LeanPath’s blog recommends behavioral changes to reducing wasted food. Having a food diversion program at a business or institutions does not guarantee success, and reducing wasted food requires shifting behavior patterns.
One recommendation is to post a waste reduction goal in a central location. This motivates staff and kitchen with specific goals. The goals should be, ‘SMART:’ specific, measureable achievable, relevant, and time bound. In addition, talking with the team about the goals and what can be improved provides a driver for improvement.
Another recommendation is to show the kitchen a video that connects individual actions to the larger food waste issue. A video helps demonstrate the scale and impact of wasted food, while also connecting the individual to their responsibility. The Lean Path blog links to nine videos that help convey this message.
Posting positive tips and reminders around the kitchen also prompts staff to change behaviors. Reminders located where food waste is generated is most effective at promoting desired behavior. Remember to keep all tips positive to provide helpful motivation for the kitchen staff. Acknowledging the staff’s efforts and hard work at reducing wasted food promotes involvement and participation.
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LeanPath, helps facilities monitor, track, and reduce wasted food using tracking software, data analysis, and custom waste alerts.
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RecyclingWorks in Massachusetts assists businesses and institutions with recycling and food waste reduction through composting and food donation. To speak to a recycling expert, call our hotline: (888) 254-5525 or email us at firstname.lastname@example.org.