Green lean method to identify ecological waste in a nectar factory

Abstract

Nowadays, the waste of resources has become one of the biggest problems for industries, due to the serious environmental, social and economic consequences it generates. Therefore, to ensure a production based on sustainable processes, it’s essential to have a responsible management of resources, being the first step one of the most important ones, the identification. Thus, the present research work aims to develop and implement a method based on the integration of Green and Lean methodologies to systematically identify ecological waste, taking as a case study a nectar factory in Lima - Peru. Through the implementation of tools such as Environmental Value Stream Mapping, Process Mapping or Failure Mode and Effects Analysis, it was found that the company generated a waste of 1584 litres of water and 38.5 kg of conditioned fruit every month. The identification of green waste is vital, as it is the first link in a long chain that contributes directly to improving the company's efficiency, profitability and reputation, as well as protecting the environment and promoting sustainable development.

Keywords

• green lean
• food production
• waste identification
• sustainable process