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The Implementation of Lean Manufacturing on Zero Waste Technologies in the Food Processing Industry: Insights from Food Processing Companies in Kosovo and North Macedonia

Author

Listed:
  • Artan Veseli

    (Faculty of Tourism and Environment, University of Applied Sciences in Ferizaj, 70000 Ferizaj, Kosovo)

  • Agron Bajraktari

    (Faculty of Tourism and Environment, University of Applied Sciences in Ferizaj, 70000 Ferizaj, Kosovo)

  • Anka Trajkovska Petkoska

    (Faculty of Technology and Technical Sciences, St. Clement of Ohrid University of Bitola, Dimitar Vlahov, 1400 Veles, North Macedonia
    Department of Materials Science and Engineering, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea)

Abstract

This study aims to investigate the impact of lean manufacturing (LM) practices in the food processing (FP) industries of Kosovo and North Macedonia. It focuses on examining the effects of LM practices on operational performance metrics and evaluating the challenges and opportunities in integrating lean principles with zero waste (ZW) technologies and sustainability objectives. A qualitative multiple case study approach was used to examine nine case studies from companies in Kosovo and North Macedonia, with four companies from Kosovo and five from North Macedonia. Semi-structured interviews, guided by themes derived from a comprehensive literature review, facilitated in-depth discussions on lean practices and their influence on operational metrics and ZW technologies. For analyzing the qualitative data, a thematic analysis approach was employed, involving a multi-step coding process that ensured a comprehensive exploration and interpretation of the data. The thematic analysis uncovered that LM practices, such as Just-In-Time (JIT), Total Productive/Preventive Maintenance (TPM), Statistical Process Control (SPC), and employee involvement, considerably improve efficiency, quality, and responsiveness. The results demonstrate a close relationship between LM practices and sustainability goals, especially in waste reduction and resource optimization. Identified challenges include organizational resistance to change and resource constraints, while opportunities for improvement were noted in employee involvement, supplier engagement, and continuous improvement initiatives. This study underscores the potential of LM methodologies to boost operational performance, foster sustainability, and tackle specific challenges within the industry, offering key insights for enhancing sustainable food production in both Kosovo and North Macedonia.

Suggested Citation

  • Artan Veseli & Agron Bajraktari & Anka Trajkovska Petkoska, 2024. "The Implementation of Lean Manufacturing on Zero Waste Technologies in the Food Processing Industry: Insights from Food Processing Companies in Kosovo and North Macedonia," Sustainability, MDPI, vol. 16(14), pages 1-21, July.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:14:p:6016-:d:1435014
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    References listed on IDEAS

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    1. Noureddine Dahmani & Amine Belhadi & Khalid Benhida & Said Elfezazi & Fatima Ezahra Touriki & Yassine Azougagh, 2022. "Integrating lean design and eco-design to improve product design: From literature review to an operational framework," Energy & Environment, , vol. 33(1), pages 189-219, February.
    2. Abreu, M. Florentina & Alves, Anabela C. & Moreira, Francisco, 2017. "Lean-Green models for eco-efficient and sustainable production," Energy, Elsevier, vol. 137(C), pages 846-853.
    3. Aqlan, Faisal & Al-Fandi, Lawrence, 2018. "Prioritizing process improvement initiatives in manufacturing environments," International Journal of Production Economics, Elsevier, vol. 196(C), pages 261-268.
    4. Akkerman, Renzo & van Donk, Dirk Pieter, 2007. "Product prioritization in a two-stage food production system with intermediate storage," International Journal of Production Economics, Elsevier, vol. 108(1-2), pages 43-53, July.
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