable operations that improve their economic stance”.

            In the current research, it is known that there are positive results of the green procurement policies, as analyzed that the green procurement is effective because it can help the departments in order to focus on the aspects of ensuring quality, eliminating waste and reducing cost. These effective steps can be taken by the suppliers and by consumers. If proper aspects of the green procurement are concerned, then there could be better solutions for the green acquisition as well as the issue of sustainability can be resolved. The primary concern of the department is to reduce the costs of the departments present in the bakery sectors. If there is a more sustainable procurement model, then the better output can be generated, and there could be benefits.

            However, in the current research, there is focus on the use of recyclable materials, paper-based payment, as well as the use of quality raw-materials sourced so that their impacts on the processor on the green procurement could be known. While analysing the aspects or variables present in the research, it is known that these variables have positive relationships pertinent to the regulations, and these variables can create positive relationship if the sustainable green procurement aspects are effectively and efficiently investigated. For the better social and environmental performance there should be a focus on the efficient supply chain process because, in this way, there could be better green procurement impact, which also provides favours to the economic sustainability of the country as well as the concerned departments. For the active and sustainable practices in the long-run better supply chain processes need to be developed as in this way safety, quality and efficiency of the products can achieve the higher-level quality.

            Green procurement Bakery Sector has many opportunities that could be followed to enhance sustainability; for example, the packaging policies need to be followed. The green policies will help the green procurement Bakery Sector to focus on the practical and more opportunities for costs savings, and it will also improve the decision-making process. The green procurement process can also minimise environmental impacts that are the primary concern these days. There are various opportunities available to stay concerned with livestock products. However, there are immense negative impacts of the plastic products on the environment. The animal products also have harmful effects on health and the environment. Therefore, the GPP Guidelines need to be focused so that public authorities can be allowed to focus on the environmental burden.

Recommendations of an evaluation of the implementation of green procurement Bakery Sector in Ireland

        Some of the recommendations are given to focus on the application of green procurement in public and private sectors in Ireland. However, green procurement need to be implemented effectively; as it could help to improve the economic stance, efficient and sustainable production in Ireland’s bakery sector.

            If bread manufacturers implement green procurement, then there could be benefits in soical and economic stautaus; however, it could be benficial to achieve social outcomes. The social regulation needs to be followed as there should proper strategies for the green’ procurement, ‘social’ procurement etc.

        For the sustainable development of the Ireland’s bakery sector the governments need to make some desired social policies for the favorable outcomes, and in this way, there could be positive and beneficial outcomes.

        However, all the participants including the market participants and customers, need to be involved in the processes related to the application of green procurement. There should be formation of the competition law; minimum wage laws etc.

        For the efficient implementation of the application of green procurement  or for the development of ‘green procurement’ policies the planners and policymakers should also be concerned so that there could be better analysis of the sustainability solutions that how green economy can be promoted and how there could be better management of the environmental preservation or economic development etc.

        Application of green procurement can be more beneficial for thesustainable economic opportunities of the public and private sectors in Ireland. Ireland’s bakery sector need to be effectively evaluated or there should be proper steps that how the implementation of the strategies’ can be done in order to achieve the aspects or decided goals of the economic development.

        Ireland’s bakery sector need to focus on the green jobs strategy, as it will generate demand of the desired green industries and there could be more benefits in public, private as well as the social and economic sectors.

        Sustainability governance should focus on Ireland’s bakery sector policy development as all the opportunities need to be examined regarding the training of employees. As if there is successful implementation by the policymakers through considering the application of green procurement which is beneficial for all bakery companies, then there could be the protection of the environment.

        As analyzed that risk-benefit analysis can make better governance decisions and there could be more support towards the green procurement, therefore, effective supply chain for environmental sustainability needs to be focused by involving the community, consumers, government, employees, etc. the green procurement measures in supply chain help in evaluating the current steps present while considering or evaluating green procurement application.

         The independent variables (rate of wastage in the bakery sector, cost of green procurement, customer appeal and the benefits of green procurement) have a strong positive link with the dependent variable (the use of green procurement and awareness) for the value of p<0.05. The obstacles that are faced by green procurement and rate of wastage in the bakery sector have the negative values of beta. These values show that the more these values are increased, the less their will be the use of green procurement. These results are highly reliable because the use of green procurement and the awareness also have a requirement for less wastage of the resources and less obstacles for the green procurement.

            So, it can be said that for highly reliable data for the green procurement and its relevant dimensions the correlation tests determine that the use of green procurement and awareness have a strong positive link with the economic stance. The more the use of green procurement and the awareness, the less their will be the wastage of the resources and obstacles for the green procurement. All of this better helps to positively participate to the organizational growth, good will and the profitability. Also, the organization will get increased competitive advantage. The purchase and the sale of products and services is if equipped with the green procurement and its relevant parameters, it will help the organization to avoid the wastage of the resources as well as the relevant obstacles. The increased count of the customer and the satisfied suppliers is a plus point for the organization. The more the stakeholders, the more will be the profitability for the company and increased competitive advantage in the market place.

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Appendices

Questionnaire

Survey questions

Please answer the following question by selecting a choice that best suits your view and opinion.

NB: Green procurement is the purchase of products and services in a manner that has minimal adverse effect to the environment and human health while ensuring least wastage and high quality at competitive prices. 

Appendices

Appendix A: Industry revenue of bread manufacturers based in Ireland from 2011 to 2023

(Statista)