Reducing Food Waste by Just In Time (JIT) Technique

Type of practice Reduce, Reuse for food

Name of practice Reducing Food Waste by Just In Time (JIT) Technique

Name of main actor California Baptist University’s food services provider

Type of actor(s) Food services

Location United States of America

Stage of implementation Consumption

Year of implementation 2010

What was/is being done? Provider Food Services have reduced the amount of food wasted on campus by cooking the food as the day goes on, which is also known as the just in time (JIT) technique. Provider recycles the leftover food by reusing it in many different recipes. Not only does Provider reuse food to reduce food waste, they also occasionally donate the extra leftovers, especially if they are deemed “edible but unservable.” The food may either be dried out or a bit overcooked, which isn’t considered presentable but is still completely edible.

Outcomes and impacts Before implementing the project, the amount of wasted food was around 600 pounds at a single meal period. It was not reported yet by how much this was cut thanks to the JIT technique.