In October, the ECR Group meeting held in London hosted their first ever 'be fresher, sell more and waste less' workshop attended by over 50 retailers, producers and academics. The session was opened by WRAP, sharing the progress on waste reduction in the UK. This was followed by the presentation of findings from research commissioned by ECR, that highlighted the relationship between waste and lost sales, the most critical levers for prevention and finally, a set of 65 best practices. This was followed by a case study from Albert Heijn on how they delivered a 30% improvement in waste over 3 years while at the same time growing sales. The session closed with insights on how temperature control sensors can reduce waste, and from food waste experts at Oliver Wyman, their top ten insights on food waste reduction.