Using Lean Six Sigma to drive Sustainability and Competitive Advantage -

Using Lean Six Sigma to drive Sustainability and Competitive Advantage

Whether you are in the Danny Healy-Rae or Éamon Ryan (of the Green Clan) school of Sustainably in terms of Global Warming, the one definition of ‘Sustainability’ from the Oxford dictionary that is without dispute is the following …. ‘able to be maintained at a certain rate or level or the ability to continue or be continued for a long time’.

In terms of Lean Six Sigma this is the main focus of its relevance. Specifically sustainability is;

the ability of a Project Solution (or the to-be Process) to sustain the improvement made in the Improve Phase of the DMAIC Methodology (Define Measure Analysis Improve Control)
the use of Mistake Proofing or Error Proofing integrated with the use of technology and automation in the solution such that the risk of human error is eliminated or reduced
the effectiveness of controls put in place in the control phase of the DMAIC to sustain the performance of the Process involved. Examples in this category are run charts, statistical control charts and dashboards to allow monitoring and management of Process KPIs.

However a more interesting development in the Lean Six Sigma space is the direct and indirect benefits to a sustainable environment and the world we live in, that some projects derive. This has become a feature of the SQT, QQI Program in the last few years and shows the changing nature of project selection whereby a more holistic approach is being taken by companies rather than purely focusing on manufacturing processes. These projects also have the added benefit of addressing the requirement for reducing environmental impacts as part of the ISO 14001 Environmental Management System (EMS) standard. Moreover, in larger corporations who want to enable a greener and more environmentally friendly focus and image, one or more of these type of projects are selected on an annual basis.

Primary examples that have delivered success include;

Energy Reduction
Increase in Recycling of packaging materials and use of returnable packaging
Reduction in landfill waste streams
Decrease in Chemical Write Offs
More effective and efficient use of raw materials such as
- wort, sugarbrix and yeast in brewing
- cream fat and protein in cheese making
- polymers in waste water treatment
Re-use of by-products such as
- water for cleaning in place processes (CIPs) for the Food and Drinks Industry
- caustic for cleaning in place processes (CIPs) for the Food and Drinks Industry
- heat and CO2 in brewing
- certain yeast for use as animal feed in brewing