Where to look
1. Largest opportunity: Preparation When there is excess due to the preparation method, for instance cut offs from pastry. 2. Operations Losses or discarded materials caused by routine production inefficiencies or errors in equipment operation, handling or process execution. 3. Quality control When waste is superficially flawed (such as misshapen biscuits or carrots that are too wonky) but perfectly safe for consumption. 4. Giveaway Excess product included beyond the declared or required weight/ volume due to overfilling. 5. Changeover Product loss generated when switching between different products, recipes or packaging formats, including flushing, cleaning and recalibrating production lines. 6. Planning Losses caused by scheduling errors, poor forecasting, or incorrect documentation that leads to overproduction, wrong product runs or idle production capacity, e.g. having cooked too much rice to go with the amount of chicken available to make a curry.
5%
15%
18
Made with FlippingBook - Online catalogs