Hybrid two-stage planning for food industry overproduction waste minimization

Darlington, Rob; Rahimifard, Shahin

doi:10.1080/00207540701474773

Cited by 21 publications

(10 citation statements)

References 11 publications

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“…Therefore, supermarkets and food services try to offer and display the most varied and quantitatively rich assortments of food products, which impacts on the organization of all the FSC segments and on the FW generated. Examples, which also involve the Management and economy sub-context, are given by FW from overproduction and overstocking created in the upstream segments to ensure retailer supply also for short-notice orders, which is a particularly acute problem for products that have a very short shelf-life and are subject to considerable volatility in demand, such as ready-meals [33,75,77,83,85,96,166], and when other factors of demand volatility occur, as in the case of seasonal irregularities in weather [33,36,47,84,94,154], variable presence of tourists [33], promotional food sales by competitors [33,45,47,55,84], new food trends [84] and events such as Christmas and Easter [84,104,156,167]. In fact, volatility of food demand can be considered, by itself, an important S2 FW driver.…”

Section: Fw Drivers Related To Consumers' Individual Behaviours That mentioning

confidence: 99%

Food Waste Drivers in Europe, from Identification to Possible Interventions

Canali

Amani

Aramyan³

et al. 2016

Sustainability

174

224

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Abstract:The growing volumes of food globally lost or wasted and implications for food security and sustainability have raised the concern of researchers, governments, international organizations and grass-root movements. Much research and experiences investigating food waste causes and drivers focus on one specific segment of the food supply chain and limit the analysis to the situation of one or few countries, while the few studies of wider geographical scope also target other relevant and diversified objectives (e.g., food waste definition, quantification, environmental and economic impacts, and recommendations for interventions). This study, carried out by a network of European institutions involved in research and initiatives against food waste, focuses on the analysis of a broad area, Europe, through a wide and systematic literature review and consultation with stakeholders in international focus groups. The food supply chain was divided into seven segments and three main contexts were defined for the examination of food waste sources: Technological, Institutional (related to organisational factors, i.e., business management, economy, legislation, and policy), and Social (related to consumers' behaviours and lifestyles). Results suggest a wide and multifaceted problem, interconnected across all stages of the food supply chain, from primary production, to final consumption. Within each context, the identified drivers have been grouped according to the possibilities and the type of interventions for food waste reduction. A final cross-contextual prioritization distinguished food waste sources related to (A) inherent characteristics of food; (B) social and economic factors; (C) individual non-readily changeable behaviours; (D) other priorities targeted by private and public stakeholders; (E) diversified factors, such as mismanagement, inefficient legislation, lack of awareness or information; and sub-optimal use of available technologies, which could be more promptly changed. Such diversification of causes calls for specific monitoring systems, targeted policy measures, and actions of individual stakeholders at each stage of the food supply chain.

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Section: Fw Drivers Related To Consumers' Individual Behaviours That mentioning

confidence: 99%

Food Waste Drivers in Europe, from Identification to Possible Interventions

Canali

Amani

Aramyan³

et al. 2016

Sustainability

174

224

View full text Add to dashboard Cite

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“…Using the developed algorithm, they demonstrated that the feasibility and effectiveness of the process increases when the use of phosphoric acid in the waste component is reduced during a printed circuit board production. Darlington and Rahimifard (2007) reported a hybrid two-stage planning method for overproduction wastes (OPWs) in the food industry. This method suggested an approach for the reduction of overproduction wastes by utilising both static and dynamic approaches to plan the production schedule.…”

Section: Environmental Challenges: Impact Of Pollution and Wastementioning

confidence: 99%

Sustainable manufacturing and the role of theInternational Journal of Production Research

Chun

Bidanda

2013

International Journal of Production Research

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This paper reviews the broad range of literature related to sustainable manufacturing published in the International Journal of Production Research (IJPR) over the past 50 years. It establishes research frontiers and contributions in the topic of sustainable manufacturing and the related impact to environmental sustainability. With the growing concern of the environmental impact of factors such as pollution and waste, the research areas of sustainable manufacturing and efficient resource utilisation have become significantly more important over the last decade. Whereas early papers focused on safety, workplace, design, and process improvements, research today focuses on ergonomics, intelligence, global manufacturing, environmental challenges, design for sustainability, product life cycle management, and green supply chain management. The paper also briefly surveys existing approaches and identifies commonly used analytical tools and methodologies.

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“…Philip and Sarimveis (2007) also use MILP approach to develop optimal scheduling policy in yogurt production lines, with the consideration of some special features in yogurt production, such as different fat contents and flavors of various products, sequence dependent setup times, and costs. Darlington and Rahimifard (2007) introduce a hybrid two-stage planning technique for the reduction of food overproduction waste (OPW) to improve utilization of resources. The optimal production scheduling and lot-sizing problem in a multi product yogurt production line is studied by Kopanos and Georgiadis (2010).…”

Section: Literature Reviewmentioning

confidence: 99%