Module 4 Assignment

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4-3 Assignment: Project Management Strategies Laryssa Bryant Southern New Hampshire University QSO 321: People Planet and Profit Jason Buchanan September 24, 2023
Simplifying the workflow for tea production can be done by removing several steps to improve tea production efficiency and sustainability. These changes address various project issues, such as high labor costs, excessive packaging materials, and inefficient handling of tea leaves. However, improving tea production involves considering efficiency and environmental sustainability (Soomo, 2020). The following explores ways to reduce resource usage, energy consumption, and waste generation in tea production. Implementing these modifications and including sustainable sourcing and equipment aims to achieve a more environmentally sustainable tea production process without compromising product quality. First, we can eliminate the duplicate weighing of tea leaves after removing them from pans in the Processing stage (Step E). Second, we can streamline the process by skipping the transfer of tea leaves to new trays for the second drying machine (Step I). Third, we can remove the redundant visual inspection of tea leaves (Step K). Lastly, we can eliminate individual tea bags (Step G) sealing in the Packaging and Shipping stage. These changes directly address issues in the project, such as high labor costs, excessive packaging materials, and inefficient handling of tea leaves. There are several invaluable steps when applying lean manufacturing principles to the tea production process flowchart. First, reweighing tea bags (Processing Step A) is redundant since the initial weighing at the farm (Step 1B) should stay the same during transportation. Similarly, reweighing tea leaves after removing them from pans (Processing Step E) duplicates effort. Transferring tea leaves from rolling trays to new trays for the second drying machine (Processing Step I) involves unnecessary handling and can be simplified. Visual inspection of tea leaves (Processing Step K) is also redundant because poor-quality leaves are already removed in earlier steps. Lastly, sealing individual tea bags (Packaging and Shipping Step G) may only be necessary if bags are wrapped in paper packets, reducing materials and processing time without
compromising quality. Streamlining these procedures improves efficiency without compromising quality and aligns with lean manufacturing principles. To improve the environmental sustainability of tea production, we should modify the process flowchart to minimize resource usage, energy consumption, and waste generation. First, we should remove the unnecessary reweighing of tea bags (Processing Step A) and tea leaves after removal from pans (Processing Step E) to save energy. Additionally, reevaluate transferring tea leaves to new trays for the second drying machine (Processing Step I) as it increases handling and resource use. In the packaging and shipping stage, assess options for sealing cardboard packs in plastic (Packaging and Shipping Step I) and wrapping shipping boxes (Packaging and Shipping Step K) to minimize plastic waste and unnecessary wrapping. Furthermore, evaluate the necessity of sealing individual tea bags (Packaging and Shipping Step G) to reduce sealing material usage and energy consumption. By putting these modifications into practice and considering sustainable sourcing and equipment, we can improve the environmental sustainability of the tea production process without compromising product quality. Modifying the tea production process flowchart has pros and cons regarding sustainability, in line with the Triple Bottom Line (TBL) principles (Soomo, 2020). First, cutting redundant steps like reweighing tea bags and leaves reduces resource use, energy consumption, and process complexity, leading to cost savings and improved efficiency. Removing the transfer of tea leaves to new trays simplifies the process, reducing resource use and handling risks. Eliminating plastic sealing and unnecessary wrapping materials in packaging reduces waste generation and environmental impact. Reevaluating the need to seal tea bags can reduce the ecological footprint without affecting product quality. T hese changes align positively with TBL
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