In the above diagram, we can assume that GloboBake starts on the left. They make fantastic products, but the way they do so creates waste. Currently that waste is unanlysed and the lion’s share of it ends up in landfill. For a company with sustainable pretensions, this is no good. They produce a large amount of product, they’re profitable, but the means by which they achieve this has a negative effect on the environment and means they’re missing out on efficiency. Waste for GloboBake comes from many areas. There are times when the products they output don’t meet their exacting standards. This could be due to human error, poorly maintained equipment, mismanaged logistics or a number of other reasons. Reducing Waste Comparing the data collected on oven temperatures in one location could provide a solution to waste through burning in other locations. A minute adjustment of a degree can be rolled out globally and cut waste in half. Understanding the limitations of dough kneading machines can lead to predictive maintenance on a global scale, minimising downtime and maximising quality product production. Energy efficiency can be taken into account. GloboBake’s environmental officer can look at the uptime and downtime of machines in facilities operating under different circumstances and make adjustments to ensure that energy isn’t being used for no reason. Ensuring that when uptime is necessary, it’s happening. And when downtime is unavoidable, implementing energy saving measures that reduce the companies carbon footprint and save on costs. Becoming green Lean is good, but lean and green is better. Now that the basics of minimising waste have been attended to and automated across GloboBake’s facilities, they want to step it up a notch and become a truly green company. Whilst their product is close to perfect in terms of structural quality, some of the baked goods they produce don’t reach their aesthetic standards. SHOP FLOOR CONNECTIVITY ACROSS YOUR SUPPLY CHAIN