Analyzing logistical challenges to address food waste in the grocery retail sector

  • Yoana Krasteva University of Bremen
  • Herbert Kotzab University of Breme
  • Eva Lienbacher University of Bremen

Abstract


This paper examines the causes of food waste in the grocery retail sector and develops a framework for how logistics and supply chain management actions could mitigate this problem. Customer preferences and perceptions for food are analyzed to determine their influence on the structure of food supply chains and their indirect contribution to food waste at grocery store levels. Based on the literature review, our study identifies five main categories that influence food waste: information flow, demand uncertainties and forecast, inefficiencies in the safety stock and inventory management, disruptions of the cold supply chain, and customers’ perceptions and preferences for food in stores. We propose solutions to these causes as a possible way to alleviate and minimize food waste in the grocery retail sector. At a managerial level, the findings of this paper can lead to positive changes by creating a more efficient food supply chain structure that minimizes food waste in the grocery retail sector. Additionally, the results can have individual implications at a social level regarding customer preferences for and perceptions of food at grocery stores.



 

References

Badia-Melis, R., Mc Carthy, U., Ruiz-Garcia, L., Garcia-Hierro, J., & Robla Villalba, J. (2018). New trends in cold chain monitoring applications - A review. Food Control, 86, 170-182. doi:10.1016/j.foodcont.2017.11.022
Blake, I. (2018). Tesco becomes first supermarket to REMOVE 'confusing' best before date labels from fruit and veg in bid to reduce food waste. Daily Mail. Online available at: http://www.dailymail.co.uk/femail/food/article-5753119/Tesco-supermarket-REMOVE-confusing-best-date-labels.html (Accessed at: 12-07-2018, CET 11:58).
Broekmeulen, R., van Donselaar, K., Fransoo, J., & van Woensel, T. (2004). Excess shelf space in retail stores: An analytical model and empirical assessment. BETA Working paper series 109, Eindhoven, 2004.
Bozarth, C. C., & Handfield, R. B. (2016). Introduction to operations and supply chain management (4th ed.). Pearson, Boston.
Chabada, L., Damgaard, C., Dreyer, H., Hvolby H., & Dukovska-Popovska, I. (2014). Logistical Causes of Food Waste: A Case Study of a Norwegian Distribution Chain of Chilled Food Products. IFIP International Conference on Advances in Production Management Systems (APMS), Sep 2014, Ajaccio, France. Online available at: https://hal.inria.fr/hal-01388261 (Accessed at 04-06-2018, CET 17:01).
Cicatiello, C., Franco, S., Pancino, B., Blasi, E., & Falasconi, L. (2017). The dark side of retail food waste: Evidences from in-store data. Resources, Conservation and Recycling 125, 273-281. doi:10.1016/j.resconrec.2017.06.010
DeLoatch, P. (2017). Online grocery shopping could cause food waste to pile up. FoodDRIVE. Online available at: https://www.fooddive.com/news/grocery--online-grocery-shopping-could-cause-food-waste-to-pile-up/512401/ (Accessed at 14-06-2108, CET 22:10).
Eriksson, M., Strid, I., & Hansson, P. (2016). Food waste reduction in supermarkets – Net costs and benefits of reduced storage temperature. Resources, Conservation and Recycling, 107, 73-81. doi:10.1016/j.resconrec.2015.11.022
European Commission. (n. d.). Date marking and food waste. Online available at: https://ec.europa.eu/food/safety/food_waste/eu_actions/date_marking_en (Accessed at 15-06-2018, CET 18:44).
FAO. (2017). The future of food and agriculture: trends and challenges. Food and Agriculture Organization of the United Nations, Rome. Online available at: http://www.fao.org/3/a-i6583e.pdf (Accessed at 26-04-2018, CET 23:47).
FAO. (2011). Cutting food waste to feed the world. Online available at: http://www.fao.org/news/story/en/item/74192/icode/ (Accessed at 27-06-2018, CET 19:50).
Filimonau, V., & Gherbin, A. (2017). An exploratory study of food waste management practices in the UK grocery retail sector. Journal of Cleaner Production, 167, 1184-1194. doi: 10.1016/j.jclepro.2017.07.229
Fox, T. & Vorley, B. (2004). Stakeholder accountability in the UK supermarket sector. Final report of the ‘Race to the Top’ project. Online available at: http://www.racetothetop.org/documents/RTTT_final_report_full.pdf (Accessed at 27-04-2018, CET 00:11).
Ferguson, M., & Koenigsberg, O. (2009). How Should a Firm Manage Deteriorating Inventory?. Production and Operations Management, 16, 306-321. doi:10.1111/j.1937-5956.2007.tb00261.x
Godfray, H. C. J., Beddington, J. R., Crute, I. R., Haddad, L., Lawrence, D., Muir, J. F., Pretty, J., Robinson, S., Thomas, S. M., & Toulmin, C. (2010). Food Security: The Challenge of Feeding 9 Billion People. Science, 327, 812–818. doi: 10.1126/science.1185383
Govindan, K. (2018). Sustainable consumption and production in the food supply chain: A conceptual framework. International Journal of Production Economics, 195, 419-431. doi: https://doi.org/10.1016/j.ijpe.2017.03.003
