A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers
AbstractBased on their experiences gained in 15 companies in the catering sector and the bakery industry, the authors present a participatory concept to reduce food waste in the food industry. This five-phase concept, adapted to the PDCA (Plan–Do–Check–Act) cycle applied in the Total Quality Management, involves a participatory approach where employees are integrated into the process of developing and implementing measures to counteract food waste. The authors describe how the participatory approach can be used to raise awareness of the topic of food waste to improve employee commitment and responsibility. As a result, the authors further offer a Manual for Managers wishing to reduce food waste in their respective organizations. This manual includes information on the methodologies applied in each step of the improvement cycle. It also describes why the steps are necessary, and how results can be documented. The participatory concept and the Manual for Managers contribute to reducing food waste and to enhancing resource efficiency in the food industry. View Full-Text
Scifeed alert for new publicationsNever miss any articles matching your research from any publisher
- Get alerts for new papers matching your research
- Find out the new papers from selected authors
- Updated daily for 49'000+ journals and 6000+ publishers
- Define your Scifeed now
Strotmann, C.; Göbel, C.; Friedrich, S.; Kreyenschmidt, J.; Ritter, G.; Teitscheid, P. A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers. Sustainability 2017, 9, 66.
Strotmann C, Göbel C, Friedrich S, Kreyenschmidt J, Ritter G, Teitscheid P. A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers. Sustainability. 2017; 9(1):66.Chicago/Turabian Style
Strotmann, Christina; Göbel, Christine; Friedrich, Silke; Kreyenschmidt, Judith; Ritter, Guido; Teitscheid, Petra. 2017. "A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers." Sustainability 9, no. 1: 66.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.