Lean Service 5.0 in Dairy Production: An Empirical Evaluation From the Perspective of the Sociotechnical and Circular Economy Approach
通过对巴西两大产奶区八位奶农的结构化访谈，实证诊断了乳制品生产系统中采用精益服务5.0的关键推动因素，包括数字化转型、价值共创、精益服务5.0实施和循环经济概念，为可持续农业活动提供指导。
ABSTRACT The Lean Service 5.0 concept improves service operations through sociotechnical innovation, while the Circular Economy enables sustainable processes. Thus, this research aims to empirically diagnose the key enablers of adopting LS5.0 in the dairy production system from the CE perspective. To achieve this objective, we conducted a multiple case study through structured qualitative interviews with eight dairy farmers from two of the largest milk‐producing regions of Brazil, followed by a content analysis. The results indicated four central factors: digital transformation, value co‐creation, LS5.0 implementation and CE concepts, presented as guidelines for applying LS5.0 in the dairy sector to support sustainable agro‐industrial activities. The findings highlighted that LS5.0 technologies were key enablers for farmers to promote CE in the dairy supply chain, followed by management systems and continuous improvement. This study offers empirical and theoretical support for developing dairy systems, contributing to academic research and supporting professionals.