Recent developments in manufacturing processes and automation have led to the new industrial revolution termed “Industry 4.0”. Industry 4.0 can be considered as a broad domain which includes: data management, manufacturing competitiveness, production processes and efficiency. The term Industry 4.0 includes a variety of key enabling technologies i.e., cyber physical systems, Internet of Things, artificial intelligence, big data analytics and digital twins which can be considered as the major contributors to automated and digital manufacturing environments. Sustainability can be considered as the core of business strategy which is highlighted in the United Nations (UN) Sustainability 2030 agenda and includes smart manufacturing, energy efficient buildings and low-impact industrialization. Industry 4.0 technologies help to achieve sustainability in business practices. However, very limited studies reported about the extensive reviews on these two research areas. This study uses a systematic literature review approach to find out the current research progress and future research potential of Industry 4.0 technologies to achieve manufacturing sustainability. The role and impact of different Industry 4.0 technologies for manufacturing sustainability is discussed in detail. The findings of this study provide new research scopes and future research directions in different research areas of Industry 4.0 which will be valuable for industry and academia in order to achieve manufacturing sustainability with Industry 4.0 technologies.

Value Stream Mapping (VSM) is a standard Lean tool for identifying and reducing waste. It is used to create value and improve the performance of any industry. The value of the VSM has greatly expanded from conventional to smart over time; hence, researchers and practitioners in this sector are paying more emphasis. Comprehensive review research is needed to understand VSM-based smart, sustainable development from a triple-bottom-line perspective. The primary goal of this research is to look at various insights from the historical literature that can help with the adoption of smart, sustainable development through VSM. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) with a fifteen-year time range (2008–2022) is being considered to study various insights and gaps in value stream mapping. Analysis of the significant outcomes presents an eight-point study agenda: year, national context, research method, sector, wastes, VSM type, applied tools, and analysis indicators. The critical finding implies that empirical qualitative research dominates the research sector. Effective VSM implementation requires balancing the three sustainable dimensions of economic, environmental, and social through digitalization. The circular economy should also bolster research on the intersection of sustainability applications and new digital paradigms such as industry revolution 4.0.

Collaboration in green product design and development is becoming more significant to ensure a brighter future for eco industries, and research into such innovation has increased in recent years. So, it has been emphasized by practitioners that green thinking should be adopted from the design stage through the development stage and into the disposal stage of a product. However, it is challenging to identify the severity of strategies that mainly hampers the growth of green product design and development (GPDD). The current research aimed to identify and rank various strategies based on their significant impact on the development of green product design. The study contains three segments: (1) Multiple strategies were identified based on the published literature, project reports, and interactions with academics and industry experts. Then, 22 strategies were selected for GPDD that could be divided into five clusters: cooperation and commitment from top management commitment (TMC), design for environment (DFE), utilization of green technologies (UGT), green external supply chain management (GESCM), and green internal supply chain management (GISCM). (2) The Kano model was used to identify user requirements and satisfaction levels. (3) The priority weight and rank among selected strategies were determined using the fuzzy AHP approach. The results show that the “DFE” ranks highest among the main categories, and “design for disassembly” has been highlighted as a necessary sub-criteria in the emerging eco industries. Various recommendations are suggested to adopt these techniques, which augment the growth of green product design and development for eco industries.

In the last decade, the nutritional and health benefits of Opuntia (Opuntia ficus-indica (L.) Mill.) were discussed by academic scientists and private companies. In particular, the introduction of this substance in frequently consumed foods, like, for example, pasta and bakery products, could have a wide diffusion due to its rich composition in polyphenols, vitamins, polyunsaturated fatty acids, and amino acids. The identified natural cactus compounds are responsible for biologically relevant activities including anti-inflammatory, antioxidant, hypoglycemic, antimicrobial, and neuro-protective properties. The aim of this paper is the evaluation of the best combination of Opuntia quantity and process parameters (recipe) for the production of sustainable functional pasta. The results obtained show that the new functional pasta guarantees the presence of the Opuntia quantity necessary to be considered a healthy food without altering the organoleptic and physical properties of the final product. An important indicator of a sustainable food product is its capacity to contribute to public health while maintaining a high quality of the final product. The selection of the optimal recipe was carried out by means of a multi-criteria decision-making procedure, ELECTRE III. Finally, a sensitivity analysis was conducted to assess the stability of the obtained solutions varying the ELECTRE III thresholds, showing that the results obtained are stable under uncertain conditions. Food productions are often affected by qualitative judgments in terms of physical and organoleptic properties of the final product, making the ELECTRE III particularly suitable in an industrial application in which different points of view are involved.