“…The paradigm of lean holds appropriate for the food supply chain owing to the uncertainty existing at the customer end empowering switching sources, shorter shelf life demanding flexible production and delivery, increased quality requirements, cost and availability (Folinas et al, 2013). Introduced to upkeep organizational efficiency (Barth and Melin, 2018), the concept of lean hosted for the production sector has extended its applicability into domains such as administration (Belayutham et al, 2016); public administration (Mustosm€ aki et al, 2020); healthcare (Henrique et al, 2020) and service sector (Piercy and Rich, 2009). In precise, the principles of lean emphasis on pull production, waste elimination, streamlining of processes, zero defects, continuous improvements and quality at the source that have been implemented across diverse disciplines and proven commendable (Kumar et al, 2018).…”