WASTE REASON
SOLUTION
Operational control and conversion
Simple KPIs Establish good improvement cycles and agree accountability. Identify the visibility of key metrics of waste and the leading cause, making sure to include clear targets and an accountable owner who can make a difference. Prioritise, helping managers do fewer things incredibly well, for instance setting KPIs for pack weight and line speed. Make sure they know the importance of managing these and what they need to do to make a difference. Put in place reviews as part of daily or weekly management processes and build everything into rewards and recognitions to make it really matter to people.
Example: Inconsistently setup machine specifications, behavioural management and functional factory operation. Found in: Quality Control, Preparation, Giveaway, Planning, Operations, Changeover. Issue: Motivated people improving operational performance reduce waste. Managers on the floor are often responsible for many areas – some of which they have little control over such as waste levels or whether a line breaks down – with no real prioritisation and no clarity of what really drives performance.
3% 23% of food waste in UK manufacturing of it is avoidable Of the
Tackling that may require one-off investments – in improving data collection, analysis and training, or updates to machinery. But in many cases, waste can be reduced without significant capital expenditure, for instance by agreeing reduced specifications that still more than meet customer requirements. The answer to the right action lies in having the data-backed insights to make important decisions about the opportunities to pursue.
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