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

Main Article Content

Yigit Kazancoglu
https://orcid.org/0000-0001-9199-671X
Esra Ekinci
https://orcid.org/0000-0003-2609-7763
Yesim Deniz Ozkan Ozen
https://orcid.org/0000-0003-4520-6590
Melisa Ozbiltekin Pala
https://orcid.org/0000-0002-1356-3203

Abstract

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.

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How to Cite
KAZANCOGLU, Y.; EKINCI, E. .; DENIZ OZKAN OZEN, Y. .; OZBILTEKIN PALA, M. Reducing food waste through lean and sustainable operations: A case study from the poultry industry. RAE - Revista de Administracao de Empresas , [S. l.], v. 61, n. 5, p. 1–18, 2021. DOI: 10.1590/S0034-759020210503. Disponível em: https://periodicos.fgv.br/rae/article/view/84435. Acesso em: 14 jul. 2024.
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