Food Waste: Global Best Practices for Grocery Retailers Wednesday, April 9, 2025 (12pm - 1pm US/Eastern) Virtual

Online registration is not available at this time.

New research from a recently published study for ECR Retail Loss reveals that in addition to the cost of shrink / recorded losses on food, often over 2% of sales, there is an additional and hidden cost of handling surplus and unsold food that equates to 1.8% of sales. Drawing on over ten years of academic research, this session will explore the different practices that retailers can adopt to reduce these costs, yet at the same time meet shopper’s expectations for full shelves and high quality.

Expect to learn about the latest practices from around the world, in prevention, such as whole crop purchasing and range trimming, and then the management of surplus and unsold food, from dynamic markdowns to innovative donation schemes, including store associate donation program, to support new products and the circular economy initiative.