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...

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Autores principales:	Yigit Kazancoglu, Esra Ekinci, Yesim Deniz Ozkan Ozen, Melisa Ozbiltekin Pala
Formato:	article
Lenguaje:	EN ES PT
Publicado:	Fundação Getulio Vargas 2021
Materias:	lean management sustainability food waste value stream mapping emerging economy Business HF5001-6182
Acceso en línea:	https://doaj.org/article/a1d6b4654bed4fa0b2bd952ee6fdc261
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spelling	oai:doaj.org-article:a1d6b4654bed4fa0b2bd952ee6fdc2612021-11-25T05:04:21ZReducing food waste through lean and sustainable operations: A case study from the poultry industry0034-75902178-938Xhttps://doaj.org/article/a1d6b4654bed4fa0b2bd952ee6fdc2612021-09-01T00:00:00Zhttps://www.scielo.br/j/rae/a/9RMRh8dr7Nth54HXT6HGBQp/?format=pdf&lang=enhttps://doaj.org/toc/0034-7590https://doaj.org/toc/2178-938XThe 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.Yigit KazancogluEsra EkinciYesim Deniz Ozkan OzenMelisa Ozbiltekin PalaFundação Getulio Vargasarticlelean managementsustainabilityfood wastevalue stream mappingemerging economyBusinessHF5001-6182ENESPTRAE: Revista de Administração de Empresas , Vol 61, Iss 5 (2021)
institution	DOAJ
collection	DOAJ
language	EN ES PT
topic	lean management sustainability food waste value stream mapping emerging economy Business HF5001-6182
spellingShingle	lean management sustainability food waste value stream mapping emerging economy Business HF5001-6182 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
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.
format	article
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
title	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_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_sort	reducing food waste through lean and sustainable operations: a case study from the poultry industry
publisher	Fundação Getulio Vargas
publishDate	2021
url	https://doaj.org/article/a1d6b4654bed4fa0b2bd952ee6fdc261
work_keys_str_mv	AT yigitkazancoglu reducingfoodwastethroughleanandsustainableoperationsacasestudyfromthepoultryindustry AT esraekinci reducingfoodwastethroughleanandsustainableoperationsacasestudyfromthepoultryindustry AT yesimdenizozkanozen reducingfoodwastethroughleanandsustainableoperationsacasestudyfromthepoultryindustry AT melisaozbiltekinpala reducingfoodwastethroughleanandsustainableoperationsacasestudyfromthepoultryindustry
_version_	1718414655903236096

Reducing food waste through lean and sustainable operations: A case study from the poultry industry

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