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Article

Improvement of Certified Artisan Cheese Production through Systemic Analysis—Serra da Estrela PDO

1
Human Technology Group, Department of Electromechanical Engineering and Centre for Mechanical and Aerospace Science and Technology, Universidade da Beira Interior, 6201-001 Covilhã, Portugal
2
Directors & CE Consulting Group, 6200 Covilhã, Portugal
*
Author to whom correspondence should be addressed.
Academic Editor: Iain Gordon
Sustainability 2017, 9(3), 468; https://doi.org/10.3390/su9030468
Received: 4 January 2017 / Revised: 13 March 2017 / Accepted: 18 March 2017 / Published: 21 March 2017
(This article belongs to the Section Sustainable Agriculture)
This research was aimed at improving the overall efficiency of the PDO (Protected Designation of Origin) Serra da Estrela cheese production process, a traditional food product with cultural significance. Mapping of the manufacturing and distribution processes was developed from systemic analysis using ethnographic techniques. Critical points were identified, leading to design work. Ergonomic risks in cheese making were detected during the process of chips cutting, fostering the emergence of musculoskeletal disorders of the wrist. A tool that better fitted the job was developed. The systemic analysis provided a relational link across the boundaries of distinct domains approached through the research, including microorganism contamination, ergonomics, energy efficiency, legislation and regulation policies, transportation challenges and economic viability. Based on an analysis that connected various disciplines, maintaining a holistic perspective, a development plan to tackle critical points identified in the system was created. The results ripple across the triple bottom line of sustainability, demonstrating how systemic analysis and design are at the service of improving sustainability. By unveiling and acting on critical points that pushed the system away from zero waste, the environment is conserved; the preservation of cultural heritage has social significance; and the efficiency gains obtained in production attend financial goals. View Full-Text
Keywords: process improvement; ewe’s cheese; systemic design process improvement; ewe’s cheese; systemic design
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MDPI and ACS Style

Coelho, D.A.; Carrola, T.E.P.; Couvinhas, A.F. Improvement of Certified Artisan Cheese Production through Systemic Analysis—Serra da Estrela PDO. Sustainability 2017, 9, 468. https://doi.org/10.3390/su9030468

AMA Style

Coelho DA, Carrola TEP, Couvinhas AF. Improvement of Certified Artisan Cheese Production through Systemic Analysis—Serra da Estrela PDO. Sustainability. 2017; 9(3):468. https://doi.org/10.3390/su9030468

Chicago/Turabian Style

Coelho, Denis A., Tiago E.P. Carrola, and Ana F. Couvinhas 2017. "Improvement of Certified Artisan Cheese Production through Systemic Analysis—Serra da Estrela PDO" Sustainability 9, no. 3: 468. https://doi.org/10.3390/su9030468

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