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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?

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Mark Graban is an internationally-recognized consultant, author, and speaker who has worked in healthcare, manufacturing, and startups. He is author of the Shingo Award-winning books Lean Hospitals and Healthcare Kaizen, as well as The Executive Guide to Healthcare Kaizen. His most recent book is an anthology titled Practicing Lean that benefits the Louise H. Batz Patient Safety Foundation, where Mark is a board member. Mark is also the VP of Improvement & Innovation Services for the technology company KaiNexus. His next book, to be released in 2018, is Measures of Success.

1 Comment
  1. JB says

    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.

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