If there’s one idea that characterized 2009, it is “doing more with less.” If I had access to LexisNexis, I’d tell you just how many times it’s been used in print, but, alas, I don’t. Let’s go with it anyway.

The recession has forced managers and the C-suite to scrutinize budgets, choose which projects to embrace and which to scrap, and decide how many employees to sack. It has left a bad taste in many mouths.

“Doing more with less”: trimming the fat; getting back to basics; losing the bells and whistles; re-featuring; making tolerable tradeoffs; dialing down; innovating; repurposing.

Here are some variations of “doing more with less”: trimming the fat; getting back to basics; losing the bells and whistles; re-featuring; making tolerable tradeoffs; dialing down; innovating; repurposing.

Usually, I consider buzzwords and catchphrases as an affront, or a ruse to get me to think I matter as a worker. Then I remembered a column I read on Washingtonpost.com earlier in the year, “Eating Down the Fridge,” written by Kim O’Donnel, who happens to be a good friend of a good friend.

The column is O’Donnel’s challenge to her readers to skip trips to the grocery store for a week, and instead use what’s already in the fridge and pantry. It’s an experiment in doing more with less. (O’Donnel’s effort was inspired by fellow foodie Steven Shaw, co-founder of the web site eGullet.org, who endured his own no-shopping-for-a-week challenge.)

After re-reading it, the idea of getting back to basics in business offends me less, and almost seems noble. Read more…

Jenny Sweeney Year in Review doing more with less, eGullet.org, Kim O'Donnel, kohlrabi, Outsourcing, recession, shallots, software support, Steven Shaw, trueslant.com, Washingtonpost.com