Upstream Waste Reduction Hurts a Food Bank?


Learning about Lean

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?

Please check out my main blog page at

The RSS feed content you are reading is copyrighted by the author, Mark Graban.

, , , on the author's copyright.

What do you think? Please scroll down (or click) to post a comment. Or please share the post with your thoughts on LinkedIn – and follow me or connect with me there.

Did you like this post? Make sure you don't miss a post or podcast — Subscribe to get notified about posts via email daily or weekly.

Check out my latest book, The Mistakes That Make Us: Cultivating a Culture of Learning and Innovation:

Get New Posts Sent To You

Select list(s):
Previous articlePelion Systems Targets Automotive Industry With Launch of Pelion Automotive MPO
Next articleClick to Support Hurricane Relief
Mark Graban
Mark Graban is an internationally-recognized consultant, author, and professional speaker, and podcaster with experience in healthcare, manufacturing, and startups. Mark's new book is The Mistakes That Make Us: Cultivating a Culture of Learning and Innovation. He is also the author of Measures of Success: React Less, Lead Better, Improve More, the Shingo Award-winning books Lean Hospitals and Healthcare Kaizen, and the anthology Practicing Lean. Mark is also a Senior Advisor to the technology company KaiNexus.


  1. It had to happen. My good Mother ran a series of 5 food banks that also enjoyed the fruits of waste in the form of “day old” baked goods.

    We once discussed the “what if” bakeries became Lean and agreed it would hurt the food bank initially.

    On the other hand baked goods were considered “extra” and sort of in the “Non-Value Adding” category of foods distributed at the food banks.

    They considered the day old baked goods (for the most part) to be nice on occasion, but definitely not necessary to the essential nutrition needs of their patrons.

    Making either a “Fresh Baked Goods” or cash donation would be a fantastic way for them to continue to contribute.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.