Front-Line staff is your front-line resource
Managers seeking food waste reduction ideas have a great resource right under their noses that they must rely upon for success. Front-line employees (hourly staff) are underutilized resources that are critical in this endeavor. Who has more knowledge of the food’s life cycle than the staff? From the receiving, storing, production, holding, service and disposal, the front-line staff members are involved at every step.
As managers work on source reduction they will benefit from the creation of an employee action team. This team knows the daily operations better than anyone and when asked to brainstorming reduction ideas you might be surprised to find out how passionately they tackle this task. They often come up with the most creative and successful reduction idea and their pride in the involvement of bringing these ideas to fruition makes sure the plan is carried through.
