Reducing industrial food waste through practical change
Ramesh, Regmi (2022)
2022
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2022061317802
https://urn.fi/URN:NBN:fi:amk-2022061317802
Tiivistelmä
Ready-made food takes an important share in Finnish food market. Food waste is produced from different sources in food supply chains. Food processing industries are one of the important stakeholders in the food supply chain. Food processing industries produce a huge amount of food related waste. Executives, governments and researchers are focusing on cost minimization and increasing profit, but the amount and percentage of food waste is still remarkable. In such context reducing food waste has been one of the focal points for the companies to increase productivity and profitability.
The aim of this research was to find out the certain root reason for the food waste in the case company. Literature was discussed from mostly scientific sources of journals and books. Food waste and its ecological and economic impacts were discussed. Initiations that are taken from government and private organizations to reduce food waste are elaborated. Production and operations management principles, inventory techniques were discussed furthermore.
The empirical part of this thesis was focused to find out why there has been food waste in the raw materials inventory warehouse and dosing section of the case company. Food waste is produced during the various stages of food processing in the company, but this thesis was carried out to find out why raw materials and its components are being wasted before utilizing them. The aim of this thesis is to find out some critical reasons what is producing notable amount of food waste, find out the challenges or problems on daily work, find out some possible ideas, which come through research process to minimize food related waste.
Qualitative research method was used in this thesis. Semi-structured interview forms were formed for the interview. Production planners, supervisors, and shift supervisors were interviewed. Practical challenges in the company and innovative ideas to reduce food waste were discussed. Finally, challenges regarding day-to-day work were outlined and a list of practical suggestions were drafted.
The aim of this research was to find out the certain root reason for the food waste in the case company. Literature was discussed from mostly scientific sources of journals and books. Food waste and its ecological and economic impacts were discussed. Initiations that are taken from government and private organizations to reduce food waste are elaborated. Production and operations management principles, inventory techniques were discussed furthermore.
The empirical part of this thesis was focused to find out why there has been food waste in the raw materials inventory warehouse and dosing section of the case company. Food waste is produced during the various stages of food processing in the company, but this thesis was carried out to find out why raw materials and its components are being wasted before utilizing them. The aim of this thesis is to find out some critical reasons what is producing notable amount of food waste, find out the challenges or problems on daily work, find out some possible ideas, which come through research process to minimize food related waste.
Qualitative research method was used in this thesis. Semi-structured interview forms were formed for the interview. Production planners, supervisors, and shift supervisors were interviewed. Practical challenges in the company and innovative ideas to reduce food waste were discussed. Finally, challenges regarding day-to-day work were outlined and a list of practical suggestions were drafted.