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Bread loss rates at the supplier-retailer interface – Analysis of risk factors tosupport waste prevention measures
University of Borås, Faculty of Textiles, Engineering and Business. (Resource Management)ORCID iD: 0000-0002-0743-1335
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.
2019 (English)In: Resources, Conservation and Recycling, ISSN 0921-3449, E-ISSN 1879-0658, p. 128-136Article in journal (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

This paper quantifies bread waste throughout the Swedish supply chain and investigates the loss rate of prepackagedbread products at the supplier-retailer interface. The goal is to understand the extent of bread waste inSweden and to identify risk factors for high quantities of waste at the supplier-retailer interface, in order toprovide information supporting waste prevention measures. The study uses primary data, in combination withnational statistics and data from sustainability reports and the literature. Primary data were collected from 380stores of a Swedish retail company and a bakery. Bread waste was calculated to be 80 410 tons/year in Sweden,the equivalent of 8.1 kg per person/year, and was found to be concentrated at households and in retail, specificallyat the supplier-retailer interface. The results provide evidence that take-back agreements between suppliersand retailers, where the retailer only pays for sold products and the supplier bears the cost of the unsoldproducts and their collection and treatment, are risk factors for high waste generation. Current business modelsmay need to be changed to achieve a more sustainable bread supply chain with less waste.

Place, publisher, year, edition, pages
2019. p. 128-136
Keywords [en]
Food waste, Bread, Retail, Take-back agreement, Waste prevention, Reasons
National Category
Environmental Engineering
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-21006DOI: 10.1016/j.resconrec.2019.04.027OAI: oai:DiVA.org:hb-21006DiVA, id: diva2:1314001
Projects
Supermarket food wasteAvailable from: 2019-05-07 Created: 2019-05-07 Last updated: 2019-05-13Bibliographically approved

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Brancoli, PedroLundin, MagnusBolton, Kim

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