Improving the Carbon Footprint of Managing Food and Packaging Waste in the Food Industries

Abstract

This study's objective is to examine waste management systems for the food sector, to identify longer lasting and circular processes. In a particular case study, a food industry waste management system was assessed and improved. To collect information and data from Lean Six Sigma, the DMAIC (Define – Measure – Analysis – Improved – Control) Model was employed. A carbon footprint was calculated to determine the waste management system's sustainable development and to compare the consequences of various CO2 waste disposal technologies for each category. The food business makes a sizable contribution to waste production in a consumer society. Food businesses are critical in addressing resource efficiency and waste prevention concerns. The circular economy and retail have begun to take this path as a significant alternative to the standard business paradigm. In the food business, a new waste management system has been implemented that has demonstrated enhanced performance. Our comparison of various waste treatment methods, particularly in the circular economy, emphasizes the importance of recycling. We then concentrated on organic material and compared their composability and anaerobic digestion to the category of garbage. Anaerobic digestion has been shown to reduce greenhouse gas emissions. Other food businesses can manage similar improvement programs directly without duplicating the analysis. Future study on biogas and other organic waste by products will benefit from our findings. Lean Six Sigma and other environmental technologies could be integrated into the circular economy.