Minimising waste in the food and drink sector: using the business club approach to facilitate training and organisational development.
The aim of the East Anglian Waste Minimisation in the Food And Drink Industry Project was to develop waste minimisation capability in food and drink sector companies by providing a structured training programme and consultancy support to participating members of a business club. The business club forum provided the structure within which interactive training and development sessions were delivered. Expertise and assistance in implementing waste minimisation and waste management programmes was given to member companies at their sites. The project resulted in pound 1,800,000 per annum of identified savings with pound 1,100,000 of verified savings already achieved. Training and development contributed fundamentally to these project outcomes and achievements. The structured training package used three different approaches or methods. Teaching and workshop sessions were used to present interactive training on waste minimisation practice. These were supplemented by interactive 'report-back' sessions where the 'project champions' presented progress reports to the club on waste minimisation at their sites. An overview of the business club approach is described, together with an account of the successes and challenges of applying a structured training and development programme and the barriers to waste minimisation that were overcome. Training effectiveness was measured according to reaction, learning, application and impact.
Hyde
Katherine
K
Department of Environmental Sciences, University of Hertfordshire, Hertfordshire, UK. katherine_hyde@yahoo.co.uk
Miller
Linda
L
Smith
Ann
A
Tolliday
Jo
J
D001628:Beverages; D003132:Commerce; D003247:Conservation of Natural Resources; D017046:Cost Savings; D019649:Food Industry; D006801:Humans; D016730:Program Development; D012037:Refuse Disposal / Q000191:economics*; D014865:Waste Disposal, Fluid / Q000191:economics*