Wambui, Sinaida Mary2025-04-102025-04-102024-09https://ir-library.ku.ac.ke/handle/123456789/29951A Research Project Submitted to the School of Business, Economics and Tourism in Partial Fulfilment of the Requirements for the award of Degree in Master of Business Administration (Procurement and Supply Chain Management), Kenyatta University, November, 2024 Supervisor: 1. Perris ChegeAround 40% of KAM members are in the food and beverage business, making it the largest sector within the sector. Kenya National Bureau of Statistics data show that food and beverage processing firms performed poorly in their supply chains, resulting in a 7% drop in sales, a 42% drop in operating income, and a 35% drop in return on assets, despite the government's efforts to implement a variety of institutional, legal, and policy measures to control business operations with an aim to improve supply chain performance. The survey aimed to explore the influence of sustainable procurement methods on the supply chain performance of food and beverage processing companies in Nairobi City County, Kenya. The specific objectives were to; asses the influence of green procurement practices; examine the impact of green supplier selection practices; find out the extent E-procurement practices and reverse logistics practices influence the supply chain performance of food and beverage processing firms based in Nairobi City County, Kenya. The survey adopted Resource-based, Institutional, and Diffusion of innovation theories. This research employed cross-sectional descriptive research designs. A total of 217 food and beverage processing businesses in Nairobi City County, Kenya, was the target. Stratified random sampling was used to choose a representative sample of 108 supply chain managers or procurement managers of food and beverage processing businesses in Nairobi City County, Kenya. Using a drop and pick later approach, a structured questionnaire was used to collect the primary data. 15 processing companies from nearby Kiambu County participated in a pilot study that the researcher used to evaluate the validity and dependability of the research tool. An internal consistency method with a coefficient of 0.7 or above was considered reliable using Cronbach's Alpha. A diagnostic examination was conducted. Both descriptive and inferential statistics were applied to the data analysis. The mean, percentage, and standard deviations of the data were displayed. To analyze the data, inferential statistics were employed. Descriptive statistics findings indicated that majority of respondents agreed with statements on green procurement procedures (mean=3.561), green supplier techniques (mean=3.645), e-procurement practices (mean=3.35), and reverse logistics techniques (mean=3.51). Further, respondents moderately agreed with statements on supply chain performance (mean=2.88). Regression results showed that green procurement procedures (β=.213, P=.000), green supplier procedures (β=.372, P=.000), e-procurement practices (β=.205, P=.000), and reverse logistics techniques (β=.502, P=.000) had a positive and significant relationship with supply chain performance. The study concluded that sustainable procurement practices contribute significantly to improved supply chain performance. The study recommends that organizations should implement rules that prioritize the best green procurement practices. Suppliers to be given a chance to present new Eco-design products, the firm to establish contracts with certified suppliers who embrace green packaging and suppliers to be engaged through capacity building and collaborations to improve green image. Food and beverage processing companies to adopt E-procurement strategies that encourage value addition. Companies that prepare food and drink adopt reverse logistics techniques in order to obtain a competitive advantage and a favorable market.enThesis