The next working group meeting will be hosted by Sonae. While the main working group meeting will be held on Wednesday 24th October, for those travelling in from other parts of Europe, there will be an afternoon session on Tuesday October 23rd from 12pm that will include a waste strategy review from Sonae, a talk from the leaders of the Portugal zero waste programme and purposeful store visits focused on waste prevention which will followed by a critical peer review. What inspired the group? What can be reapplied? What feedback and ideas can be shared back to Sonae based on the experience of others?
In the evening, there will be an informal network beer and pizza where retailer, producers and academics can re-connect, swap notes and relax.
The main working group meeting will consist of five working sessions, where the fomat for each will be a short presentation by a working group member, typically a retailer, and then a round table discussion on the topic.
Session 1: Wrestling with Waste Prevention in Production Categories - In Store Bakery focus
Fresh production in stores can delight, excite and “wow” shoppers but often great deli’s, rotisseries, pizza bars and bakeries can also deliver very high levels of waste. Leveraging real world examples, and with a focus on bakery (Bakery accounts for 44% of the food surplus made available for donations to charity) this session will explore in detail the strategies that retailers are adopting to manage the high levels of bakery waste that include but are not limited to:
• People (Hiring, Training, Rewarding, etc)
• Layout and Equipment
• Routines and Compliance
• Forecasting and replenishment (including the role of technology)
• Labelling and Markdowns management
• Re-purposing and recycling strategies
Session 2: Scale and Nature of Online Grocery Food Waste
Online grocery shopping in the United Kingdom is the fastest growing purchase channel, according to retail analysts IGD. In this unique and first of its kind research, a leading professor will share insights on the nature of the online grocery waste problem relative to the traditional grocery retailing. The session will draw on new research data gathered by Cardiff Business School, WRAP and Ocado. In the interactive part of the session, there will be a discussion on how online grocery retailers could respond to the unique challenges of online grocery waste, and the need to address the root causes of waste that are largely outside of the organisation’s direct control
Session 3: Start-up showcase
Following on from the previous working group meeting that saw a great pitch from Jean-Pascal and his Agro Sustain capability, another promising start-up will get the opportunity to pitch their waste prevention idea and new technology to the group for feedback.
Session 4: 2019 Retail Food Waste Prevention Challenge
Preventing food waste, from categories such as bakery, would be easy if demand forecast could always be right and the business would be ok to accept the lost sales and shopper frustration that would arise from a production plan that would leave shelves empty from late in the afternoon. It is in this context that retailers and their producer partners are looking for inspiration, how can new thinking and innovative technology help retailers and producers make a “step change” in food waste prevention while at the same time not negatively impacting the fresh proposition (high in-stocks, choice and abundance) and the current store operating model, especially labour costs?
Based on the 2018 ECR Retail Loss Challenge, the 2019 Retail Food Waste Prevention Innovation Challenge is seeking to find new thinking and technology ideas from outside the current paradigm and adjacent sectors such as pharmaceuticals, catering and restaurants, that can help tackle retailers most pressing food waste prevention problems.
This session is about launching the challenge, collecting feedback and receiving nominations from working group members to become one of the "shark" retailers that could offer the most promising start-ups an in-store trial.
Session 5: Expiry Date Visibility Business Case & Developments
Research from Eindhoven University has proven the value of expiry date visibility, and in the last session, GS1 highlighted the value they also saw in knowing the expiry date of inventory across the supply chain. In this session, the groups will explore and “road test” a new excel based model that can help retailers and manufacturers better articulate the financial benefits of increased system-wide visibility to the expiry dates of their inventory by location (store, DC, etc) – the model will be tuned to identify of batch Vs sku level data.
Based on the insights, groups will debate how this better articulation of the “prize” can inform thinking on the requirements of any future processes (receiving, counting, scanning, etc) and the enabling technologies (RFID, 2D bar codes, etc)
Click here to see the draft agenda.
The event is free to attend for retailers and manufacturers. To register, click here.
About the ECR Sell More, Waste Less working group: Initiated in October 2015, and consisting of retail leaders, typically in operations, supply chain or even buying roles, with accountabiliy for the waste & markdown budget, producers and academics. The sole aim of the group is to, via new research and benchmarking, create new insights, tools and techniques, that organisations can then leverage to improve their operations and collaborative efforts internally and externally. A good example of the output of the group is the research from Eindhoven University, and the Fresh Case Cover metric. Using this metric and insight, Ahold Czech recorded waste savings worth over €1 million. The working group is open to all retailers, producers and academics and free to participate.