Gestão de resíduos sólidos em uma indústria alimentícia: oportunidades de melhoria para o desperdício de alimentos

Abstract

Reducing waste generation is a topic of social, economic, and environmental interest. Therefore, proper waste management contributes positively to the competitiveness of industries in the market. For this reason, industries have observed these advantages and sought to improve their environmental performance. In turn, the food industry stands out in consumers' eyes as food waste and hunger are global concerns. Therefore, the objective of the present study was to optimize the management of organic solid waste in the food industry to reduce the losses generated in the different industrial processes. For that, the methodology of continuous improvement was used, defining the main causes of high food waste in the processes, measuring which were the manufacturing units with the highest generation and their efficiencies of notes and analyzing the variations of the production processes that helped to find the biggest problems and their causes. In each analyzed UF, it was possible to find the amount of waste generated and its economic impact. In UF1, it was possible to reach 80% efficiency in weighing, UF2 approached the goal, but it was already possible to implement action plans, UF3 did not have any improvement related to the efforts of this study, and UF4 started a DMAIC to achieve the objectives of reducing organic waste generated. Therefore, it was possible to find management of organic waste improvements, help control the variability and reinforce the importance of sustainability for employees.