Utilising Green Lean Six Sigma to Improve Sustainability in the Bakery Sector

This study aims to improve sustainability and environmentally friendly practices in an Irish bakery by reducing carbon emissions and reducing the use of single‐use plastics. Green lean six sigma (GLSS) methodology was utilised to improve sustainability performance. The use of single‐use plastics decreased by 33.9% through the adoption of intermediate bulk containers, the installation of solar panels and the purchase of green electricity, contributing to a 5% reduction in the carbon footprint. A limitation of the study was that it was a single‐site case study, but the methodology and process to achieve waste reduction and improve sustainability are generalizable in terms of sustainability principles; the study can be benchmarked by both the food sector and other sectors. The findings contribute to both the literature and practice by highlighting the importance of developing sustainable procurement methods, enhancing supplier engagement and reducing Scope 3 emissions in sustainability programs. This study also demonstrates how an organisation can develop sustainability accounting measures and highlights the importance of deploying GLSS methods in the food industry, showing their applicability for improving sustainability and reducing waste.