Developing a Sustainable Performance Measurement Model for Food and Beverage MSMEs: An Exploratory Factor Analysis Approach

This research project fills a missing piece in sustainability assessment tools for micro, small, and medium enterprises (MSMEs) that operate in the food and beverage (F&B) sector. Traditional sustainability models are built for large corporations, so they often ignore the limited resources and everyday realities of smaller firms. To fix this, we created a quantitative evaluation framework that combines two ideas: the Triple Bottom Line (TBL) and the Natural‑Resource‑Based View (NRBV). We gathered real‑world survey data from F&B MSMEs and applied Exploratory Factor Analysis (EFA). The EFA uses Principal Axis Factoring and Varimax rotation to sort through many sustainability indicators. We checked the data’s suitability with two statistical tests: the

Kaiser‑Meyer‑Olkin (KMO) measure and Bartlett’s Test of Sphericity. Both confirmed that the data were ready for factor extraction. The final model groups the most important operational, environmental, and social indicators into clear, actionable performance dimensions. It gives environmental‑engineering students a step‑by‑step way to model, evaluate, and apply local waste‑management and resource‑conservation metrics. In doing so, it builds a solid mathematical base for circular‑economy practices in businesses that have limited resources.

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