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dc.contributor.authorChabada, Lukas
dc.contributor.authorDreyer, Heidi
dc.contributor.authorRomsdal, Anita
dc.contributor.authorPowell, Daryl
dc.date.accessioned2018-01-25T08:50:31Z
dc.date.available2018-01-25T08:50:31Z
dc.date.created2013-11-13T10:30:15Z
dc.date.issued2013
dc.identifier.isbn978-3-642-40351-4
dc.identifier.urihttp://hdl.handle.net/11250/2479580
dc.description.abstractReduction of waste in food supply chains is an important sustainability issue. More efficient utilisation and management of the resources and values created in food supply chains can contribute to improving competitiveness, and environmental and social responsibility. This study uses the seven wastes approach from lean theory to classify categories of waste in fresh food supply chains and to identify at which stage of the supply chain waste occur. A case is used to illustrate the applicability of the classification. The analysis identifies four categories of waste in the fresh food supply chain; time, distance, energy and mass. The study indicates that the majority of waste is hidden in time, energy and mass categories, related to overproduction, defects and transportation.nb_NO
dc.language.isoengnb_NO
dc.publisherSpringernb_NO
dc.relation.ispartofAdvances in Production Management Systems: Competitive Manufacturing for Innovative Products and Services
dc.titleSustainable Food Supply Chains: Towards a Framework for Waste Identificationnb_NO
dc.typeChapternb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber208-215nb_NO
dc.identifier.cristin1065153
dc.description.localcodeThis chapter will not be available due to copyright restrictions (c) 2013 by Springernb_NO
cristin.unitcode194,64,92,0
cristin.unitnameInstitutt for maskinteknikk og produksjon
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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