The contemporary food and beverage industry is at a critical juncture where sustainability, environmental responsibility, and operational efficiency are no longer optional but imperative for competitive advantage and regulatory compliance. This research investigates the integration of cleaner production strategies, lean manufacturing practices, green product innovation, and corporate sustainability frameworks within the food and beverage sector. Drawing on empirical and theoretical insights from a broad array of studies, this paper examines how organizations adopt cleaner production techniques to minimize resource consumption, reduce waste, and optimize operational efficiency while enhancing economic performance. It further explores the mediating role of green product innovation in linking customer engagement with environmental and economic outcomes. Methodologically, the study employs a descriptive and analytical approach, synthesizing findings from surveys, case studies, and literature reviews across multiple countries and industrial contexts. The results indicate that the adoption of cleaner production strategies, coupled with lean manufacturing and robust sustainability governance, yields measurable improvements in environmental performance, economic efficiency, and customer satisfaction. Additionally, corporate leadership, ethical orientation, and employee engagement emerge as significant drivers of successful implementation. The discussion critically evaluates the challenges and limitations of implementing these practices, such as technological barriers, financial constraints, and organizational resistance, while providing strategic recommendations for future research and industrial application. This research contributes to both the academic understanding and practical management of sustainable production processes in the food and beverage industry, offering a comprehensive framework for integrating environmental innovation into mainstream operational strategies.