| Day One Manufacturing31st January 2011 |
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| 08:25 |
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| 08:30 |
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Cost of Goods Reduction in Food Manufacturing |
Reducing costs whilst increasing throughput
- Optimising food manufacturing to reduce costs
- Reducing cycle times, bottlenecks and increasing plant throughput
- Improving equipment utilisation
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| 09:05 |
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Doing More With Less - Overcoming Capex Unavailability for Major Investments
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Going smaller, lean manufacturing, mechanical trends, automation and training the workforce (including management) to do more with less
- Being as cost efficient as possible with existing equipment and infrastructure
- Demonstrating tangible value in purchase price, operating and maintenance expense
- Managing capital expenditure - the key to the turnaround
- When will the confidence to start spending return? Can you afford to delay?
- Continuously developing and improving without funding
- To make the best use of it, then, all tie into the 2009 definition of better-faster-cheaper.
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| 09:40 |
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Achieving High Service, Low Cost, Low Stock |
Staying compeitive: Implmenting with the most efficient manufacturing strategies
- Overcoming the barrier to good service to have high stocks
- Achieving low total stocks and improved service
- Having the right stock to define service
- How do you deliver flexibility of service at low stock?
- Analysing cost balanced with services
- Shorter run length = better service and responsiveness
Duncan McIver,
Head of Operations,
Unilever
Spain
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| 10:15 |
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Pre-arranged one-to-one meetings |
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| 11:35 |
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Manufacturing Excellence - Which Strategies are truly Value adding? |
Processes improvement vs. tools and techniques
- What should I focus on to achieve excellence? Cultural change, people, processes or implementation?
- Looking at processes much more carefully
- Creating a cultural change of continuous improvement
- Achieving manufacturing excellence
Claudio Deambrogio,
Head of Group Manufacturing Strategy & Capital Planning,
Barilla
Italy
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| 12:10 |
| Learning from Automotive Manufacturing |
What can be adapted and what should be adopted?
- Taking lessons from the automotive industry
- Developing a reference guide from automotives to apply lean principals to food manufacturing
- Understanding how to engage people and improving emotional communication to increase productivity
- Bringing new methodologies into the mix
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| Sustainability and Eco Manufacturing Strategies |
Implementing a successful sustainable manufacturing programme for Co2, waste and water reduction
- Overcoming environmental milestones
- Reducing C02, water, chemical oxygen demand and re-using water
- Achieving real results and bottom line benefits
- Tracking productivity and improvement
- Demonstrating operational and financial improvement to key stake holders
- Embedding sustainability initiatives for the long term
Louis Lindenburg,
Capability Director Global Sustainability ,
Unilever
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| Food Safety and Quality Management |
Achieving global understanding and compliance on food safety regulations
Dr. David G. Corley,
Director of Regulatory & Scientific Affairs,
Nestlé Purina PetCare
USA
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| 12:50 |
| Starting and Stabilising the Lean Journey |
Stabilising lean to establish a foothold
- Implementing and embedding a change programme
- Establishing a foothold and a stable programme from which to evolve
- Building on initial success for the medium to long term
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| Establishing Water Sustainable Operations |
Reducing the amount of water used in factories and working with local stakeholders to protect local sources of water
Senior representative,
Operations,
Coca-Cola Enterprises
UK
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| Good Manufacturing Practices and Food Safety |
Implementing good manufacturing practices as the fundamental key to satisfying global food safety standards
- Receiving the British Retail Consortium (BRC) Grade A* Global Standard for Food Safety certification
- Reducing non conformities
- Producing safe, legal products to meet customer’s quality requirements
- Providing best practice guarantees based on the external assessment all customers
- Emphasizing sustainability and responsible sourcing
Catherine Watkinson,
Site Senior Technical Manager ,
Lyons Seafoods
UK
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| 13:30 |
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| 14:30 |
| Process Improvement to Deliver Growth |
Radical new approaches to culture, processes, work patterns and measurements
- Supporting process redesign to boost productivity and
- Successfully leading process improvement programmes
- Implementing cultural enablement strategies across the shop floor
- Ensuring staff have the correct knowledge to perform, and look at further improvements
- Using statistical process control to achieve and maintain stable production processes to achieve volume growth
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Richard Lloyd.,
General Manager,
Constellation Wines Australia and Europe
UK
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| Sustainable Manufacaturing Strategies |
Meeting aggressive company targets for green and sustainable efficiencies to allow significant cost reductions
- Reviewing the company's environmental impact and carbon footprint of products through reduction of energy usage and packaging
- Continuous improvement in environmental cost reduction by using innovative renewable technologies
- Gaining investments for green manufacturing projects - how do you achieve investment when ROI is low?
Tim Carey,
Director, Sustainability and Technology,
PepisCo
USA
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| Implementing the Safe Quality Food Programme at Sara Lee |
Working through the SQF programme at Sara Lee and becomming GFSI compliant
- Conducting the initial GAP assessment
- Building in the SQF programme
- Assessing facilities and proofing suppliers
- Gaining certification and maintaining the standard
- Continuous improvement
- Achieving measurable results
Holly Mockus,
Director Food Safety,
Sara Lee Corporation
USA
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| 15:10 |
| Manufacturing Execution Systems and Automation Workshop |
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- Empowering the manufacturing enterprise to meet high productivity requirements
- Using MES to provide immediately usable manufacturing data to power decisions
- Connecting islands of information via an integrated MES
- Using MES as a vehicle for continuous improvement
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| Energy and Waste Reduction Workshop |
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Energy reduction and management strategies
- Implementing energy, water and waste management monitoring technologies
- Redesigning processes
- Resource savings
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| Visible Supply Chain Workshop |
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Providing traceability into supplier quality and safety
- Using food safety management software
- Maintaining compliance to food safety standards
- Incorporating suppliers directly into business processes
- Involving suppliers in related quality and safety events
- Using automated supplier rating systems to review and select the best suppliers and reject noncompliance
- Working with suppliers to improve compliance
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| 15:50 |
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Pre-arranged one-to-one meetings |
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| 17:35 |
| Staff Engagement and Continuous Improvement |
Implementing an active workplace project to improve staff engagement productivity gains
- Knowing the requirements to deliver change and implementing them
- Promoting increased activity in the workforce as a tool to reduce sickness, stress related
illness, chronic illness, injuries and accidents
- Sustaining long term continuous improvement initiatives
- Making people engagement happen
- Developing the right environment to stimulate change
- Reducing staff turnover
Mark Duddridge ,
Managing Director,
Ginsters
UK
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| Implementing the Forever Food Sustainable Development Programme |
Case study:
Peter Hajipieris,
Chief Technical, Sustainability & External Affairs Officer,
Birds Eye Iglo
Uk
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| Harmonising Internal and External Food Safety Standards |
Harmonise standards internal and external foods safety standards with outside suppliers
- Applying internal policies to external business partners and suppliers.
- Global, harmonised audit strategies
- Achieving consistency
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| 18:15 |
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Addressing Capacity and Capacity Release
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| 18:50 |
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Close of conference and drinks reception |
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