Food Waste: Global Best Practices for Grocery Retailers (On-Demand Recording)

Description:

New research from Professor Lisa Jack, in a recently published study for ECR Retail Loss, reveals that in addition to the cost of shrink / recorded losses on food, often over 2% of sales, there is an additional and hidden cost of handling surplus and unsold food that equates to 1.8% of sales. Explore the different practices that retailers can adopt to reduce these costs, yet at the same time meet shopper’s expectations for full shelves and high quality.

Expect to learn about the latest practices from around the world, in prevention, such as whole crop purchasing and range trimming, and then the management of surplus and unsold food, from dynamic markdowns to innovative donation schemes, including store associate donation program, to re-purposing, through to animal feed, and the use of black soldier flies to support new products and the circular economy initiative.