Delegates from across the value chain, including retailers, producers, capability providers and academia gathered in Prague for the ECR "Sell More, Waste Less" team meeting.
The opening talk by Jens Torchella, considered the global lessons on managing fresh products, based on case studies from around the world.
The next session introduced the maturity model; a new tool to enable organisations to collaborate more effectively to reduce food waste. The online version of the tool, which will help organisations make self assessments, will be launched in early 2018.
There was a surprise talk before lunch from a representative from South Bohemia University on the bread beer made from unsellable bread collected from the Czech Republic retailers, Albert, Tesco and Makro.
Emanuela from GS1 Italia, shared the Iper data bar success story which lead to a rich discussion on the use of labelling in the future. Closing the workshop, Rob shared the latest research findings from academia on managing waste, while Nevin facilitated a session on future research options.
A summary of the meeting was published in the ESM magazine and can be read here.
Two workshops are being planned for 2018, promoting the opportunity for better collaboration to reduce food waste. Dates are to be confirmed.