Waste Reduction in a Food Industry Using DMAIC - LSS Project

Rafael Wollmann, Consultant, Gemba, Curitiba, Parana, Brazil

Keywords: DMAIC, Waste Reduction, Food Industry

Industry: Food/Drug/Cosmetic

Level: Intermediate

ABSTRACT

It is well-known by the food industry practitioners that raw material waste is one of the biggest issues related to the industrialization process. These wastes affect costs directly and also affect production planning and control. This work will present a real case applied in a big food industry in Latin America where the DMAIC process were used to reduce approx. 2 millions of dollars of waste per year. By the end of the session, the presenter will discuss lessons learned focusing on costs and production planning and control.

REGISTRATION OPEN 
Please select the relevant Registrant Type from: a) Conference & Workshops; b) Exhibits & Sponsorship; c) Speakers & Co-Speakers

SPEAKERS' CORNER
Submit your PowerPoint by
January 31, 2019
Speakers’ Orientation Meeting:
Tuesday, March 12, 2019,
6 PM-7 PM

Please download the Speaker Instructions here

Conference Chair's Message 

Joel Smith

Continuous Improvement is not just something a Lean Six Sigma (LSS) practitioner leads their organization in practicing, but is also a core competency of their professional makeup. That is why more and more innovative and leading companies are looking for leaders that use the LSS way of thinking in everything they do within their organization.

In this era of data science and machine learning, the ability to connect the dots for end to end solutions across the boundaries of people, process and systems is the key to success. This year’s conference is focused on making sure we are “continuing” our journey as practitioners. Whatever your level of experience, you will learn new concepts, new perspectives and network with the best in the industry.