Applying Lean Thinking to the Red Meat Industry

The red meat industry collectively - farmers, processors, manufacturers and their customers in retail and foodservice are incurring unnecessary production costs. Savings could be realised if the industry applied some simple approaches to business improvement and developed better business relations along the supply chain.

Red meat was the first sector in which the Food Chain Centre (FCC) conducted a pilot programme applying .lean thinking. across whole chains. This work was conducted in conjunction with the Red Meat Industry Forum (RMIF) and Cardiff University. Since we completed this work in 2006, the RMIF has continued to develop and promote the benefits of whole chain work.

FCC has now completed its mission to test a series of techniques in a variety of sectors. This report is part of our concluding activities and sets out generic issues uncovered by our work together with some thoughts about solutions.

BUSINESS AREA:
Collaboration