Bob's Red Mill
Manufacturer
Milling in Oregon since 1978, Bob’s Red Mill is 100% employee owned and working to reduce food waste in their operations by 50% by 2030 as part of their commitment to the U.S. Food Waste Pact.
Food Waste Reduction Strategies
Establishing a cross-department “Scrap Team” tasked with tackling food and packaging waste.
Using lean manufacturing tenets to attack root causes of food waste.
Collecting 170 ideas for reducing waste through an employee engagement competition—read about it in this case study! Include Institutionalizing a Waste Reduction Culture in Food Manufacturing.
Donating goods to Oregon Food Bank and upcycling byproducts locally as nutritious dairy feed.
On the way to a zero waste goal by diverting over 93% of operational waste from landfill.
See this Q&A with Bob's Red Mill's Sustainability Manager about their employee engagement pilot.
Case Study
Institutionalizing a Waste Reduction Culture in Food Manufacturing
October 15, 2022
In this case study from the Pacific Coast Food Waste Commitment, Bob's Red Mill piloted an employee engagement project that was delivered via a three-pronged strategy of education, company-wide engagement, and a Quick Win implementation to achieve meaningful food waste reductions.