Sustainable food processing: A production planning and scheduling perspective

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

In food-processing industries, agricultural raw materials are processed into consumer products or food ingredients. Within this context, efficiency and sustainability are mainly impacted by losses of valuable food products that already caused significant monetary and environmental impacts, as well as by the inefficient use of utilities such as energy, water, and cleaning agents. In turn, these factors are mostly driven by product changeovers and cleaning of production and storage equipment. Efforts to improve the efficiency and sustainability of food processing, therefore, emphasize managerial and technological solutions to decrease the number and impact of changeovers. This chapter first distinguishes technological and managerial perspectives on product losses and utility consumption. Elaborating on the managerial perspective, we subsequently provide an overview of cyclic production planning and scheduling approaches that can be used to improve efficiency and sustainability. The intuitive nature of cyclic planning frameworks also provides a lean perspective on planning that facilitates implementation processes.
Original languageEnglish
Title of host publicationSustainable Food Supply Chains
Subtitle of host publicationPlanning, Design, and Control through Interdisciplinary Methodologies
PublisherElsevier
Chapter7
Pages105-114
ISBN (Print)9780128134115
DOIs
Publication statusPublished - 2019

Keywords

  • Sustainability
  • Food processing
  • Efficiency
  • Changeover
  • Cleaning Utilities
  • Scheduling

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  • Cite this

    Akkerman, R. (2019). Sustainable food processing: A production planning and scheduling perspective. In Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies (pp. 105-114). Elsevier. https://doi.org/10.1016/B978-0-12-813411-5.00007-7