Put simply, that means less packaging in store, less waste across distribution channels, and solutions for dealing with perishable foods. How can grocery stores continue to reduce waste both in the store and, ultimately, for the consumer?
Here we look at the main components of grocery store waste and a few of the measures being implemented to combat it. Food waste is a problem at all stages of the food distribution chain. Currently, there are no federal laws that dictate food dating conventions in the US, leading individual states and manufacturers themselves to label products how they see fit and creating plenty of confusion. Information disseminated by the FDA aims to guide consumers in reducing food waste, however, until more effective labeling is mandated, it may be difficult for grocery stores to avoid wasting food that may have a longer shelf life.
It is one of the most environmentally beneficial ways to handle organic waste today while also keeping food waste out of landfill.
Many of the products delivered to supermarkets on pallets are packaged within cardboard and paper, and while all of this can be recycled, storing and managing it in such large volumes can be problematic for grocery stores—particularly smaller operations. Cardboard balers offer one solution that allows significant space-saving by compressing cardboard and paper into manageable bales. Additionally, this facilitates the collection and may help to reduce costs by volume.
Before, retailers relied on intermediaries to move goods from the warehouse to the store. Investing in new technology can reduce excess inventory and handling, and cut down on the amount of perishables that ultimately go to waste. Savings promise to be large and lucrative but are still far from scaling.
Partner with farmers in the supply chain. Food waste starts at farms in the value chain. In the U. This is partly due to the tendency to grow more than needed as a hedge against weather and disease and fluctuating wholesale and retail orders.
But if more retailers start working directly with farmers or encourage their intermediaries to collaborate more with farmers, agricultural food waste can be significantly reduced. Food retailers can be more systematic in sharing forecast data for specific food items to help farmers with their production plans and prevent overplanting.
Retailers can also share productivity-enhancing knowledge and techniques to help farmers increase their production efficiency and boost farm product quality. This collaborative approach in working with suppliers means treating farmers as partners rather than contractors and investing in the long-term sustainability of the supply chain instead of maximizing returns from a product in the short term. Big food can also partner with agri-tech ventures that seek to help farmers cut waste, increase productivity, and gain better market and distribution access.
Apps like Farming Data give smallholder farmers real-time market information so they can more effectively reach markets and sell their crops. By helping to commercialize these tools, big retailers invest in the continued availability and affordability of quality food supply around the globe. Modify or eliminate traditional store practices that increase waste.
Some traditional food retail practices can unintentionally increase food waste. Over the years, supermarkets have embraced high cosmetic standards for fruit and vegetables, leading them to reject even marginally imperfect-looking food e.
Additionally, given the perishable nature of fresh food, stores regularly end up with some surplus produce. Technology is an important enabler here too. For example, platforms like Neighbourly serve as a digital hub to bring together food donors and recipients; software programs like LeanPath let institutional kitchens such as Google Food identify sources of food waste e.
Another practice that contributes to food waste is product labeling. All three supermarkets have also committed to achieving zero food waste by Their data shows that the grocer generated , tons of food waste and diverted The would-be food waste was sent to animal food operations, composting facilities and anaerobic digesters.
The supermarket also partners with Feeding America to send surplus foods to food banks in local communities. Other grocers have made lesser commitments. Albertsons and New Seasons Markets were among the grocers in Oregon, Washington and California that joined the Pacific Coast Collaborative , committing to reducing the amount of wasted food by 50 percent by Kroger also signed on to the voluntary agreement but has more robust food waste reduction goals.
The markets have also failed to implement transparent data tracking or comprehensive prevention strategies. Research published in the Journal of Marketing found that consumers avoided so-called ugly produce and their attitudes led to increased store waste and decreased sales. Moreover, Molidor notes that recycling blemished, unsold produce into the smoothie bar or incorporating it into baked goods makes minimal impact on overall waste reduction.
Grocers that operate donation programs also called food recovery programs are able to divert an estimated 20 percent of edible foods from the landfill and donate it to food pantries and other organizations helping those dealing with food insecurity. Fred Meyer, a supermarket chain based out of Portland, Oregon, owned by Kroger, made national headlines earlier this year when staff tossed food into dumpsters following a power outage.
The event sparked conversations about wasted food and food donations.
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