<![CDATA[Background: Optimizing sustainable production for Micro, Small, and Medium Enterprises (MSMEs) in South Tangerang is essential to improve operational efficiency and competitiveness under resource constraints and increasing sustainability demands. Objective: This study aims to formulate and prioritize sustainable production optimization strategies for food-sector MSMEs by integrating Green Value Stream Mapping (GVSM), SWOT analysis, and the Analytic Hierarchy Process (AHP). Methods: This study employs a mixed-method case study approach on a food-processing MSME in South Tangerang. GVSM is used to identify process inefficiencies, SWOT to analyze strategic factors, and AHP to determine the priority of improvement strategies. Results: GVSM identified eight waste categories, with green waste (single-use plastics, high energy/gas consumption) and waiting time as the most critical. AHP analysis yielded the following criteria weights: Marketing (C1 = 0.32), Support (C2 = 0.24), Sustainability (C3 = 0.18), Technology (C4 = 0.15), and Efficiency (C5 = 0.11), with a Consistency Ratio (CR) ≤ 0.10 confirming valid pairwise judgments. The top-priority strategy was digital platform/e-commerce adoption (A1 = 0.48), followed by human resource training and external support (A2 = 0.32), and product innovation and sustainability (A3 = 0.20). Collaborative distribution ranked lowest due to high implementation complexity. Conclusion: The integrated GVSM–SWOT–AHP approach provides a practical framework for linking process improvement with strategic decision-making and supports MSMEs in enhancing efficiency, competitiveness, and environmental performance. This study contributes to MSME operations management literature by demonstrating that process-level diagnostic tools (GVSM) can be systematically integrated with strategic prioritization methods (SWOT–AHP).]]>
