Green Lean Six Sigma (GLSS) represents an integrated methodology combining Lean manufacturing, Six Sigma, and environmental management to optimize sustainable processes. This study presents a comprehensive review of scholarly literature and industrial case studies on GLSS implementation within Malaysia’s food and beverage (F&B) industry. It explores the theoretical foundations of Lean Six Sigma and its adaptation to environmental sustainability, emphasizing key performance indicators such as waste minimization, resource efficiency, and carbon emission reduction. Although Lean Six Sigma has improved quality and operational efficiency across industries, its adoption in Malaysia’s F&B sector remains limited and faces industry-specific challenges. The review shows that organizations applying GLSS have achieved notable improvements, including reductions in solid waste, wastewater discharge, energy usage, and operational costs, supporting broader corporate sustainability goals. Key success factors include leadership commitment, a culture of continuous improvement, employee engagement, and effective monitoring of environmental metrics. However, barriers such as low awareness, inadequate training, limited resources, and the complexity of food processing continue to hinder implementation. This review outlines strategies to address these challenges and identifies opportunities to scale GLSS practices in the F&B sector. The findings guide practitioners and policymakers seeking to align operational excellence with Malaysia’s sustainability objectives.
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