• info@ecr-shrink-group.com

Making an Impact on Food Waste

Making an Impact on Food Waste

This article introduces the findings from ECR research undertaken by Eindhoven University on the relationship between lost sales (a function of empty shelves, a lack of abundance and poor freshness) and food waste. What they found was a perfect relationship and a 'Frontier', in essence, reduced food waste can often imply an increase in lost sales, and vice versa. To 'crack' the Frontier, the researchers developed an important new metric: the Fresh Case Cover, to help determine the actions organisations could take to prevent food waste and shift the frontier to a more favourable location. The primary levers identified were extending shelf life, increasing daily sales, shortening the supply chain and reducing the minimum ship quantity.