Resumo:
Climate change has affected the availability and renewal of natural resources, and in this context, water becomes a limiting factor for sustainable development. Managing water resources in an integrated manner is essential, and industries, being major consumers of water, hold a strategic position by adopting a cleaner manufacturing model. Consequently, combining lean and green techniques proves to be an effective solution to meet sustainability parameters. A state-of-the-art review revealed that the combined use of lean techniques with green production can be synergistic in many aspects, despite having different philosophical goals. In this regard, the use of lean tools can be beneficial, especially those that map the production system. This study employed Value Stream Mapping to identify the water flow in a food industry, adapting the parameters used in the supply chain to water parameters. The results indicated that Value Stream Mapping could be adapted to identify and mitigate the impacts associated with water use in food industry processes. The future state mapping has the potential to yield positive impacts on sustainability by promoting more efficient resource use and improving the company’s operational structure. This enables the implementation of the three pillars of sustainability: economic, social, and environmental. This approach aims not only to enhance the efficiency of water resource use but also to strengthen the commitment to sustainable and responsible practices, contributing to a more conscious and sustainability-aligned operational model.
