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Food waste reduction in supermarkets – Net costs and benefits of reduced storage temperature

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  • Eriksson, Mattias
  • Strid, Ingrid
  • Hansson, Per-Anders

Abstract

Food waste is a major problem and therefore measures are needed to reduce it. Since expired best-before date is a frequently cited cause of food waste in supermarkets, prolonging shelf life could reduce food waste. Longer shelf life could be achieved in different ways, e.g. reduced storage temperature. However, there is limited knowledge regarding the extent to which longer shelf life actually leads to reduced food waste, and whether the benefits of reduced waste exceed the increased energy costs of maintaining reduced storage temperature. Therefore this study calculated the net effect of reducing food waste in supermarkets by reducing the storage temperature through simulating the relationships between food waste reduction, longer shelf life, reduced storage temperature and increased energy costs.

Suggested Citation

  • Eriksson, Mattias & Strid, Ingrid & Hansson, Per-Anders, 2016. "Food waste reduction in supermarkets – Net costs and benefits of reduced storage temperature," Resources, Conservation & Recycling, Elsevier, vol. 107(C), pages 73-81.
    • Handle: RePEc:eee:recore:v:107:y:2016:i:c:p:73-81
    DOI: 10.1016/j.resconrec.2015.11.022
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    References listed on IDEAS

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    1. Gustavsson, Jenny & Stage, Jesper, 2011. "Retail waste of horticultural products in Sweden," Resources, Conservation & Recycling, Elsevier, vol. 55(5), pages 554-556.
    2. Mena, Carlos & Adenso-Diaz, B. & Yurt, Oznur, 2011. "The causes of food waste in the supplier–retailer interface: Evidences from the UK and Spain," Resources, Conservation & Recycling, Elsevier, vol. 55(6), pages 648-658.
    3. Scholz, Katharina & Eriksson, Mattias & Strid, Ingrid, 2015. "Carbon footprint of supermarket food waste," Resources, Conservation & Recycling, Elsevier, vol. 94(C), pages 56-65.
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    Cited by:

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    3. Pauline Bergström & Christopher Malefors & Ingrid Strid & Ole Jørgen Hanssen & Mattias Eriksson, 2020. "Sustainability Assessment of Food Redistribution Initiatives in Sweden," Resources, MDPI, vol. 9(3), pages 1-27, March.
    4. Cicatiello, Clara & Franco, Silvio & Pancino, Barbara & Blasi, Emanuele & Falasconi, Luca, 2017. "The dark side of retail food waste: Evidences from in-store data," Resources, Conservation & Recycling, Elsevier, vol. 125(C), pages 273-281.
    5. Young, William & Russell, Sally V. & Robinson, Cheryl A. & Barkemeyer, Ralf, 2017. "Can social media be a tool for reducing consumers’ food waste? A behaviour change experiment by a UK retailer," Resources, Conservation & Recycling, Elsevier, vol. 117(PB), pages 195-203.
    6. Mostafa Moradi & Hossein Shabanali Fami & Ali Akbar Barati & Felicitas Schneider & Lusine Henrik Aramyan & Reza Salehi Mohammadi, 2024. "Investigating the Potential Effects of Food Waste Reduction Interventions Within the Leafy Vegetable Supply Chain in Kermanshah Province, Iran," Agriculture, MDPI, vol. 14(12), pages 1-27, December.
    7. Nathalie Pano & Kostas Karantininis & Nada Nehme & Jalal Halwani & Jihane Karameh & Fatima Abou Abbass & Aziz Mikhael, 2025. "Fruit and Vegetable Loss in Markets in the North of Lebanon: Drivers, Challenges, and Prevention," Resources, MDPI, vol. 14(8), pages 1-17, August.

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