An exploratory study of food waste management practices in the UK grocery retail sector

Filimonau, Viachaslau; Gherbin, Adriano

doi:10.1016/j.jclepro.2017.07.229

Cited by 140 publications

(179 citation statements)

References 38 publications

Supporting

Mentioning

162

Contrasting

Unclassified

Order By: Relevance

“…In other EU member states the situation is similar. A recent study in UK by Filimonau and Gherbin (2017) also reported that fragmentation is a major issue for charity organisations. A study from the European Economic and Social Committee (EESC) in 2014 found that food donation is organised differently in EU member states in terms of legislation, initiatives taken, type of organisations, VAT status, etc.…”

Section: Food Donationsmentioning

confidence: 99%

Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2018

EFS2

View full text Add to dashboard Cite

In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for other small retail enterprises including retail distribution centres, supermarkets, restaurants (including pubs and other catering activities) and food donation. The latter presents several novel food safety challenges because donated food may be nearing the end of its shelf‐life and several actors are involved in the food donation chain, each reliant on each other to assure food safety. In this opinion, the simplified approach to food safety management is presented based on a fundamental understanding of processing stages and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. Control is achieved using PRP activities as previously described but with a modified ‘temperature control’ PRP and the addition of PRPs covering shelf‐life control, handling returned foods, shelf‐life evaluation for food donation, allocation of remaining shelf‐life, and freezing food intended for donation. Examples of the simplified approach are presented for retail distribution centres, supermarkets, restaurants and food donation.

show abstract

Section: Food Donationsmentioning

confidence: 99%

Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2018

EFS2

View full text Add to dashboard Cite

show abstract

“…As Diaz-Ruiz et al point out in their whole-supply-chain analysis realized in the metropolitan region of Barcelona (Spain), "food waste is a structural problem, which is mainly linked to the current structure of the food supply chain and not to particular and isolated inefficiencies", which can be solved with focused measures [12] (p. 15). In this perspective, many studies do concentrate on managerial approaches or management practices aimed at mitigating food waste in specific sectors as, for example, retail [13,14] and food services [15,16]. However, although logistical and technical flaws may obviously occur during the transportation, storage and handling of food by staff, the emphasis on effective management processes tends to obliterate marketing, planning and consumption practices that generate a share of the surplus and unsold items that then end up in waste containers [13].…”

Section: The Retail-consumption Interface and The Social Production Omentioning

confidence: 99%

The Social Production of Food Waste at the Retail-Consumption Interface

Audet

Brisebois

2019

Sustainability

View full text Add to dashboard Cite

A major problem throughout the world, food waste is an issue that must be addressed not only by all actors in the agri-food chain but also without a silo mentality. To examine this problem, this article considers the interfaces between the stages of the agri-food chain, by emphasizing the interconnectivity of the different links in the chain, and focusing on the interface between retail distribution and consumption. We show that food waste is socially produced through the interactions and practices of the different actors within food systems. The study presented in this article results from a collaboration research project with two organizations involved in the food waste debate. The data analyzed are derived from an online survey of 1026 Quebec consumers and from 14 semi-directed interviews with retail distribution merchants in the Montreal area, Canada. By identifying, describing and analyzing the consumption and commercial and logistical management practices that contribute to food waste, our analysis demonstrates the existence of four symbolic processes that generate food waste at the retail-consumption interface: the economization of waste, the construction of edibility, the construction of freshness, and the moralization of waste. We argue that these processes should be considered when designing solutions to food waste. This call to consider the interconnectivity of the causes of food waste is particularly important in the field of consumption. Indeed, the major international study on food waste conducted for the Food and Agriculture Organization of the United Nations (FAO) points out that in industrialized countries, 40% of food waste occurs during retail distribution and consumption, but that discarded food is often still fit for consumption [1]. A literature review by Schmidt reports that several studies conducted in Western countries (Germany, United Kingdom, Italy, France, Austria, Switzerland, United States) conclude that households are the chief contributor of food waste and food wastage in general [7]. Such observations tend to place the blame on the consumer, and to build an image of a consumer without conscience or remorse, a participant in the so-called throwaway society [8,9]. Even in research on the causes of waste, approaches that focus on the intrapersonal factors of individual behavior can implicitly reinforce the image of a careless or irrational consumer [10].This article considers the problem of consumption-related waste in light of the concept of the interfaces among the stages of the agri-food chain. By emphasizing the interconnectivity of the different links of the agri-food chain, this concept makes it possible to show that food waste is socially produced through the interactions among and practices of the different actors within food systems. More specifically, the empirical study presented in this article focuses on the interface between retail distribution and consumption. This interface in particular was chosen following the discussions among the researchers and two organizations ...

show abstract

“…Actual practices taken for waste reduction at grocery retail stores in the United Kingdom has been studied recently [24]. Food donation to charities and food banks is conducted with making use of partnerships with surplus food distribution platforms such as FareShare [25] and local charities on food donations.…”

Section: Literature Review On Food Waste Reductionmentioning

confidence: 99%

“…and legal factors(local legislation, etc.). The primary driver for the adoption of food mitigation practices is financial savings and reputational gains [24,30]. Another research also reveals complex relationships in many drivers, namely, policy, private initiatives, consumer behavior, food waste impact, and food industry issues, and examine the effect of changing policies [31].…”

Section: Literature Review On Food Waste Reductionmentioning

confidence: 99%

Data Science Solutions for Retail Strategy to Reduce Waste Keeping High Profit

Sakoda

Takayasu

2019

Sustainability

View full text Add to dashboard Cite

Waste reduction in retail is a fundamental problem for sustainability. Among waste reduction approaches such as recycling and donation, stock management based on demand estimation which leads to mitigate waste generation and maintain a high profit is expected to play an important role. However, demand estimation is generally difficult because fluctuations in sales are quite volatile, and stock-out leads to incomplete demand observation. Here, we propose data science solutions to estimate non-stationary demand with censored sales data including stock-outs and realize scientific stock management. Concretely, we extend a non-stationary time series analysis method based on Particle Filter to handle censored data, and combine it with the newsvendor problem formula to determine the optimal stock. Moreover, we provide a way of pricing waste reduction costs. A method to verify consistency between the statistical model and sales data is also proposed. Numerical analysis using actual Point-Of-Sales data in convenience stores shows food waste could be reduced several tenths percent keeping high profits in most cases. Specifically, in cases of foods disposed of frequently about 75% of working days, food waste decreases to about a quarter with the profit increases by about 140%. The way of pricing waste reduction costs tells new insights such as 27% waste reduction is achieved by 1% profit loss. Our method provides a practical solution for food waste reduction in the retail sector.

show abstract

An exploratory study of food waste management practices in the UK grocery retail sector

Cited by 140 publications

References 38 publications

Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion

Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion

The Social Production of Food Waste at the Retail-Consumption Interface

Data Science Solutions for Retail Strategy to Reduce Waste Keeping High Profit

Contact Info

Product

Resources

About