Informacje o naborze artykułów i zasadach recenzowania znajdują się na stronie internetowej Wydawnictwa www.wydawnictwo.ue.wroc.pl Kopiowanie i powielanie w jakiejkolwiek formie wymaga pisemnej zgody Wydawcy

No abstract

No abstract

The Green Lean approach focuses on identifying and eliminating the green waste by using the selected Lean instruments. The study presents the application of selected Green Lean instruments in improving the catering services. The aim of work is to present how the selected instruments such as Kaizen, 5S, Standardization, Visual Management, Kanban, 5Why, Benchmarking, JiT (Just-in-Time), diagram Spaghetti are used in improving catering services by identifying and eliminating green waste. The Green Lean approach can be used in catering services as a way to identify the process sites in gastronomic production that contribute to green waste and prevent it from happening.

Motivation: Green Lean (Lean and Green) approach is based on the lean method. As the literature and case studies show the Japanese quality improvement tools can be used in environmental management as well as in quality management. Companies that focus on sustainability may use those tools and methods to improve its processes and eliminate green waste at the same time. The research concentrates on the examples of the companies that started to implement the Green Lean (Lean and Green). The study shows interesting ways of minimalizing company's negative impact on the environment by using Green Lean approach. Aim: The purpose of the article is to present how the application of Green Lean (Lean and Green) approach improves the environmental performance of the company and what are the benefits. Results: By identifying and eliminating the green waste i.e. in energy, materials, garbage, water, emissions, biodiversity, transportation researched companies are minimizing its negative impact on environment. As the research shows the employees should be motivated and involved in the process so does the management to make it work. Green Lean