Taking stock: targeting retailer food waste
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The EY Advisory team in Stockholm has just completed an 18-month engagement with a Swedish food retailer. EY’s Per Skallefell, Erik Edvardsson and Hanna Löfgren talked to Performance about changing routines, stacking shelves and inspiring confidence in their quest to reduce waste and improve efficiency.
There are a plenty of lessons to learn for those operating elsewhere in retail — and indeed any other sector. The solutions that EY helped the client to build boiled down to controlling the supply chain.
In this article, we provide insight into the quick wins and long-term solutions that made the project such a success. We give tips on six in-store food waste improvement initiatives. And we discuss the lessons that other retailers (and, indeed, other sectors) can learn.
As EY’s Eric Edvardsson concludes, “Nowadays and in the future, if businesses can’t handle the complexity of being able to sell goods to clients or customers almost instantly, and do it in a way that reduces waste, then it will cost them a significant amount of money.”
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