<![CDATA[Small and medium industries (SMIs) in the food-processing sector play an important role in supporting local economic development but face various challenges in achieving sustainable development. This study aims to identify and prioritize key sustainability criteria for the development of food-processing SMIs using Bayesian Best Worst method within an extended triple bottom line framework. The framework integrates economic, social, environmental, and technology dimensions to capture the multidimensional aspects of sustainability. Expert judgments were collected from relevant stakeholders and analyzed using the Bayesian Best–Worst Method (BWM) to determine the relative importance of sustainability criteria. The results indicate that operational and institutional performance, hygiene and production sanitation, and human resource competence are the most influential criteria in supporting sustainable SMI development. At the sub-criteria level, compliance with food safety and halal standards, maintenance and hygiene of production equipment, and the use of digital promotion and payment systems emerge as the most critical factors. These findings provide a structured understanding of sustainability priorities and offer a useful reference for policymakers and practitioners in promoting sustainable development of food-processing SMIs]]>
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