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Kaizen

Kaizen – is a daily activity based on the principle of “changing for the better” or “constant improvement”, while aiming to identify and eliminate waste.  In Japan, after World War II, American experts were brought in to help restore a war-torn nation and their methods became the basis of the kaizen revolution of the 1950s. Kaizen was in many ways the key to Japan’s competitive success.

Kaizen methodology operates at all levels of an organisation and is based on three principles:

  1. Process and results, not just results
  2. Systematic thinking, looking at the whole picture, not just the narrow view
    Non-judgemental, as this is wasteful
  3. Everybody is involved. Suggestions and small continuous improvements and standardisations yield big results and compounded productivity.

The “zen” in Kaizen is based on the philosophy of “learn by doing” not “command and control” to improve production. Small changes, monitoring results and constant adjustments and adaptations provide flexibility and greater results for the benefit of the whole, not the individual.

Western Fad diets are often critisiced for sudden dramataic changes which are unsustainable. Japanese “Kaizen” thinking would say to make small changes to your diet for own eventual good and longevity. Ask yourself:

What do I eat each day which has no benefit? What can I do to replace it with something which has long term benefit for my body? Small steps taken everyday which yield long term change foe the better.

Such principles have been integrated into Hakubaku and by its staff in its efforts to produce the best products using the best ingredients. The staff share a passion for healthy sustainable foods and products, produced using principles of sustainability. The use of organic and sustainable products with desire to integrate waste minimisation principles has been introduced into Hakubaku packaging and manufacturing.
 

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