Lean Six Sigma is a methodology used to improve performance by reducing waste and process variation (“Everything you need to know about lean six sigma”). It is a methodology that is used all around the world in industries such as finance, manufacturing, healthcare, the military, IT, and more. Many working professionals seek to obtain some sort of Lean Six Sigma training to improve projects they are a part of at their companies. Arizona State University (ASU) offers a Green Belt Lean Six Sigma Certification program to both online and custom participants. These participants are expected to follow the coursework, complete ten quizzes, complete one final exam, and a three to six-page project report (“Lean six sigma green belt certification”). Over the years, the training material for the program has become a bit outdated in terms of real-world applicability and engagement for participants. This paper will discuss the methods used to improve the Green Belt Lean Six Sigma curriculum to make it more engaging to participants while also making the content more accessible to industry today. The lessons I have learned through this improvement process and their application to my future will also be mentioned.
Zero Waste Management at Arizona State University is an initiative that aims to divert 90% of the waste that goes into the landfills. In order to do this, it is important to focus on the biggest generator of waste every year, which is "Food and Catering". One of the biggest challenges facing the food and catering industry is the lack of efficient and standard processes which results in immense waste every year. As a result, this thesis takes a Lean Six Sigma approach into ASU's zero waste event processes and identifies possible gaps that could be improved. It uses the DMAIC methodology to dive into a standard process for requesting and handling a zero waste event at ASU and concentrates on the logistics behind those zero waste events.