We apply group technology on a single-facility scheduling problem of products assembled from common and unique components. Our model assumes that common components are classified into multiple families, whose set-up times are sequence-independent but not identical. This extension from one type of common components to multiple types distinguishes this study from those in the literature. After identifying properties for dominant schedules, a branch-and-bound algorithm is constructed to determine a production schedule with the minimum total completion time of products. A series of simulation experiments are made with respect to the number of families and the number of products. The outcome may provide a foundation for future research on this topic.

Food loss and waste are critical challenges in Taiwan’s agri-food supply chain, deteriorating security and resource efficiency. By employing the best–worst method (BWM), a multi-criteria decision-making model was developed in this study to evaluate the severity of losses and wastes. Combining literature review results with expert survey analysis results, key loss points, and mitigation strategies were identified to enhance sustainability and efficiency in Taiwan’s agricultural food system. Among the seven stages of the agricultural food supply chain, supermarket waste (16.95%) was identified as the severest, followed by government policies (16.63%), restaurant waste (15.35%), processing loss (14.71%), production site loss (13.64%), household waste (11.93%), and logistics/storage/distribution loss (10.79%). In the subcategories of each supply chain stage, the eight severe issues were identified as “Inadequate planning and control of overall production and marketing policies” under government policies, “Adverse climate conditions” and “Imbalance in production and marketing” under production site loss, “Inaccurate market demand forecasting” and “Poor inventory management at supermarkets” under supermarket waste, and “Improper storage management of ingredients leading to spoilage” as well as “Inability to accurately forecast demand due to menu diversity” under restaurant waste. The least severe issues included “Poor production techniques” under production site loss. Other minor issues included “Inefficient use of ingredients due to poor cooking skills”, “Festive culture and traditional customs”, and “Suboptimal food labeling design”, all of which contributed to household waste. Based on these findings, we proposed recommendations to mitigate food loss and waste in Taiwan’s agricultural food supply chain from practical, policy, and academic perspectives. The results of this study serve as a reference for relevant organizations and stakeholders.