Requisitos, barreiras e lacunas para a redução do desperdício de alimentos no elo indústria-supermercados

Abstract

The study investigates perishable food waste in the industry-supermarket link of the supply chain. Exploratory qualitative research was conducted by collecting data from regional managers, shop managers and supervisors of supermarkets and their suppliers. Secondary data was also considered. Such exploratory research investigates how to reduce about 1/4 of the potential disposal of perishable processed food. The results reveal that waste reduction affects both investigated organizations, which try to transfer the problem to another link in the chain. Depending on the remaining shelf life of the item, wastage can be increased. The mitigation of this problem demands cooperation between supermarkets and suppliers. Such cooperation includes reviews in the actions of both parties to leverage the redirection and sale of the remaining items. However, the lack of systemic vision from both groups of organizations can hinder cooperation between the parties. In many cases, this lack of vision hinders the application of mitigating actions (given the remaining useful life of the product). The research contributes by indicating the elements that can leverage cooperation between the parties, as well as the elements that can broaden the systemic vision of the chain partners. Future studies could investigate how to enhance this cooperation, as well as the systemic vision of the partners.