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Lean management: Ett sätt att minimera matsvinn i livsmedelsbutiker
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.
2017 (Swedish)Independent thesis Basic level (university diploma), 10 credits / 15 HE creditsStudent thesisAlternative title
Lean management : A way to minimize food waste in grocery stores (English)
Abstract [sv]

Matsvinn är ett aktuellt ämne och mycket arbete utförs för att på olika sätt hantera följder av detta. Syftet med denna studie är att studera problemen angående matsvinn utifrån ett lean management perspektiv. Studien är avgränsad till ”ICA nära Bredaryds” kött- och charkavdelning. Genom att identifiera de bakomliggande orsakerna till matsvinn samt undersöka hur grundläggande principer inom lean kan hantera dessa, försöker studien forma långsiktiga strategier i syfte att minska matsvinnet i livsmedelsbutiker.De två huvudorsakerna till matsvinnet som identifierats i studien är variation i kundernas efterfrågan samt variation i personalens arbetsmoment. För att hantera variationen i kundernas efterfrågan bör tankesättet “lean thinking” implementeras. Genom att arbeta med “lean thinking”-cykeln och kontinuerligt eliminera slöseri samt utveckla systemet så att det blir av dragande karaktär kommer kundernas variation att delvis kunna hanteras vilket i sin tur minskar matsvinnet. För att hantera variationen i arbetsmomenten bör standardiserade arbetssätt implementeras. Då all personal arbetar på samma sätt kommer variationen i utförandet av olika arbetsmoment att minska vilket i sin tur genererar ett minskat matsvinn.Nyckelord: Lean,

Abstract [en]

Food waste is today a subject of large interest and a lot of work is currently being done to handle this issue. The aim of this study is therefore to give a contribution to the problem solving in this area from a lean management perspective. The study is limited to “ICA nära Bredaryds” department for cured meat and provisions. By identifying the underlying issues of food waste in connection with investigating how lean principles can handle these, the study aims to form long-term and strategic solutions on how to minimize waste in food shops.The two main causes of food waste that have been identified in the study are the variation in customer demand and the variation in how the staff perform their work. In order for the food shop to handle these two problems, two solutions have been suggested. In order to handle the variation in demand, the mindset of lean thinking should be implemented. By working with the lean thinking cycle and continuously eliminating waste and at the same time develop a pull system the variation in demand can be handled, which in turn will reduce the food waste. To handle the variation in workflow, standardized work methods should be implemented. Directing the staff to work the same way will reduce the variation in how the work is performed, which in turn will generate reduced food waste.

Place, publisher, year, edition, pages
2017.
Keyword [en]
Lean, Lean thinking, Standardization, ICA, Food waste
Keyword [sv]
Lean, Lean thinking, Standardisering, ICA, Matsvinn
National Category
Other Engineering and Technologies
Identifiers
URN: urn:nbn:se:hb:diva-12668OAI: oai:DiVA.org:hb-12668DiVA: diva2:1143013
Subject / course
Industriell ekonomi
Supervisors
Examiners
Available from: 2017-10-06 Created: 2017-09-20 Last updated: 2017-10-06Bibliographically approved

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CiteExportLink to record
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