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Sell More, Waste Less - Discussion Group Series - June 24th & 25th

Sell More, Waste Less - Discussion Group Series - June 24th & 25th

 

The ECR working group on Food Waste and Markdown's first meeting of the year will now consist of a series of six 60 minute virtual discussion sessions. Each session will be focused on one of the priorities of the group. Each will follow the same format, with a retailer or an academic delivering a project update or key findings from a new research study. The group, lead by a faciltator, will then debate the key points arising. Each session will then close with any next steps and actions agreed. The working group, started in 2015, consists of retailers and producers from across Europe, including Asda, Aholddelhaize, Aldi, Carrefour, Dunnes, Jumbo, Jeronimo Martins, Fyffes, Lidl, Metro, M&S, Tesco, Waitrose, Sonae and others. 

The invite for, and these sessions are for retailers and producers ONLY

Theme

Talk Outline

Speaker (s)

Group Discussion

Weds June 24th

11am 12pm (GMT) – 6.00am – 7.00am (Eastern)

 

Expiry Date Visibility

 

Register Here

Using FIFO and LIFO assumptions for replenishment and forecasting has reduced waste in one retailer by 8%. Learn from Karel, how other retailers and producers have also adopted this approach and the results being delivered.

 

Asst Prof Rob Broekmeulen

 

Are there other retailers in the group trying / using FIFO/LIFO assumptions? What about technology, one of the retailers linked to the group is deploying 2D bar codes, others have looked at GS1 databar, what is the latest thinking on the potential of these and other technologies?

Weds June 24th

1-2pm (GMT)

9 – 10am (Eastern)

 

The True Cost of Food Waste

 

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With retail stores now able to prevent food waste going to landfill via price discounting, re-purposing, charity donations, aerobic digestion, animal feed and store colleague, there is now an ever-increasing cost to manage the exiting of food waste. This study will seek to quantify these costs and create a true cost of food waste model to guide management thinking.

Prof Lisa Jack

 

Ben Dingley

 

How would this new study, and the results help your organisation make better decisions? What could be some of those different decisions, lower forecasts, reduced ranges, steeper discount slopes for markdowns, etc? Would your organisation want to be a participating retailer in the study?

 

Weds June 24th

3-4pm (GMT)

10 – 11am (Eastern)

 

Optimising Fresh Markdowns

 

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How are Waitrose innovating to reduce the cost of markdowns while managing the quantity and cost of items that need to be “exited” to charity, animal feed and landfill?

 

Ian Smith

 

 

How relevant are these findings to your organisation? What different practices are you deploying? What do you see as the next innovations on the horizon for markdown optimisation?

 

 

 

 

 

Thursday June 25th

 

11-12pm (GMT) 6-7am (Eastern)

 

Food Waste and Plastic Reduction

 

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Lilly will introduce new quantitative methods, with real world examples, that can inform discussions on the trade-offs between food waste and plastic reduction

 

Dr Lilly Da Gama

To what extent has the crisis impacted on the momentum of the plastic reduction initiative? What are your latest initiatives in plastic reduction? How are you working together with other functions to identify the sweet spot?

Thursday June 25th

 

3-4pm (GMT) 10-11am (Eastern)

 

Production Planning

 

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Asda are adopting new processes and technologies to reduce waste, improve freshness and productivity in bakery and deli, whilst also improving sales. What are the key learnings?

 

Sam McPherson

 

What have been your successes in fresh production waste prevention? What have been your key lessons on fresh production planning systems implementation and compliance?

Thursday June 25th

 

4.15-5.15pm (GMT) 11.15-12.15pm (Eastern)

 

Contracts & Food Waste Prevention

 

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To what extent can the different forms of contracts and commercial terms between retailers and producers for fresh categories (less than 30 days shelf life) motivate each actor to prioritise or not, food waste prevention?

 

Mr Allu Rakesh

A doctoral student at Cornell University

Does the evidence from the research study match with your understanding of contract types in fresh categories? What is getting in the way of more regular data sharing between retailers and fresh producers of [at least] daily, sales, inventory, markdown and waste data, per store, per item?