New publication “Reducing Food Waste at Retail Stores – An Explorative Study” published by Sustainability
In recent years, the retail food industry’s handling of excess inventory has increasingly come into the spotlight of society, activists, and politics. The economic pressure of unsold products, the environmental impact of wasted resources, and the ethical questions arising from discarding edible food are an ongoing dilemma for grocery retailers, who constantly face a trade-off between increasing attractiveness via high availability on the one hand, and the environmental, social, and financial impacts of overstocks on the other. One common practice in dealing with overstock is mainly being reactive to mitigate the impact, using initiatives such as price promotions or donations.
