M E A S U R E . L E A R N . S T A Y . A H E A D .
About Food Waste

Do you know how much food ıs wasted daıly?

The average in Europe for a single store is around 60 bread daily – more than 15.000 bread yearly per store.

So, 1/3 of all food produced in this world is thrown away. Grocery retailers accounts for a significant share of this – and this is where we have focused our resources.
We have already managed to reduce wastage significantly and will tell you more about this later when we have launched our solutions. 

The assessment is easy: Count how many fresh bread- and bakery products are left in the store in the last opening hour & do this for a couple of days. If the average is over 40 there is a lot so save! 

THE TOTAL FOOD WASTAGE BY CATEGORIES

 

Worldwide, we throw away 1555 million tonnes of food every year (BCG, 2018). Let’s take a look at which food categories are thrown away the most, and what percentage it makes up of the total food waste.

  • Fruit & vegetables: 644 million tonnes discarded (42%)
  • Bread & cereal products: 347 million tonnes discarded (22%)
  • Root & tuber crops: 275 million tonnes discarded (18%)
  • Dairy products: 143 million tonnes discarded (9%)
  • Meat products: 74 million tonnes discarded (5%)
  • Oilseeds & legumes: 50 million tonnes discarded (3%)
  • Fish & seafood: 22 million tonnes discarded (1%)

When it comes to fresh food in a grocery store, fruit, vegetables, roots, tuber crops, oilseeds and legumes – are usually placed together in the fruit & vegetables section. Together as “one category» this represents more than 60% of all wastage in tonnes.


Link Retail'S Waste Management Process

POS data & sale numbers are the core of all Link Retail products.

Assessment of Current Situation

Assessment of stores representative
for the grocery chain.
Evaluate in-store performance,
numbers and POS-system.

System Modifications and Piloting

Do a semi-manual pilot with ordering,
production and wastage
routines and reporting.
Applying this in 2-4 stores.

Define Potential & Quick Wins

Define status, opportunities,
challenges and suggest
objectives as well as
concrete plan going forward.

Implementation Process

Implementation in total chain.
Training of employees
in-store and operations.
Supporting and following up regularly.

WHO THROWS AWAY THE MOST?

Example Country: Norway

The total food waste is 390,000* tonnes
This corresponds to 74 kilos of food – per inhabitant – per year.
This has a cost of more than NOK 18 billion (Euro 1,8 Billion)

Our focus is to reduce food wastage at retail level – and especially in the grocery industry.

*Matvett.no

OUR FOCUS IS TO REDUCE WASTAGE OF FRESH FOOD SIGNIFICANTLY IN GROCERY

 
FRESH FOOD accounts for more than 90% of all food wastage. 

Baked goods and Fruit & Vegetables accounts for more than 75% of all food waste in grocery. If we add Ready-Made food we are close to 85% of the total wastage. These three groups have a short shelf life and faces high quality requirements by the consumer, which may explain why they predominate.

Over the years wastage have been reduced somehow – but not significantly. There are still a lot to be achieved in these areas and we have solutions to significantly improve future reductions.

THE WORLD HAS DECIDED TO DO SOMETHING ABOUT IT. HAVE YOU STARTED?

GOAL 12: “Ensure sustainable consumption and production
patterns» includes amongst its objectives to «Halve per capita
global food waste at the retailer and consumer level, and reduce
food losses along production and supply chains by 2030.”

OBJECTIVES:

Link Retail expects an increasing demand for waste-saving technologies within the European Union. This is based on the
plans presented by European Commission President Ursula von
der Leyen in September 2020 and ratified in Brussels in December
to cut at least 55% in the climate emissions by 2030 and to be climate neutral by 2050.

As a result of these targets, the EU governments must step up
their efforts to reduce all wastage, including whatever can be done
in the retail grocery sector. This certainly include reduction of food wastage in major product categories like bread, fruit and vegetables.

WHAT ARE YOU DOING TO REDUCE WASTAGE?

 
Visit 4 stores in any given grocery chain – or your own chain in the last opening hour and see how much wastage they have!
  • Most grocery chains hardly sell any bread or pastry products the last hour they are open. What’s lefty the last hour is mainly wastage.
  • Pic 4 stores and visit each of them in the last opening hour. Take photos of all fresh bread and pastry in the shelves – and count the number of bread an pastry that’s left.

You are now able to calculate the average wastage for these 4 stores and do also have the photo documentation needed if anybody wants any proofs. This gives you an indication of wastage of bread in this grocery chain.

Want to know more about our solutions?

Drop us a message