Products, processes, environmental impacts, and waste management of food industry focusing on ice cream

Innovating for impact: Proposing quality 4.0 integration to achieve sustainable development goals in microenterprises

“…Although the present study develops an analysis within the food sector, specifically in a microenterprise dedicated to the production of artisanal ice cream, the proposal can be either replicated or adapted by different enterprises in the same or other sectors, and could even serve as an example to carry out another type of analysis of I4 technologies the enterprise will innovate its processes and gain more efficiency and productivity, while at the same time reducing its impact on the environment. These practices have already been adopted by big ice cream companies (Dutta et al, 2021). This study can be a guide for Montvelo and any other company that wants to adapt its systems to more sustainable ones.…”

“…With the adoption of Quality 4.0 technologies the enterprise will innovate its processes and gain more efficiency and productivity, while at the same time reducing its impact on the environment. These practices have already been adopted by big ice cream companies (Dutta et al, 2021). This study can be a guide for Montvelo and any other company that wants to adapt its systems to more sustainable ones.…”

“…The methodology described in the previous section will be used in the case of Montvelo, a microenterprise in the food sector in processes, it can be emphasised that the production process is standardised, so there are no errors in the development of the formulas or in the acquisition of the same supply chain. However, it is necessary to implement a way to become aware of the impact on the environment, mainly due to agriculture and waste disposal (Dutta et al, 2021), during the production process to be a sustainable microenterprise. During the sales process, although the space is small, it is well organised to maintain the flow of the sales process and ensure the quality of the products (ice cream and desserts).…”

“…However, due to its richness in flavour and its ability to be personalised, artisans justify the added price of their product. The only problem is that these ice creams must be sold quickly because they spoil quickly compared to other types of ice cream (Dutta et al, 2021).…”

“…They must ensure that their products are safe for human consumption. For the check and act stages, the results of the indicators used at Montvelo will be periodically analysed to monitor the three main processes, such as productivity, NPS (net promoter score), waste generation, and sales, among others, to verify the expected improvements presented in the previous stages (Dutta et al, 2021). The data will be used to make decisions on whether to continue with the proposed technologies or evaluate other options (Realyvásquez‐Vargas et al, 2018).…”