Abstract: Food as perishable goods represents a specific and
sensitive part in the supply chain theory, since changing physical or
chemical characteristics considerably influence the approach to stock
management. The most delicate phase of this process is
transportation, where it becomes difficult to ensure the stable
conditions which limit deterioration, since the value of the
deterioration rate could be easily influenced by the mode of
transportation. The fuzzy definition of variables allows one to take
these variations into account. Furthermore, an appropriate choice of
the defuzzification method permits one to adapt results to real
conditions as far as possible. In this article those methods which take
into account the relationship between the deterioration rate of
perishable goods and transportation by ship will be applied with the
aim of (a) minimizing the total cost function, defined as the sum of
the ordering cost, holding cost, disposing cost and transportation
costs, and (b) improving the supply chain sustainability by reducing
environmental impact and waste disposal costs.