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Reducing loss of fresh produce

26 May 2016 - A model has been developed in the project entitled ‘Reduction of Spoilage in Fresh and Chilled Products’ that helps supermarkets and suppliers to limit the loss of fresh produce. The model provides information on the effects of specific technology, logistical measures and marketing measures. Users can use this knowledge, for example, to organise  the ordering process differently or to ascertain in which direction they might want to invest where a solution is offered.

The models have been developed using field data from the chains for meat and iceberg lettuce. Thanks to the unique design, the model structure can be employed for other chains with relative ease and can cater to specific conditions within a chain. The project has developed a  library of model components that will soon become freely available. Consequently, consultants and researchers will be theoretically able to make a precise model for each fresh food chain.

Albert Heijn: “Optimised ordering process”
Albert Heijn is one of the two retailers involved in development of the Decision Support Model. Peter Werre, Project Manager for Strategic Sourcing Support at Albert Heijn: “Limiting food wastage has been a hot topic at our outlets for years. This TiFN project has enabled us to put our ordering process under the spotlight. It spurred us on to e valuate our ordering algorithm and to mak e adjustments where necessary. As a result, we have created a fresh opportunity to drive back food wastage still further.”

 

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