Identification and Prioritization of Green Productivity Evaluation Indices in Knowledge-Based Food Companies

Introduction
The aim of this study is to identify and classify appropriate green productivity indicators for evaluating knowledge-based food companies in Tehran Province. The food industry, and consequently knowledge-based food companies, is regarded as one of the environmentally polluting industries. The primary objective of green productivity is to enhance environmental protection while simultaneously increasing economic profitability, with its overarching approach focused on improving quality of life. Given the critical role of productivity and environmental protection in sustainable development, addressing green productivity indicators and evaluating knowledge-based companies for ranking purposes is essential. In line with existing policies and conditions in Iran, the number of knowledge-based companies active in the food sector is expected to increase in the near future. Therefore, it is necessary to propose solutions that enhance productivity through the optimal use of limited resources while minimizing environmental damage. Previous studies have evaluated knowledge-based companies from various perspectives, including factors influencing their growth and success, cultural and social impacts, and determinants of their development. However, green productivity indicators specifically designed for evaluating knowledge-based food companies in Tehran Province have not yet been identified. Accordingly, this study seeks to fill this research gap.
Methodology
This research is applied in terms of purpose and descriptive–survey in terms of methodology. The statistical population consists of all managers of knowledge-based food companies in Tehran Province, from whom 10 experts were selected as the sample. Sampling was conducted using the snowball method, whereby the initial participant introduced subsequent experts until theoretical saturation was achieved. Two instruments were employed for data collection. First, a relative comparison table of indicators, similar to a Likert scale, was used to evaluate the indicators. Second, a pairwise comparison questionnaire was applied to rank the indicators. The Analytical Hierarchy Process (AHP) was implemented through the following steps: (1) constructing the hierarchical structure, (2) determining priorities through pairwise comparisons of criteria, and (3) assessing the logical consistency of judgments by calculating the inconsistency ratio. The validity of the AHP questionnaire was established through content validity, while reliability was assessed using the inconsistency ratio. An inconsistency ratio of less than 0.1 was considered acceptable for each pairwise comparison matrix.
Findings
In 1402 (2023–2024), a total of 394 knowledge-based companies were active in the fields of agriculture, biotechnology, and food industries in Iran. Tehran, Alborz, and Isfahan provinces ranked first to third with 90, 36, and 29 companies, respectively. The provincial distribution indicated that 69% of knowledge-based companies in these sectors were concentrated in 11 provinces. Of the 90 knowledge-based companies in Tehran Province, 10 operated in the food industry. In the subsequent stage, 37 green productivity indicators identified in previous studies were extracted from the literature. Based on research objectives and the specific characteristics of knowledge-based food companies, these indicators were screened by industry experts, resulting in the selection of 9 final criteria. Drawing on the literature, field studies, and expert opinions, the selected indicators included waste management, noise pollution management, production process materials, water consumption management, energy consumption management, air pollution management, environmental laws and investment, cultural development, social responsibility, and the level of process technology. The weighting results obtained using the AHP method and Expert Choice 11 software indicated that waste management (0.241), water consumption management (0.153), energy consumption management (0.142), and air pollution management (0.130) were the most important criteria for ranking knowledge-based food companies in Tehran Province, with inconsistency ratios below 0.1. These findings demonstrate that the AHP technique is an effective tool for developing a ranking model for knowledge-based food companies based on green productivity criteria.
Discussion and Conclusion
The results indicate that waste management, water consumption management, energy consumption management, and air pollution management are the most influential criteria in ranking knowledge-based food companies in Tehran Province. Given its relatively higher weight, waste management alone can serve as a key indicator for evaluating and ranking green companies. The findings are consistent with previous studies, including those by Noorali et al. (2024), Sun (2015), Buyuk and Temur (2022), Acar and Enücük (2022), and Blešić et al. (2021), which support the use of the AHP technique as an appropriate tool for modeling and ranking evaluation criteria. Knowledge-based companies in Iran face various challenges, particularly economic constraints; therefore, environmental considerations are often not their top priority. Nevertheless, investment in improving the environmental performance of supply chains offers substantial benefits, such as reduced energy consumption, lower pollutant emissions, waste minimization, and increased productivity. It is recommended that green productivity indicators be incorporated into the evaluation and auditing processes of knowledge-based food companies to facilitate the provision of supportive incentives. Greater emphasis should also be placed on environmental regulations, green investment, green management practices, and the establishment of dedicated green productivity teams within these companies. As this study focused solely on knowledge-based food companies in Tehran Province, future research should extract and compare ranking criteria across other provinces and geographical contexts, considering differences in technology levels and production lines. Moreover, while this study concentrated on green productivity, future studies could incorporate additional dimensions such as green supply chain management, sustainability, resilience, agility, and leanness to enable more comprehensive and macro-level evaluations of knowledge-based food companies.