Discussion Topic: Lean and Sustainable Supply Chains
Your group has decided to open a green and sustainable restaurant. Not only do you want to ensure that you use healthy ingredients (e.g. organics) but also that your carbon foot print is low and that you minimize waste. For your restaurant, make the connection between “lean and green” and apply the lean logic & Toyota production system to your green restaurant.
A customer of yours challenges you to prove that you are green. You are tempted to map out the carbon footprint. Suggest ways the value stream mapping could be used to map out the carbon footprint of your restaurant (hint: think about where your supplies are coming from, internal processing of food etc.).