Reducing food waste through lean and sustainable operations: A case study from the poultry industry
The growing need for solving the problem of food waste for tackling the survival of the planet and humankind is encouraging researchers to seek sustainable operations that alter the conventional methods that are currently in use in the food industry. Lean thinking has been used in this study to prop...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Fundação Getulio Vargas, Escola de Administração de Empresas de São Paulo
2021-09-01
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| Series: | RAE: Revista de Administração de Empresas |
| Subjects: | |
| Online Access: | https://www.scielo.br/j/rae/a/9RMRh8dr7Nth54HXT6HGBQp/?format=pdf&lang=en |
| _version_ | 1827163356917661696 |
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| author | Yigit Kazancoglu Esra Ekinci Yesim Deniz Ozkan Ozen Melisa Ozbiltekin Pala |
| author_facet | Yigit Kazancoglu Esra Ekinci Yesim Deniz Ozkan Ozen Melisa Ozbiltekin Pala |
| author_sort | Yigit Kazancoglu |
| collection | DOAJ |
| description | The growing need for solving the problem of food waste for tackling the survival of the planet and humankind is encouraging researchers to seek sustainable operations that alter the conventional methods that are currently in use in the food industry. Lean thinking has been used in this study to propose sustainable operations that incorporate social, economic, and environmental aspects and to handle the multidisciplinary and complex nature of reducing food waste. The value stream mapping methodology has been employed to explain food waste and generate drivers and to observe the end-to-end system flow. Since most of the waste is observed in upstream operations in emerging economies, one of the biggest meat-processing companies in Turkey is studied for illustrating the proposed methodology. As a result of the model, lean and sustainable food operations are suggested considering social, economic and environmental aspects. |
| first_indexed | 2024-03-12T08:44:07Z |
| format | Article |
| id | doaj.art-a1d6b4654bed4fa0b2bd952ee6fdc261 |
| institution | Directory Open Access Journal |
| issn | 0034-7590 2178-938X |
| language | English |
| last_indexed | 2025-03-21T00:59:25Z |
| publishDate | 2021-09-01 |
| publisher | Fundação Getulio Vargas, Escola de Administração de Empresas de São Paulo |
| record_format | Article |
| series | RAE: Revista de Administração de Empresas |
| spelling | doaj.art-a1d6b4654bed4fa0b2bd952ee6fdc2612024-08-03T04:37:25ZengFundação Getulio Vargas, Escola de Administração de Empresas de São PauloRAE: Revista de Administração de Empresas0034-75902178-938X2021-09-01615Reducing food waste through lean and sustainable operations: A case study from the poultry industryYigit Kazancoglu0Esra Ekinci1Yesim Deniz Ozkan Ozen2Melisa Ozbiltekin Pala3Yasar University, Faculty of Business, Logistics Management Department, Esmirna, TurkeyYasar University, Faculty of Business, Logistics Management Department, Esmirna, TurkeyYasar University, Faculty of Business, Logistics Management Department, Esmirna, TurkeyYasar University, Faculty of Business, Logistics Management Department, Esmirna, TurkeyThe growing need for solving the problem of food waste for tackling the survival of the planet and humankind is encouraging researchers to seek sustainable operations that alter the conventional methods that are currently in use in the food industry. Lean thinking has been used in this study to propose sustainable operations that incorporate social, economic, and environmental aspects and to handle the multidisciplinary and complex nature of reducing food waste. The value stream mapping methodology has been employed to explain food waste and generate drivers and to observe the end-to-end system flow. Since most of the waste is observed in upstream operations in emerging economies, one of the biggest meat-processing companies in Turkey is studied for illustrating the proposed methodology. As a result of the model, lean and sustainable food operations are suggested considering social, economic and environmental aspects.https://www.scielo.br/j/rae/a/9RMRh8dr7Nth54HXT6HGBQp/?format=pdf&lang=enlean managementsustainabilityfood wastevalue stream mappingemerging economy |
| spellingShingle | Yigit Kazancoglu Esra Ekinci Yesim Deniz Ozkan Ozen Melisa Ozbiltekin Pala Reducing food waste through lean and sustainable operations: A case study from the poultry industry RAE: Revista de Administração de Empresas lean management sustainability food waste value stream mapping emerging economy |
| title | Reducing food waste through lean and sustainable operations: A case study from the poultry industry |
| title_full | Reducing food waste through lean and sustainable operations: A case study from the poultry industry |
| title_fullStr | Reducing food waste through lean and sustainable operations: A case study from the poultry industry |
| title_full_unstemmed | Reducing food waste through lean and sustainable operations: A case study from the poultry industry |
| title_short | Reducing food waste through lean and sustainable operations: A case study from the poultry industry |
| title_sort | reducing food waste through lean and sustainable operations a case study from the poultry industry |
| topic | lean management sustainability food waste value stream mapping emerging economy |
| url | https://www.scielo.br/j/rae/a/9RMRh8dr7Nth54HXT6HGBQp/?format=pdf&lang=en |
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