9 - Measuring food losses in the supply chain through value stream mapping: a case study in the dairy sector

Abstract

The growing burden of food loss and waste (FLW) has intensified the need for reliable and comparable data. Previous FLW assessments have often inconsistently identified and quantified FLW. This chapter extends the use of lean manufacturing practices and integrates value stream mapping (VSM) analysis with the FLW protocol to identify hotspots and analyze the magnitude of FLW along a dairy value chain in Uganda. A case study approach is utilized to understand the production configuration of the dairy value chain (primary production, processing, and distribution). Through focusing on hotspots where FLW in milk production takes place, accompanied with specific salient reasons, this case provides an estimation of the magnitude of FLW occurring in yogurt and ultra-high temperature (UHT) milk production lines. Findings reaffirm the processing stage as a principal hot spot for discarding yogurt as well as UHT milk products. Throughout processing, from start to finish, FLW is estimated to be in the magnitude of up to 14%. This case study represents a pragmatic assessment of FLW in a nutrient-rich food value chain, combining the mapping advantages of VSM with accounting and reporting guidelines of FLW protocol to contribute to a detailed assessment of FLW. Thereby, it is boosting initiation of evidence-based and targeted FLW reduction strategies along food supply chains.