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Lookup NU author(s): Professor Ying YangORCiD, Dr Biao Yang
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
Food waste is a consequence of the contemporary retail environment, where maintaining high product availability and customer choice is considered the basis of competition. It has become an especially focal issue in recent years for grocery retailers. Despite the evidence of retailers adopting many good practices to mitigate food waste, there are still many challenges facing the sector. This paper thus conducted a qualitative study drawing on secondary data on the big four UK supermarkets and twelve in-depth interviews with high-level supply chain (SC) managers in one of those four supermarkets to investigate UK retailers’ waste management practices and develop SC collaboration strategies for preventative waste management. The findings show that SC collaboration on waste management needs to focus on forecasting, product range management, case size changes, performance measurement, information systems and multi-stakeholder collaboration. This study recommends that retailers enhance their institutional collaboration with SC partners and social collaboration with other stakeholders.
Author(s): Yang Y, Barnes H, Yang B, Onofrei G, Nguyen H
Publication type: Article
Publication status: Published
Journal: Production Planning and Control
Year: 2023
Pages: epub ahead of print
Online publication date: 27/06/2023
Acceptance date: 14/06/2023
Date deposited: 14/06/2023
ISSN (print): 0953-7287
ISSN (electronic): 1366-5871
Publisher: Taylor & Francis
URL: https://doi.org/10.1080/09537287.2023.2226622
DOI: 10.1080/09537287.2023.2226622
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