Case Study
Leveraging Employee Engagement to Reduce Food Waste and Build a Lasting Culture of Sustainability at Kozy Shack (PCFWC)
June 12, 2024
Land O’Lakes collaborated with the Pacific Coast Food Waste Commitment to implement a food waste employee engagement initiative at one of the company’s Kozy Shack pudding facilities. The goal was to drive measurable reductions in food waste and build a lasting culture of sustainability to support Land O’Lakes goal of 30% food waste reduction by 2030.
The project yielded impactful results:
- 78% of Kozy Shack plant employees received food waste education and training by watching the food waste video through the company’s cloud-based enterprise management system software, Workday.
- 77% of plant employees submitted food waste reduction ideas.
- A total of 277 food waste ideas were added to the Food Waste Opportunity Register.
- Implementing a “Quick Win” employee idea reduced food waste of a particular product by 74% and is projected to save the company $3,500 annually.
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Employee Engagement:
A Key to Success
Engaging employees in food waste reduction initiatives creates a powerful, organization-wide commitment to sustainability. Employees are often closest to the daily operations where waste occurs and can identify inefficiencies or opportunities for improvement. Empowering them to take ownership of solutions transforms food waste reduction from a top-down mandate into a shared mission.