Interesting story here on Joe Ely’s lean blog… traditional supply/demand mismatch and waste in baking has typically led to “day old” product being donated to food banks. Reductions in overproduction mean less to donate.
Maybe bakeries/restaurants/food producers who get more efficient might be able to make an outright cash donation, a portion of their waste reduction savings, in lieu of excess food? What would you do?
Thanks for reading! I’d love to hear your thoughts. Please scroll down to post a comment. Click here to receive posts via email. Learn more about Mark Graban’s speaking, writing, and consulting.