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Disclosure and assessment of unrecorded food waste at retail stores

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  • Cicatiello, Clara
  • Franco, Silvio

Abstract

Reducing food waste at stores is a huge challenge for retailers, that are called to improve the efficiency of their operations in order to reduce the quantity of food that goes discarded. Some studies suggest that part of the food products removed from sale are not recorded as waste, but the quantity and features of this unrecorded food waste is largely unknown. The underestimation of retail food waste data hinders the effectiveness of actions against food waste at the store level, as managers may build their decisions on unreliable information. In this study we directly measure the waste of 9 food categories in a panel of 13 supermarkets in Italy. An improved recording practice was applied during the 12 months of the study, allowing to detect all the food wasted, including what usually remains unrecorded. By comparing the data gathered during the study with those recorded at the same stores prior the application of the improved recording routine, meaningful quantities of unrecorded food waste emerge for many food categories, especially fruits and vegetables, packed cold cuts and groceries. The rate of food waste in value raises from 1.00% to 1.35% on comparable periods, as a result of the implementation of the improved recording routine. However, the rate of food waste in value decreases during the study period, suggesting that a more accurate recording procedure may sensitize the staff over the issue of food waste, thus preventing to some extent its generation. A new model of food waste recording is therefore proposed, with a meaningful potential to improve the quality of the data available to store managers and, at the same time, to reduce the economic losses due to in-store food waste.

Suggested Citation

  • Cicatiello, Clara & Franco, Silvio, 2020. "Disclosure and assessment of unrecorded food waste at retail stores," Journal of Retailing and Consumer Services, Elsevier, vol. 52(C).
    • Handle: RePEc:eee:joreco:v:52:y:2020:i:c:s096969891930205x
    DOI: 10.1016/j.jretconser.2019.101932
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    References listed on IDEAS

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    Cited by:

    1. Aschemann-Witzel, Jessica & de Hooge, Ilona E. & Almli, Valérie L., 2021. "My style, my food, my waste! Consumer food waste-related lifestyle segments," Journal of Retailing and Consumer Services, Elsevier, vol. 59(C).
    2. Izabela Karolina Horoś & Tonia Ruppenthal, 2021. "Avoidance of Food Waste from a Grocery Retail Store Owner’s Perspective," Sustainability, MDPI, vol. 13(2), pages 1-22, January.
    3. EiÄ aitÄ—, Ovidija & Baležentis, Tomas & RibaÅ¡auskienÄ—, Erika & MorkÅ«nas, Mangirdas & MelnikienÄ—, Rasa & Å treimikienÄ—, Dalia, 2022. "Food waste in the retail sector: A survey-based evidence from Central and Eastern Europe," Journal of Retailing and Consumer Services, Elsevier, vol. 69(C).
    4. Giaime Berti & Claudia Giordano & Mariavaleria Mininni, 2021. "Assessing the Transformative Potential of Food Banks: The Case Study of Magazzini Sociali (Italy)," Agriculture, MDPI, vol. 11(3), pages 1-20, March.
    5. Lisa Mattsson & Helén Williams, 2022. "Avoidance of Supermarket Food Waste—Employees’ Perspective on Causes and Measures to Reduce Fruit and Vegetables Waste," Sustainability, MDPI, vol. 14(16), pages 1-18, August.
    6. Chinie Alexandra-Catalina, 2020. "Challenges for reducing food waste," Proceedings of the International Conference on Business Excellence, Sciendo, vol. 14(1), pages 819-828, July.
    7. Clara Cicatiello & Emanuele Blasi & Claudia Giordano & Angelo Martella & Silvio Franco, 2020. "“If only I Could Decide”: Opinions of Food Category Managers on in-Store Food Waste," Sustainability, MDPI, vol. 12(20), pages 1-19, October.
    8. Nesrin Ada & Yigit Kazancoglu & Muruvvet Deniz Sezer & Cigdem Ede-Senturk & Idil Ozer & Mangey Ram, 2021. "Analyzing Barriers of Circular Food Supply Chains and Proposing Industry 4.0 Solutions," Sustainability, MDPI, vol. 13(12), pages 1-29, June.
    9. Rogério João Lunkes & Fabricia Silva da Rosa & Pamela Lattanzi, 2020. "The Effect of the Perceived Utility of a Management Control System with a Broad Scope on the Use of Food Waste Information and on Financial and Non-Financial Performances in Restaurants," Sustainability, MDPI, vol. 12(15), pages 1-14, August.

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