Redução do desperdício de alimentos por meio de operações sustentáveis e enxutas: Estudo de caso do setor avícola

Conteúdo do artigo principal

Yigit Kazancoglu
Esra Ekinci
Yesim Deniz Ozkan Ozen
Melisa Ozbiltekin Pala

Resumo

A crescente necessidade de resolver o problema do desperdício de alimentos para a sobrevivência do planeta e da humanidade incentiva os pesquisadores a buscarem operações sustentáveis que alterem os métodos convencionais atualmente em uso na indústria de alimentos. Neste estudo, o pensamento enxuto foi utilizado para propor operações sustentáveis incorporando aspectos sociais,
econômicos e ambientais e para lidar com a natureza multidisciplinar e complexa da redução do desperdício de alimentos. A metodologia
de mapeamento do fluxo de valor foi empregada para explicar os fatores geradores de desperdício de alimentos e para ver o fluxo do sistema de ponta a ponta. Como a maioria dos resíduos pode ser observada em operações a montante em economias emergentes, a metodologia proposta é ilustrada em uma das maiores empresas de carne da Turquia. Como resultado do modelo, operações alimentares
enxutas e sustentáveis foram sugeridas considerando aspectos sociais, econômicos e ambientais.

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KAZANCOGLU, Y.; EKINCI, E. .; DENIZ OZKAN OZEN, Y. .; OZBILTEKIN PALA, M. Redução do desperdício de alimentos por meio de operações sustentáveis e enxutas: Estudo de caso do setor avícola. RAE-Revista de Administração de Empresas, [S. l.], v. 61, n. 5, p. 1–18, 2021. DOI: 10.1590/S0034-759020210503. Disponível em: https://bibliotecadigital.fgv.br/ojs/index.php/rae/article/view/84435. Acesso em: 19 maio. 2022.
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