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Bob’s Red Mill pilot program reduces food waste by 70%

Milwaukee, Oregon. — Bob’s Red Mill partners with Pacific Coast Food Waste Commitment and TripleWin Advisory to cut food waste in operations in half by 2030.

Bob’s Red Mill worked with PCFWC and TripleWin to develop an employee engagement campaign to reduce food waste at its whole grain milling and packaging facility in Milwaukee. The company hosted a pilot program to present employees with ideas for reducing food waste, from milling to packaging, innovation, receiving and quality.

According to Bob’s Red Mill, employees submitted a total of 176 food waste reduction ideas. He picked one idea and tested it for the company, which was an immediate win (minimal effort, zero to low cost).

The company said the test required changes to its whole grain packaging line, resulting in more than 70% less food waste per pound of food produced.

“The results have exceeded Bob’s Red Mill’s expectations, and this is just the beginning of their food waste reduction efforts,” the company said. Based on the results of his pilot program, Bob’s Red Mill said it formed a food waste reduction team to sort out the ideas of the remaining employees for possible future implementation.

“Already, early returns from the pilot show how one employee idea can make a big difference in reducing food waste on the manufacturing floor,” the company said.

According to Bob’s Red Mill, the pilot will involve employees on food waste issues while developing zero-cost, low-cost measures to prevent food waste in the company’s manufacturing facilities in the short and long term. I tried to identify

The term food waste was applied to leftovers and inedible parts that ended up in landfills, incineration, disposal into sewers, dumping, or spreading on land.

“In short, it’s food grown for people but not used for its intended purpose,” the company said.