Food loss rates at the food retail, influencing factors and reasons as a basis for waste prevention measures

Lebersorger, Sandra; Schneider, Felicitas

doi:10.1016/j.wasman.2014.06.013

Cited by 206 publications

(168 citation statements)

References 7 publications

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“…The respective shrinkage rates range from 0.5% in cash and carry stores to 15.0% in supermarkets. The ranking of these categories as well as their high variances across different store formats is in line with the findings of the recent study by Lebersorger and Schneider (2014). Given that profit margins in grocery retailing and wholesaling are very low, the stated shrinkage rates illustrate the commercial but also the ethical dimension of unsaleable products in grocery retailing and wholsale.…”

Section: From Delivery To the Selling Of The Productssupporting

confidence: 87%

“…Most of the research aims to quantify the significance of this phenomenon rather than investigate the logistics attached to it. The focus is on specific retail and wholesale markets, such as the European Union (European Commission, 2010), the United States (BSR, 2013;BSR, 2014;Jones, 2004), Austria (Schneider and Wassermann, 2004;Lebersorger and Schneider, 2014), Canada (Gooch et al, 2010), Finland (Katajajuuri et al, 2014), and the United Kingdom (Mena et al, 2014). Common to all those publications is that they do not provide an in-depth understanding of the various mechanics, such as drivers, solutions, or recovery or redistribution measures, involved at a store level.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Stenmarck et al (2011) focus on the food waste issue in the Nordic wholesale and retail sector but do not provide in-depth insights into the operational mechanics behind the waste issue or opportunities to redistribute the edible share of food waste. Finally, a very recent study by Lebersorger and Schneider (2014) quantifies the phenomenon of food waste at a retail level, taking into account different store formats. They also look into the phenomenon of returns and redistribution related to donations.…”

Section: Literature Reviewmentioning

confidence: 99%

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Unsaleable grocery products, their residual value and instore logistics

Holweg

Teller

Kotzab

2016

International Journal of Physical Distribution &Amp; Logistics Management

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Purpose: The aims of this paper are (1) to explore the complexities of regularly implemented as well as irregularly occurring -sometimes improvised -instore logistics processes related to products which are declared unsaleable and (2) to identify the challenges and opportunities in managing instore logistics processes related to unsaleable products in grocery stores. Methodology:We apply an embedded case study approach. Within each case, i.e. dominant store format, we investigate the instore logistics processes of 32 retail and wholesale stores and focus further on those processes related to products declared unsaleable. The case study research methodology comprises in-depth interviews with store and category managers, pointof-sale observations and secondary data research. Findings:We identified four different specific instore logistics processes depending on the residual product value of unsaleable products. The analysis of these processes suggests that establishing more efficient return, disposal, recycling and, most importantly, redistribution processes leads to various benefits such as cost savings, more effective and efficient operations, better use of resources and waste reduction, while at the same time supporting charitable institutions and people in need. Contribution:The contribution of this research is (1) to provide a better understanding of different ways of seeing and handling unsaleable products and (2) to reveal the significant importance of focusing on instore logistics beyond the point of sale with respect to the economic, ecological and social benefits to retailers, wholesalers and their stakeholder groups.

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Section: From Delivery To the Selling Of The Productssupporting

confidence: 87%

Section: Literature Reviewmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

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Unsaleable grocery products, their residual value and instore logistics

Holweg

Teller

Kotzab

2016

International Journal of Physical Distribution &Amp; Logistics Management

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“…The reasons for food waste on the manufacturing and retail level, as well as in the catering industry, have been widely discussed [5,6,18,20,[45][46][47][48][49][50][51][52][53][54][55][56]. Exceeding internal sell-by dates and varying demand often lead to the wastage of food [6,46,57].…”

Section: Discussionmentioning

confidence: 99%

“…Exceeding internal sell-by dates and varying demand often lead to the wastage of food [6,46,57]. Counteractive measures, such as efficient demand planning and improved forecasting accuracy, have been proposed in order to avoid such losses.…”

Section: Discussionmentioning

confidence: 99%

A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers

et al. 2017

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Abstract:Based on their experiences gained in 15 companies in the catering sector and the bakery industry, the authors present a participatory concept to reduce food waste in the food industry. This five-phase concept, adapted to the PDCA (Plan-Do-Check-Act) cycle applied in the Total Quality Management, involves a participatory approach where employees are integrated into the process of developing and implementing measures to counteract food waste. The authors describe how the participatory approach can be used to raise awareness of the topic of food waste to improve employee commitment and responsibility. As a result, the authors further offer a Manual for Managers wishing to reduce food waste in their respective organizations. This manual includes information on the methodologies applied in each step of the improvement cycle. It also describes why the steps are necessary, and how results can be documented. The participatory concept and the Manual for Managers contribute to reducing food waste and to enhancing resource efficiency in the food industry.

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Food, Pharmaceutical, and Medical Packaging

2020

Packaging Technology and Engineering

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Food loss rates at the food retail, influencing factors and reasons as a basis for waste prevention measures

Cited by 206 publications

References 7 publications

Unsaleable grocery products, their residual value and instore logistics

Unsaleable grocery products, their residual value and instore logistics

A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers

Food, Pharmaceutical, and Medical Packaging

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