Wyniki wyszukiwania - BazTech

1

The phenomenon of food waste among consumers of generations X, Y and Z

Zabrocki Romuald, Ruszkowska Millena, Ferenc Nikola

Scientific Journal of Gdynia Maritime University

|

2022

|

nr 124

68--80

EN

At a time of sustainable development, food wastage constitutes an important problem for the global food economy. A group that is to a large degree co-responsible for wasting food are its buyers, who submit to numerous market trends, including consumptionism. The approach of the consumer to the issue of food wastage may stem from a number of factors, including the idea of belonging to a specific generation. The consumers’ age and the related experiences from the food market may differentiate the rationality of their purchasing behaviour and the scale of food wastage. The aim of this study was to determine the effects of belonging to a particular generation X (aged 60+), Y (aged 31-59) or Z (aged 18-30) on the participants’ attitudes and behaviours concerning unconsumed food. The study was conducted in 2021 using a survey method among 165 people from the Pomorskie Voivodeship. The study results demonstrated that belonging to a particular generation did differentiate the attitudes and behaviours of the surveyed in most of the areas subject to the study. In terms of self-assessment of their own knowledge concerning food wastage, respondents from generation X declared having the most knowledge, while generation Z declared only fragmentary knowledge. The importance of the food wastage issue from an ethical, social and economic standpoint was noticed by higher percentages of participants from generations Y (85.5%) and Z (76.4%) than generation X (70.9%). The food groups where, according to the surveyed, food wastage occurred the most in all generations were: bread, meat, fruits, vegetables, and dairy products. The primary causes of wasting food declared by generation Z respondents were spoilage and poor meal planning, while for generations Y and X it was expiry. Attempts to use (process) unconsumed food were made primarily by representatives of the oldest generation (X).

2

LPS - lean production system

Włodarczyk Artur

Research in Logistics & Production

|

2019

|

Vol. 9, No. 2

89--100

EN

Both in the Polish and global economy, many companies are looking for solutions and management methods that, with such high competition, will allow them to adapt to the changing conditions and increasingly demanding customers. Many companies, to meet their expectations, began to improve their processes, moving away from the conventional way of thinking for a new approach, and new management methods. The purpose of this article is to analyze the selected methods of the implemented production system, based on Lean Manufacturing principles, which is still evolving. The leitmotiv of this system is the elimination of all loss-making activities, finding the right solution and using the appropriate tools, as well as involvement of employees. The research was carried out on the case study referring to the corporation, which operates in the sanitary technology sector. The paper attempts to assess the scope of implementation of the individual Lean Manufacturing tools and their importance in the process of eliminating of various types of wastage.

3

LEAN Production issues in the organization of the company - the first stage

Mazur M, Momeni H.

Production Engineering Archives

|

2018

|

Vol. 21

36--39

EN

Today's market determinants and most importantly, very dynamically changing customer requirements significantly shortened the product life cycle. This situation reflects in companies by common extension of the assortment offered and personalised serial production. The result of a flexible approach to market changes is the implementation of LEAN concept, which, both in terms of management and production aims to develop efficiency within an organisation, which will then enable quick and dynamic response to changes in the environment. The popularity of LEAN concept (in management and production) among managers comes from its universality and a wide range of instruments used to maximise the use of existing potential. The main assumptions of LEAN concept are aimed at the maximum use of an organisation's resources, defining the activities necessary to execute an order and identifying the areas generating losses and then minimising them and eventually eliminating. LEAN concept is based on flagship-main tools for identification and modernisation of processes, the difficulty in using them results from the need to recognise and select the most effective ones that meet the expectations of a given organisation. The article presents issues related to the first stage of implementing LEAN concept in a company's structures, i.e. identification of opportunities and selection of appropriate tools.