Reducing Waste in the Food Service Sector: A Sustainable Value Stream Mapping Approach

Abstract

The food industry faces significant challenges in balancing economic development, environmental responsibility, and social fairness, given its high resource consumption and waste generation. Sustainable Value Stream Mapping (Sus-VSM) emerges as a transformative tool to tackle these challenges by extending the traditional Value Stream Mapping (VSM) framework with sustainability metrics. This study identifies inefficiencies in resource utilization and energy consumption within food production and proposes targeted improvement strategies. Through the adoption of Sus-VSM, food industry stakeholders can reduce waste, optimize energy use, and lower environmental impact while achieving substantial cost savings. Additionally, the study emphasizes the potential for waste reutilization, fostering social sustainability by contributing to local community development. By aligning with the triple bottom line framework, Sus-VSM demonstrates its capacity to enhance operational efficiency and support sustainable business practices. The findings highlight how Sus-VSM transforms food production processes, balancing profitability with environmental stewardship and social responsibility. Focused specifically on food production operations, this research provides actionable insights and a practical roadmap for businesses aiming to adopt sustainable practices. The approach not only tackles the critical sustainability issues but also empowers the food industry to lead in global efforts in sustainability initiatives.