Standardization is a key element in the effective use of lean manufacturing methodologies and tools for achieving process sustainability. Their combination is conducive to eliminating waste and improving the efficiency of production processes and guarantees the company that employees use the most efficient tools and do not waste time on unnecessary activities. These activities can be further improved by using digital solutions, in accordance with the concept of Industry 4.0. Therefore, the authors have developed the e-Lean system, whose task is to digitize selected lean manufacturing tools. The subject of this work is analysis of the functionality and effectiveness of the essential part of the e-Lean system in the form of specialized TPM (Total Productive Maintenance) software as an application. During implementation in a construction production company, the TPM application was tested by lean manufacturing and maintenance specialists. The research consisted of assessing the functionality and efficiency of processes in relation to conventional TPM solutions. Additional functionalities of the e-Lean system have been confirmed, such as systemic approval of machinery inspection, which requires passing all necessary steps at individual inspection points, direct access for supervisors to the results of inspection activities and their status, direct and easy access to photographic documentation of machines added during inspection both in optimization of working time and its course (e.g., the optimal number of steps taken by the employee during the inspection), as well as an efficient system of motivating employees (collecting points). The improvement in the effectiveness of processes was determined by measuring the control times for three control points (polymerization furnace, packing area, and defibering machines). The average control time was reduced from 16,200 to 13,923 s. Thus, thanks to the use of the application, it was found that the efficiency of using the TPM tool was increased by approx. 15% compared to previously used non-digital solutions.

Purpose: The primary aim of this paper is to explore the issue of food waste in contemporary societies, its causes, consequences, and potential solutions. Methodology: The authors conducted a survey among households in the Lower Silesian Voivodeship of Poland to diagnose the structure and causes of food waste. They also analyzed statistical data on food waste in European Union countries. Results: The study found that the most food waste occurs in Germany, France, and Italy, while the least occurs in Malta, Luxembourg, and Slovenia. The authors concluded that food waste harms three interconnected areas of sustainable development goals: environmental, economic, and social. Theoretical Contribution: This paper contributes to the ongoing discourse on food waste by providing a comprehensive analysis of its causes and impacts backed by empirical data. It adds value to sustainability studies by linking food waste to broader socio-economic and environmental issues. Practical Implications: The authors propose several measures to reduce food waste, such as planning purchases, processing food, sharing food with relatives or pets, using conventional and non-standard methods of food storage, and increasing the level of education and awareness about the issue. Individuals, communities, and policy-makers can implement these practical suggestions to address the problem of food waste.

Obecnie przedsiębiorstwa produkcyjne funkcjonują w turbulentnym otoczeniu, co jest następstwem m.in. kryzysu światowego wywołanego przez pandemię i wojnę. Z tego względu są

Due to the high level of losses and food waste nowadays, the problem become global. The main causes of food loss in households are: exceeding shelf life, excessive purchases, damage and low quality, additionally excessive portions of meals, wrong food storage, the bad taste of the product, lack of idea on how to use available ingredients, as well as reckless purchases, too large packaging. Negative effects of food loss can be grouped into three areas: environmental, economic and social, consistent with sustainable development's basic goals. The aim of this article is to present an original proposal for an approach to Lean Society philosophy with respect to the problem of food loss. The authors reviewed conventional and unconventional methods of food preservation, identified available and innovative solutions in terms of reducing food loss and indicated directions and opportunities for reducing food loss on the basis of Lean Society philosophy.

The article presents the stages of the development of the lean management concept. The authors presented the SMED methodology. They made the analysis of the sealing station in the production process of tubes for catalytic converters in relation to the real model. Optimisation the sealing station in production process of tubes for catalytic converters has been done in this article. For this purpose was used one of the tools of Lean Manufacturing, SMED. Diagnosis of machine changeover operations was carried out and also measurement of the times necessary for doing these operations. Using spaghetti diagram, the path which is covered by the operator during machine changeover, was shown. Delegation of specific tasks carried out previously by the operator to production workers and implementation of organisational and technical solution has had the effect of relieving of the operator and shortening of time necessary for machine changeover and increasing productivity at the sealing station.