Reducing Food Waste in Manufacturing

Preventive maintenance, shortening conveyance distance can reduce food waste.

Food Engineering recently spoke to Dave Hicks, vice president, and maintenance excellence practise leader at TBM Consulting, about strategies for reducing food waste in manufacturing, including collaborating with employees, shortening conveyance distances, and preventive maintenance.

In this interview, David Hicks talks about :

• How half of all food waste is caused by mismanagement in the supply chain.
• Production line spoilage, contamination, and product variation contribute to almost 1.3 billion tons of annual food waste.
• The importance of manufacturers working to get the equipment running back up to its standard and then implementing a preventive maintenance strategy.
• As often as possible, take advantage of scheduled plant shutdowns for cleaning. Having the opportunity to touch the equipment will ensure issues are noticed quickly.

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