How Tuinderij Vers is learning to see and reducing food waste – Planet Lean

Faced with increased production volumes for processed vegetables, this Dutch company realized the need to improve its processes by developing people skills.

In September 2023, the leadership team participated in a Black Belt course with Lean Management Instituut. The next step was to involve front-line staff through an Orange Belt course.

Here are some of the results cited in the article:

From a waste perspective, for example, we discovered that we were cutting vegetables too fast. In other words, we were engaging in push production, rather than pull production. Reducing the cutting speed and aligning it with downstream processes reduced waste by 9% on the bok choy line and by 5% on the paprika line.

We also ran a project on SMED (single-minute exchange of die), which resulted in our changeover time for foil on the packaging machines to go down from 15 to 8 minutes.

By reducing this to 1.25 uniforms per person per day through 5S (sort, set in order, shine, standardize, sustain), we achieved significant savings.

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