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A Simulation Approach for Waste Reduction in the Bread Supply Chain

Author

Listed:
  • Arvind Bhardwaj

    (Department of Industrial & Production Engineering, Dr. B R Ambedkar National Institute of Technology, Jalandhar 144011, India)

  • Rachit Soni

    (Department of Industrial & Production Engineering, Dr. B R Ambedkar National Institute of Technology, Jalandhar 144011, India)

  • Lakhwinder Pal Singh

    (Department of Industrial & Production Engineering, Dr. B R Ambedkar National Institute of Technology, Jalandhar 144011, India)

  • Rahul S Mor

    (Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131028, India)

Abstract

Background : Bread, a basic need for the survival of human beings, is highly perishable, has a short shelf-life, and loses its quality and potency after its date of expiry. This leads to a considerable amount of bread waste and loss in the economy. This study explores and analyses the most common causes of wastage in the bread supply chain and proposes key strategies for waste mitigation in bread-producing industries in the context of Indian bakeries. Methods : Based on a systematic literature review and pilot studies, Monte-Carlo simulation techniques were applied to conduct the analysis. Results : The results indicate that bread should be recalled from the market after three days rather than the usual six, and the strategy used by companies A and E (in this study) is recommended. Conclusions : These tactics ensure that any bread returned to the company is in great condition, giving us two to three days to transform the bread into some by-products. It will help managers, decision makers, and specialists create a successful waste-reduction strategy.

Suggested Citation

  • Arvind Bhardwaj & Rachit Soni & Lakhwinder Pal Singh & Rahul S Mor, 2023. "A Simulation Approach for Waste Reduction in the Bread Supply Chain," Logistics, MDPI, vol. 7(1), pages 1-13, January.
    • Handle: RePEc:gam:jlogis:v:7:y:2023:i:1:p:2-:d:1023535
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    References listed on IDEAS

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    4. Mariarosaria Lombardi & Marco Costantino, 2020. "A Social Innovation Model for Reducing Food Waste: The Case Study of an Italian Non-Profit Organization," Administrative Sciences, MDPI, vol. 10(3), pages 1-16, July.
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