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Bread loss rates at the supplier-retailer interface – Analysis of risk factors tosupport waste prevention measures
Högskolan i Borås, Akademin för textil, teknik och ekonomi. (Resource Management)ORCID-id: 0000-0002-0743-1335
Högskolan i Borås, Akademin för textil, teknik och ekonomi.
Högskolan i Borås, Akademin för textil, teknik och ekonomi.
2019 (engelsk)Inngår i: Resources, Conservation and Recycling, ISSN 0921-3449, E-ISSN 1879-0658, s. 128-136Artikkel i tidsskrift (Fagfellevurdert) Published
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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.

sted, utgiver, år, opplag, sider
2019. s. 128-136
Emneord [en]
Food waste, Bread, Retail, Take-back agreement, Waste prevention, Reasons
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
URN: urn:nbn:se:hb:diva-21006DOI: 10.1016/j.resconrec.2019.04.027ISI: 000471206700013Scopus ID: 2-s2.0-85065100749OAI: oai:DiVA.org:hb-21006DiVA, id: diva2:1314001
Prosjekter
Supermarket food wasteTilgjengelig fra: 2019-05-07 Laget: 2019-05-07 Sist oppdatert: 2020-01-29bibliografisk kontrollert

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