Ideally, this activity should follow the hot-spotting and auditing sessions to get a better idea of how much food and packaging is wasted at work - by estimating and measuring it. This can be used to support priority areas for taking action to reduce it, divert it to redistribution and for working out the ‘true cost of waste’...
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Activity 4 - Getting the measure
PDF, 278.6 KB
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Activity 4 - Cheat Sheet
DOCX, 109.2 KB
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