A thesis submitted to the University of Bedfordshire, in partial fulfilment of the requirements for the degree of doctor of Philosophy. ; Achieving sustainability in the supply chain is not a choice but an inevitable necessity for the organisation to survive and thrive in the long run. Supplier collaboration to achieve sustainability is widely recognised but poorly studied phenomena. While there is a handful of studies that focused on collaboration for sustainability in food supply chains, only a few considered sustainable (i.e. environmental, cost and social) or Triple Bottom Line (TBL) performance, and in the context of UK food industry, there is hardly any study. Building on previous studies, this thesis addressed these concerns conceptually and empirically by: a) examining supplier collaboration for sustainable performance; b) assessing supplier collaboration for environment friendly and socially responsible practices; c) measuring environment friendly and socially responsible practices for sustainable performance; and d) validating environment friendly and socially responsible practices as the mediators for supplier collaboration and sustainable performance. To achieve these objectives, first, a structured literature review was performed and identified 61 studies that documented supplier collaboration for sustainability, and a comprehensive review was also conducted to expand the research domain. Second, underpinned by Relational View (RV) theory, a set of 17 testable hypotheses (including sub-hypotheses) were developed, and a survey method was used to collect 203 useable data from UK based food businesses who maintain collaborative relationships with their suppliers. Finally, for data analysis, Partial Least Squared- Structural Equations Modelling (PLS-SEM) technique was used with SmartPLS3 software. The empirical findings validated that: a) supplier collaboration improves environmental, cost and social performance; b) supplier collaboration contributes to improved environment friendly and socially ...