Page 35 - FoodFocusThailand No.227 February 2025

SMART PRODUCTION

Green Productivity through
Sustainable Resource
Management
The food industry is resource-intensive
due to seasonal variability and diversity
in raw materials, which affect production
efficiency and quality. Additionally,
substantial amounts of water and
energy are consumed. Therefore,
organizations must seek ways to use
resources efficiently to promote
sustainability. Green productivity
strategies emphasize analyzing
processes by applying material flow
cost accounting (MFCA) and resource
productivity management. These
approaches help organizations ภาพที่่� 1 ตััวอย่่างการวิเคราะห์์ Material & Resource Flow Analysis
maximize resource utilization and Figure 1 Example of Material & Resource Flow Analysis
minimize waste, including reducing raw
material losses, reducing energy waste,
minimizing consumable material losses, เอกสารอ้างอิง / References
and reducing waste generation and Manual on Material Flow Cost Accounting: ISO 14051 By APO: Asian Productivity Organization
environmental impact. Handbook on Green Productivity By APO: Asian Productivity Organization
The analysis of processes using
the principles of MFCA and process
improvement through resource More Information Service Info C004
productivity management is based on
the principle of mass balance. This
approach enables organizations to
examine their production processes and
operational methods to identify critical
points of resource waste. The insights
gained can then be used to implement
green Kaizen, leading to improvements
that benefit both cost reduction and
environmental sustainability.
The MFCA analysis involves
examining the material flow through
various process steps and identifying
the losses incurred at each stage. This
analysis focuses on determining which
steps generate the most significant
losses and prioritizes those areas for
improvement. In addition to analyzing
losses in quantity, MFCA also considers
the costs associated with these losses.
This dual focus provides a clear
perspective on cost reduction and
material waste minimization.
Applying the lean integrated green
productivity concept is crucial for
analyzing and improving processes in
the food and beverage industry. This
methodology aims to enhance resource
utilization efficiency across all four key
factors (4M): man, machine, method,
and material, to improve processes with
a dual focus on cost reduction and
sustainability.
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