Meat + Poultry - August 2009 - 56

the profitability of a meat or poultry
processor. Stop and think about all the
costs incurred that do not add value to
products and for which the customer
will not pay. Take a look in the dumpster if getting started is a challenge.
All that waste in the dumpster can be
minimized. Labels, trays, wrapping and
boxes are in the dumpster as trash or
perhaps recycled. Either way, if these
items are kept out of the dumpster,
costs will go down including the costs
to dispose of such items. Of course,
disposing of waste is a major sustainability issue.
Another complaint from many supervisors, managers and workers is they do
not have enough space. In many cases, however, processors allocate space
to unused equipment and extra material storage. Moreover, space has to be

Including sustainability
in your Lean thinking
can initiate significant
benefits. Lean thinking
challenges an enterprise
to eliminate waste.
heated or cooled and taxes are determined on the size of facility. Maintaining or shrinking the carbon footprint
can be supported by eliminating some
inventory. Another way is to think cubic feet vs. square feet. For example, a
box-making station positioned above
the packing line demonstrates using
less-obvious space. The result is gained
space without expanding the facility.
Taxes, heat, cooling and space can stay
the same while capacity is increased.
One large waste in Lean terms is
over-production. This waste also is the
culprit for significant contribution towards the carbon footprint and sustainability. Processors who slaughter beef
or pork, as well as process those meat
products, often work feverishly toward
a situation called over-production. The
dilemma seems to come from the very
real situation of what to do with the

whole animal when only a portion is
needed to fi ll an order.
This is an important business problem. In this case, meat processors
should explore creative and viable
alternatives using the simple problem-solving process demonstrated in
Example 1. The problem is "what to
do with parts of animals that are not
ordered?" The traditional solution is
"put product in the freezer" until it is
needed. This solution often costs more
than is gained. Moreover, the carbon
footprint expands considerably when
freezing meat for months is required
while waiting for a customer. There
is no one-size-fits- all solution. However, certainly it is worth exploring
the use of some non-traditional cuts
for highly marketable ground beef or
pork sausage. Perhaps a higher-quality
sausage would sell. Another strategy
to explore is off-loading at least some
of the unsold meat at cost for other
users. The important feature here is
to explore possibilities upstream and
down. Continually improving capacity
to over-produce and then warehousing
frozen meat is not an effective strategy in a world of shrinking resources,
high energy costs and carbon emission concerns. Remember to measure
the real costs of warehousing frozen
meat and compare that cost to alternative strategies.
Including sustainability in Lean
thinking can initiate significant benefits.
Lean thinking challenges an enterprise
to eliminate waste. Companies can realize a two-for-one benefit if problemsolving events are designed to challenge
the status quo and change processes
towards waste reduction and sustainability. As a practical matter, reducing
an enterprise's environmental impact
often requires a Lean manufacturing
way of thinking.

First in
Sanitary
Design,
Reliability
and Value
Multivac Horizontal
Form Fill-Seal Systems
I

pm,
f
?;

a

* Global Leader in HFFS
Packaging
* Systems for Businesses and
Budgets of Every Size
* Most Experienced Team in
Packaging
* 24/7 Service, Spare Parts,
Customer Support
Call us at 800-800-8552 or
e-mail muinc@multivac.com

Dr. Glen Miller is Senior Lean Consultant for Performance Essentials, Inc. More information can be
obtained regarding Lean Manufacturing at www.
performanceessentials.com.
We would like to hear from you - to comment
on this story or to request reprints, contact us by
e-mail at: meatpoultry@sosland.com.
www.MEATPOULTRY.com

I

August 2009

I

MEAT&POULTRY

www.multivac.com

I

57


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Meat + Poultry - August 2009

Table of Contents for the Digital Edition of Meat + Poultry - August 2009

Contents
Meat + Poultry - August 2009 - 1
Meat + Poultry - August 2009 - 2
Meat + Poultry - August 2009 - 3
Meat + Poultry - August 2009 - Contents
Meat + Poultry - August 2009 - 5
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https://digital.meatpoultry.com/sosland/mp/mp_2025_02_01
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2025
https://digital.meatpoultry.com/sosland/mp/ippe-preshow-december-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
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https://www.nxtbook.com/sosland/mp/2015_01_01_mp
https://www.nxtbook.com/sosland/mp/2014_12_01
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https://www.nxtbook.com/sosland/mp/2011_12_01
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https://www.nxtbook.com/sosland/mp/2011_02_01
https://www.nxtbook.com/sosland/mp/2011_01_01
https://www.nxtbook.com/sosland/mp/2010_12_01
https://www.nxtbook.com/sosland/mp/2010_11_01
https://www.nxtbook.com/sosland/mp/2010_10_01
https://www.nxtbook.com/sosland/mp/2010_09_01
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http://digital.meatpoultry.com/sosland/mp/2010_05_01
http://digital.meatpoultry.com/sosland/mp/2010_04_01
http://digital.meatpoultry.com/sosland/mp/2010_03_01
http://digital.meatpoultry.com/sosland/mp/2010_02_01
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http://digital.meatpoultry.com/sosland/mp/2009_12_01
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http://digital.meatpoultry.com/sosland/mp/2009_06_01
http://digital.meatpoultry.com/sosland/mp/2009_05_01
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