Waste games

For example, at HBS rooms cannot be reserved before pm on any weekday. Request posting of the event on digital events calendars e. It is also recommended to meet with the other SSAs to ensure all are familiar with the game rules in order to promote to classmates. A variety of waste items were collected to increase the challenge of the game. The number of items collected was proportional to the quota set for each team to collect during the game see game rules for quota figures plus a buffer of a few additional items to ensure all teams could collect enough.

All items were unused or cleaned. Set up the bins and the trash prior to the start time. Present the rules see below to the group, set up the groups next to the bins to start, and then let the games begin.

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Easily embed the tool on multiple websites and Facebook while maintaining seamless content consistency. Save Time and Lower Costs The Waste Sorting Game saves you time and resources by remotely teaching your audience how to properly recycle. Avoid Costly Assumptions Contamination is the result of people incorrectly assuming which bin an item should be placed in.

Save Time and Lower Costs Save time and resources by teaching your audience how to properly recycle remotely, instead of in-person. Key Product Features. Fully configurable. Easy to play, fully responsive on all devices. The Game is fast, fun, and simple to play — so anyone can try it. Access powerful metrics. Easily access detailed stats and analytics. Powerful data metrics show you exactly what people are getting wrong.

How Are We Different? Industry-Leading Expertise and Support Lean on our 40 years of solid waste industry, sustainability and tech experience. In the first scenario, set up uneven assignments, build up unnecessary stock, make the last guy deliver the finished goods away from the work area, provide more raw cups than they need for the order, provide fine-line markers to make thick markings, provide vague quality standards, make each person reach for their incoming pieces from their in-box, and allow some cups into the first position with quality defects.

Measure the time per station and the total volume produced. Also, count the rejects or defects. The second round of the game should be established after the process and operations have been optimized. For processing improvements, set up clear directions per station, set up inspections per station quality control , eliminate in-boxes for work-in-process storage, and reduce the transportation to finished goods. Shrink the overall footprint of space being used. For operational improvements, assign evenly timed tasks per station, provide stencils for the markings, and assure the markers are the best tool for the job.

Teach each operator how to spot quality issues at the source. As the process is running, measure the time per station again and total volume produced while counting defects.

Takt time from the customer demand should be part of the formula for success. Even though this is a simulated exercise, impose a drastic swing in demand and tell everyone that they only need to make cups by the end of the day and see what recommendations they have to adjust the operation. Observe the estimated cost per unit. A third round could easily be adopted by taking the improvements even further.

The time spent playing a few scenarios will be time well spent. Switch the observers taking notes with those people conducting the process each round to keep all perspectives engaged. From classroom to operations Time and time again, when these lessons about flow and waste removal are presented to companies and supported by leadership, incredible ideas begin to surface.

Company after company finds thousands of dollars in real savings while improving quality in the product or service and improving relations with the employees. For example, in a beef packing plant, workers typically boxed up finished cuts of meat, tossed in some dry ice and double-banded the heavy-gauge boxes as a finishing step before palletizing and sending it to the cooler or truck.

Discussions with the customer uncovered that they have to throw dry ice away to determine the real weight of the meat. This has been a variable in their side of the business for years. After careful review, it was determined that the meat company often put too much dry ice in the boxes and caused the variation in box weights. Also, due to the superior box strength, it was determined that the customer would prefer to only remove one band, not two, from each box, creating less work and less trash.

They replaced the shovel that used to scoop the dry ice to a hand-held scoop, standardized the amount going in to each box, and used one strap vs.