Reduction of Waste in an SME in the Meat Sector in Peru through a Lean Manufacturing Approach Using a Model Based on 5S, Standardization, Demand Forecasting and Kanban

At food industry, food waste along the supply chain is inevitable. The exception is not a MSE dedicated to the processing of meat products in Lima, Peru. It turns out an average 15.78% of inventories expire, which represents 8% of its annual billing. This occurs for three reasons: overproduction, immobilized products in process and oversupply of raw materials. To reverse this situation, a model is proposed using 4 lean manufacturing tools: Kanban, 5S, demand forecasting and Standardization. A 7% reduction is expected in the current average level of waste in the warehouse, obtaining the optimal level for companies in this area. The validation of the model is by means of the Arena Simulator program and the result indicate that it was possible to reduce the waste to levels considered optimal (less than 10%). The economic viability study had favorable indicators, other environmental and organizational impacts were evaluated with assertive results. As a conclusion, the implementation of the model has had a positive impact and need to maintain it in the long term.