Gruber, V., Holweg, C., & Teller, C. (2016). What a Waste! Exploring the Human Reality of Food Waste from the Store Manager’s Perspective. Journal of Public Policy & Marketing, 35 (1), 3-25. doi: 10.1509/jppm.14.095
Gunders, D. (2012). Wasted: how America is losing up to 40 percent of its food from farm to fork to landfill. NRDC Issue Paper. (IP:12-06-B). Online available at: https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf. (Accessed at: 13-06-2018, CET 21:55).
Haijema, R., & Minner, S. (2019). Improved ordering of perishables: The value of stock-age information. International Journal of Production Economics, 209, 316-324. doi.org/10.1016/j.ijpe.2018.03.008
Halweil, B. (2002). Home grown: the case for local food in a global market. Worldwatch paper. Worldwatch Institute, Washington, DC.
Hammond, S., Brown, J., Burger, J., Flanagan, T., Fristoe, T., Mercado-Silva, N., Nekola, J., & Okie, J. (2015). Food Spoilage, Storage, and Transport: Implications for a Sustainable Future. BioScience, 65, 758-768. doi:10.1093/biosci/biv081
Hanssen, O., Meiler, H., Svanes, E., & Schakenda, V. (2012). Life Cycle Assessment as a Tool in Food Waste Reduction and Packaging Optimization - Packaging Innovation and Optimization in a Life Cycle Perspective. In Mary Ann Curran (ed.): Life Cycle Assessment Handbook: A Guide for Environmentally Sustainable Products. Cincinnati, Scrivener Publishing LLC.
Hermsdorf, D., Rombach, M., & Bitsch, V. (2017). Food waste reduction practices in German food retail. British Food Journal, 119, 2532-2546. doi:10.1108/bfj-06-2017-0338
HLPE. (2014). Food losses and waste in the context of sustainable food systems. A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security., 2014. Rome.Online Available at: http://www.fao.org/3/a-i3901e.pdf (Accessed at 27-04-2018, CET 01:18).
Holweg, C., Teller, C., & Kotzab, H. (2016). Unsaleable Grocery Products, their Residual Value and Instore Logistics. International Journal of Physical Distribution & Logistics Management, 46(6/7), 634–658. doi:10.1108/IJPDLM-11-2014-0285
Hsiao, H., & Chang, J. (2016). Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets. Journal of Food Processing and Preservation (41), 1-9. doi:10.1111/jfpp.13158
Huen, E. (2017). What 'Sell By,' 'Best Before' And 'Use By' Dates Really Mean. Forbes. Online available at:https://www.forbes.com/sites/eustaciahuen/2017/06/30/foodlabels/#349fa8ec5936 (Accessed at 23-07-2018, CET 12:34).
Hull, B. (2002). A structure for supply‐chain information flows and its application to the Alaskan crude oil supply chain. Logistics Information Management, 15(1), 8-23. doi:10.1108/09576050210412639
Jedermann, R., Ruiz-Garcia, L., & Lang, W. (2009). Spatial temperature profiling by semi-passive RFID loggers for perishable food transportation. Computers and Electronics in Agriculture, 65, 145-154. doi:10.1016/j.compag.2008.08.006
Jenkin, N., Colbert, E., Schein, A.& Douglas, D. (2017). Causes of Food Waste in International Supply Chains. A report by Feedback funded by the Rockefeller Foundation. London, UK.
Katajajuuri, J., Silvennoinen, K., Hartikainen, H., Heikkilä, L., & Reinikainen, A. (2014). Food waste in the Finnish food chain. Journal of Cleaner Production, 73, 322-329. doi:10.1016/j.jclepro.2013.12.057
Kiil, K., Dreyer, H., Hvolby, H.-H., & Chabada, L. (2018). Sustainable food supply chains: the impact of automatic replenishment in grocery stores. Production Planning & Control, 29, 106–116. https://doi.org/10.1080/09537287.2017.1384077
Kummu, M., de Moel, H., Porkka, M., Siebert, S., Varis, O., & Ward, P. J. (2012). Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use. Science of the Total Environment, 438(1), 477–489. doi/10.1016/j.scitotenv.2012.08.092
Lebersorger, S., & Schneider, F., (2014). Food loss rates at the food retail, influencing factors and reasons as a basis for waste prevention measures. Waste Management, 34, 1911-1919. doi: http://dx.doi.org/10.1016/j.wasman.2014.06.013
Lee, H., Padmanabhan, V., & Whang, S. (1997). The bullwhip effect in supply chains. Sloan Management Review/Spring 1997, 93-102.
Lee, D., & Tongarlak, M. (2017). Converting retail food waste into by-product. European Journal of Operational Research, 257, 944-956. doi:10.1016/j.ejor.2016.08.022
Lundén, J., Vanhanen, V., Myllymäki, T., Laamanen, E., Kotilainen, K., & Hemminki, K. (2014). Temperature control efficacy of retail refrigeration equipment. Food Control, 45, 109-114. doi:10.1016/j.foodcont.2014.04.041
Lundqvist, J., de Fraiture, C., & Molden, D. (2008). Saving water: from field to fork. Curbing losses and wastage in the food chain (Policy brief). Online available at: http://www.siwi.org/publications/saving-water-from-field-to-fork-curbing-losses-and-wastage-in-the-food-chain/ (Acce
Published
2020-02-09
How to Cite
KRASTEVA, Yoana; KOTZAB, Herbert; LIENBACHER, Eva. Analyzing logistical challenges to address food waste in the grocery retail sector. Global Business Management Review, [S.l.], v. 11, n. 2, p. 97-123, feb. 2020. ISSN 2600-8416. Available at: <http://e-journal.uum.edu.my/index.php/gbmr/article/view/8672>. Date accessed: 17 feb. 2020. doi: https://doi.org/10.32890/gbmr2019.11.2.8672.