Green Lean Six Sigma model for waste reduction of raw material in a nectar manufacturing company of Lima, Peru
Purpose: Food waste is a latent problem for society, one of the main causes being poor management of the operating processes within the food industry, which is the main reason the present research aimed to reduce raw material waste in a nectar factory. Design/methodology/approach: The methodology l...
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| Format: | Article |
| Language: | English |
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OmniaScience
2023-05-01
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| Series: | Journal of Industrial Engineering and Management |
| Subjects: | |
| Online Access: | https://www.jiem.org/index.php/jiem/article/view/4916 |
| _version_ | 1797776401554735104 |
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| author | Jorge Enrique Ortiz Porras Andrei Mijailo Bancovich Erquínigo Taddy Carolay Candia Chávez Lisseth Margarita Huayanay Palma Rosa Karol Moore Torres Oscar Rafael Tinoco Gomez |
| author_facet | Jorge Enrique Ortiz Porras Andrei Mijailo Bancovich Erquínigo Taddy Carolay Candia Chávez Lisseth Margarita Huayanay Palma Rosa Karol Moore Torres Oscar Rafael Tinoco Gomez |
| author_sort | Jorge Enrique Ortiz Porras |
| collection | DOAJ |
| description | Purpose: Food waste is a latent problem for society, one of the main causes being poor management of the operating processes within the food industry, which is the main reason the present research aimed to reduce raw material waste in a nectar factory.
Design/methodology/approach: The methodology led to carrying out an experimental investigation where a Green Lean Six Sigma Model was applied, whose foundation was the use of tools such as Environmental Value Stream Mapping (E - VSM), DMAIC (Define - Measure - Analyze - Improve - Control), Poka Yoke and DOE (Design of Experiments), the data obtained were exposed to an inferential statistical analysis using tests such as Anderson - Darling and T-Student.
Findings: As a final result, a waste reduction of 2.23% was obtained, which is equivalent to approximately 120 kg of useful raw material, in addition the environmental impact was reduced by 2.2%, waste costs were also reduced by approximately 5.5% and produced an increase in global productivity by 2.4%.
Research limitations/implications: It is shown that the application of methodologies such as Green, Lean and Six Sigma in the food industry present benefits during and after the application of the model; such as preventive control of waste, standardization in processes; benefits that, in coordination with an organizational culture of continuous improvement, can significantly improve the current state of companies.
Practical implications: The positive obtained results support the methodology proposed by the authors to reduce the waste of agricultural raw material. It is expected to be a benchmark for other similar organizations that seek to generate greater productivity in line with the search for environmentally sustainable operations.
Originality/value: This is one of the first studies that aims to reduce the waste of raw materials in food processing companies, considering aspects of mitigating environmental impact. |
| first_indexed | 2024-03-12T22:49:23Z |
| format | Article |
| id | doaj.art-c3aa8ff872504c0288533aac8aab3cc2 |
| institution | Directory Open Access Journal |
| issn | 2013-8423 2013-0953 |
| language | English |
| last_indexed | 2024-03-12T22:49:23Z |
| publishDate | 2023-05-01 |
| publisher | OmniaScience |
| record_format | Article |
| series | Journal of Industrial Engineering and Management |
| spelling | doaj.art-c3aa8ff872504c0288533aac8aab3cc22023-07-20T15:29:21ZengOmniaScienceJournal of Industrial Engineering and Management2013-84232013-09532023-05-0116216918510.3926/jiem.4916710Green Lean Six Sigma model for waste reduction of raw material in a nectar manufacturing company of Lima, PeruJorge Enrique Ortiz Porras0Andrei Mijailo Bancovich Erquínigo1Taddy Carolay Candia Chávez2Lisseth Margarita Huayanay Palma3Rosa Karol Moore Torres4Oscar Rafael Tinoco Gomez5Universidad Nacional Mayor de San MarcosUniversidad Nacional Mayor de San MarcosUniversidad Nacional Mayor de San MarcosUniversidad Nacional Mayor de San MarcosUniversidad Nacional Mayor de San MarcosUniversidad Nacional Mayor de San MarcosPurpose: Food waste is a latent problem for society, one of the main causes being poor management of the operating processes within the food industry, which is the main reason the present research aimed to reduce raw material waste in a nectar factory. Design/methodology/approach: The methodology led to carrying out an experimental investigation where a Green Lean Six Sigma Model was applied, whose foundation was the use of tools such as Environmental Value Stream Mapping (E - VSM), DMAIC (Define - Measure - Analyze - Improve - Control), Poka Yoke and DOE (Design of Experiments), the data obtained were exposed to an inferential statistical analysis using tests such as Anderson - Darling and T-Student. Findings: As a final result, a waste reduction of 2.23% was obtained, which is equivalent to approximately 120 kg of useful raw material, in addition the environmental impact was reduced by 2.2%, waste costs were also reduced by approximately 5.5% and produced an increase in global productivity by 2.4%. Research limitations/implications: It is shown that the application of methodologies such as Green, Lean and Six Sigma in the food industry present benefits during and after the application of the model; such as preventive control of waste, standardization in processes; benefits that, in coordination with an organizational culture of continuous improvement, can significantly improve the current state of companies. Practical implications: The positive obtained results support the methodology proposed by the authors to reduce the waste of agricultural raw material. It is expected to be a benchmark for other similar organizations that seek to generate greater productivity in line with the search for environmentally sustainable operations. Originality/value: This is one of the first studies that aims to reduce the waste of raw materials in food processing companies, considering aspects of mitigating environmental impact.https://www.jiem.org/index.php/jiem/article/view/4916six sigma, lean, green, waste, food industry |
| spellingShingle | Jorge Enrique Ortiz Porras Andrei Mijailo Bancovich Erquínigo Taddy Carolay Candia Chávez Lisseth Margarita Huayanay Palma Rosa Karol Moore Torres Oscar Rafael Tinoco Gomez Green Lean Six Sigma model for waste reduction of raw material in a nectar manufacturing company of Lima, Peru Journal of Industrial Engineering and Management six sigma, lean, green, waste, food industry |
| title | Green Lean Six Sigma model for waste reduction of raw material in a nectar manufacturing company of Lima, Peru |
| title_full | Green Lean Six Sigma model for waste reduction of raw material in a nectar manufacturing company of Lima, Peru |
| title_fullStr | Green Lean Six Sigma model for waste reduction of raw material in a nectar manufacturing company of Lima, Peru |
| title_full_unstemmed | Green Lean Six Sigma model for waste reduction of raw material in a nectar manufacturing company of Lima, Peru |
| title_short | Green Lean Six Sigma model for waste reduction of raw material in a nectar manufacturing company of Lima, Peru |
| title_sort | green lean six sigma model for waste reduction of raw material in a nectar manufacturing company of lima peru |
| topic | six sigma, lean, green, waste, food industry |
| url | https://www.jiem.org/index.php/jiem/article/view/4916 |
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