A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers
作者： Christina Strotmann , Christine Göbel , Silke Friedrich , Judith Kreyenschmidt , Guido Ritter
DOI: 10.3390/SU9010066
关键词:
摘要: Based on their experiences gained in 15 companies the catering sector and bakery industry, authors present a participatory concept to reduce food waste industry. This five-phase concept, adapted PDCA (Plan–Do–Check–Act) cycle applied Total Quality Management, involves approach where employees are integrated into process of developing implementing measures counteract waste. The describe how can be used raise awareness topic improve employee commitment responsibility. As result, further offer Manual for Managers wishing respective organizations. manual includes information methodologies each step improvement cycle. It also describes why steps necessary, results documented. contribute reducing enhancing resource efficiency
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