E117: Transforming Healthcare with Lean Six Sigma – Interview with Sarah Cook

In this episode, I interviewed Sarah Cook, a Lean Six Sigma Black Belt consultant from Pepper Foster Consulting in Portland, Oregon. She shares her journey from the VA medical center to becoming a performance engineer in healthcare. She discusses the application of Lean and Six Sigma methodologies to healthcare, the impact of COVID-19 on healthcare

The pursuit of eggscellence – Planet Lean

Two egg omelette restaurants run by Nima and Faraz Ghorbani in The Netherlands utilize Lean to successfully grow their business, thanks to the training and coaching they received from René Aernoudts of the Lean Management Instituut. One of their challenges was to improve cleaning and operational efficiency. Different equipment and brands made it challenging, so

E116: Using Energy Treasure Hunts and Energy SWAPs to Engage Employees and Reduce Costs

In March of 2024, the Iowa Sustainable Business Forum (ISBF) and Center for Industrial Research and Service (CIRAS) were still separate organizations, and they agreed to host a joint webinar to promote Energy Efficiency and Lean. I was fortunate to connect up with Paul Lemar, Jr. from the Oak Ridge National Laboratory (ORNL), who has

E115: Using Lean to Minimize Waste Within ESG Initiatives

Continuing our discussion on Lean Six Sigma and ESG, I brought back last episode’s guest, Erin Bauer (Product Development Manager at ASQE) and added a new guest, Beth Cudney. She is a Professor of Data Analytics and the Program Coordinator for Data Analytics at Maryville University. She received her B.S. in Industrial Engineering from North

E114: Sustainability Benchmarking Studies with Erin Bauer

I had a great interview with Erin Bauer, who is the Product Development Manager at ASQE, which is a trade association created by ASQ to provide benchmarking assistance to corporations within ASQ. One of their key products is the Insights on Excellence® (IoE) Benchmarking Tool. The benchmarking survey results are available to members and nonmembers

How Tuinderij Vers is learning to see and reducing food waste – Planet Lean

Faced with increased production volumes for processed vegetables, this Dutch company realized the need to improve its processes by developing people skills. In September 2023, the leadership team participated in a Black Belt course with Lean Management Instituut. The next step was to involve front-line staff through an Orange Belt course. Here are some of

E113: Applying Lean Six Sigma within Nonprofits and Life Coaching with Aleshia Jordan

I had a great interview with Aleshia Jordan a few weeks ago, to discuss how she transitioned from finance to Lean and Six Sigma consulting, and how she is now taking her Master Black Belt skills and over 20 years of experience into her firm Virtualocity, LLC to help organizations, nonprofits and individuals in their

Conserve Your Energy – How Quality Practitioners Can Help Reduce Energy Costs (ASQ)

ISO 50001:2018—Energy management can help your organization create an approach to assessing its energy practices through PDCA and continuous improvement tools. While many organizations suffer from the unexamined and wasteful costs of energy consumption as part of their hidden factory, many don’t have trained staff to help assess and reduce these costs. Unfortunately, they miss

E112: Applying Lean Six Sigma to Healthcare and Career Development with Sarah Tilkens

Making a real difference in your organization can be a struggle, but there is a way to leverage powerful tools and strategies to drive positive change, while also boosting your own career development. In this episode, I introduce you to Sarah Tilkens, a former biologist turned operational excellence leader, who cracked the code on impactful

E111: Apply Lean to Nonprofit Boards with Sally Toister

Sally worked many years in the hospitality industry applying Lean Six Sigma, and she shares her experiences to improve the guest experience. She also shares an example of a project that determined the optimal reward points to get customers to agree to reduced or no housekeeping, which was good for the environment, resulting in less