Last modified: 2014-09-11
Abstract
Considering resource efficiency and environmental impacts, the need for
reducing food waste levels is urgent. This case study illustrates the potential
and great possibilities to deal with the food waste challenge by proper root
cause analysis and the methodology of Lean Six Sigma. A production line
of a dough-based product was targeted, and the practical work resulted in a
50% reduction of waste.
Keywords
References
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