As part of our food waste management project at MAS, a well-known clothing manufacturer, we visited their facility twice - once in the morning and once in the evening. The purpose was to observe their operations and gain insights into how they handle food waste.
During the visits, we thoroughly toured the factory, paying close attention to the food preparation and consumption areas. We identified sources of food waste such as leftovers and food scraps and observed how they were managed and disposed of.
Additionally, we had the opportunity to talk to several employees to better understand how MAS approaches food waste management. We asked about their experiences and perspectives, listening carefully to their responses. Through these conversations, we developed a greater understanding of the challenges and opportunities involved in managing food waste at MAS.
By the end of the day, we had gathered valuable insights into the type and extent of food waste generated by the company, as well as their current waste management practices. These findings will guide our ongoing work on the food waste management project and enable us to develop strategies and recommendations for more effective and sustainable food waste management at MAS.
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