How Lean Six Sigma Students at Rose-Hulman Reduced Food Waste

Their project resulted in awareness of continuous muda

To promote ethical and moral responsibility in shaping its graduates, the Rose-Hulman Institute of Technology created a sustainability initiative to reduce its own environmental footprint.

As part of that team’s efforts, Six Sigma students at Rose-Hulman conducted a project to reduce food waste at the campus dining center. I got the opportunity to learn more by talking with project leader Diane Evans, Ph.D., a Six Sigma Black Belt and associate professor of mathematics at Rose-Hulman; and project team member, Neel Iyer, a mechanical engineering student.

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Comments

Waste-away rules-of-thumb?

According to unofficial sources, one third - thirty percent - of the food bought in the USA, and I would say western Countries, goes to waste. There is surely a chart-language or chart-alphabet that's become very common, but engaging students in projects to analyze food waste is really going a bridge too far. One just has to look at the waste bins when leaving home for work. Thank you.