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Lean & Green Model in Bovine Slaughtering Processes in Municipal Slaughterhouses

Abstract:

The objective of the research was to design a Lean & Green model for the beef slaughtering process, the presence of Lean waste can have an impact on the consumption of resources. The literature confirms the convergence of Lean concepts and green paradigms. The work had a quantitative approach, a time study was carried out to identify activities that do not add value and to represent the waste in a VSM. The identified wastes were unnecessary movements, defects and waits, which influence water and electric energy consumption, which are considered as Green. The Lean & Green model is integrated by the tools VSM (Value Stream Mapping), LCA (Life Cycle Analysis), 5S, KPIs, which allow the diagnosis, analysis, and evaluation of the process. The integration of both approaches allowed reducing the cycle time from 26.86 min to 22.92 min, water consumption decreased from 2212.90 liters to 1749.36 liters of water per bovine and electrical energy from 1138.13 kWh per month to 978.86 kWh per month. It was concluded that by analyzing the process through Lean & Green, the operational and environmental parameters were improved by using tools from both approaches simultaneously in standardized processes.