WORKSHOP: Reducing Food Loss & Waste, June 28
There is a tendency for the produce industry to accept high levels of waste because they consider it inevitable, due to perishability of products. However, work in this area has found addressing and reducing food waste can provide the following benefits:
- 10+% improvement in financial performance
- Food loss/waste solutions commonly benefit the wider business
- Rule of thumb: 20% of costs due to waste
- 1% reduction in waste = equivalent of 4% increase in sales
Any business in the Ontario Produce Industry is invited to participate in this one-day workshop. Attend to gain a clearer understanding of:
- How your business can profit from reducing food loss and waste, and
- How you can improve your processes to secure the financial benefits described above.
You will receive a process improvement toolkit, including a workbook divided into 10 easy to follow steps. The tools are intended to be applied to address basic process problems that can be resolved in a relatively short time span without capital investment, delivering measurable results.
Please register to attend by emailing Nicole Marenick at email@example.com.
Lunch will be provided. Hosted by the OPMA. Training provided by Value Chain Management International.
This project was funded in part through Growing Forward 2 (GF2), a federal-provincial-territorial initiative. The Agricultural Adaptation Council assists in the delivery of GF2 in Ontario.
Order your tickets to this event.