By

entering into long-term contracts with local suppliers who deliver using

fuel-efficient vehicles

By

sourcing seasonal fresh produce from farmers in the Western Cape during peak

harvest time

By

selecting packaging made from non-recyclable materials because it protects

products during long-distance transport from rural suppliers

By

encouraging suppliers to switch from plastic crates to reusable wooden pallets

for deliveries

Having one evaluation criterium and one potential supplier will make it

easier to do the calculation when using the method.

Ending up with the same total score for suppliers requires that the

process be repeated with adapted weights and scores.

Including more criteria with an added weight of more than 100 will help

making a well-informed decision.

Having sub-criteria would confuse decision-makers and prevent them from getting

a better picture of a supplier’s performance on a specific criterium.

Using organically grown olive oil in the canned

sardines.

Communicating

with the producers of organically grown olive oil to verify their processes.

Setting up the

canning equipment to use brine instead of oil.

Monitoring

the time spent on inspecting ordered olive oil.