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In Nigeria, retailers contribute to food waste through poor storage, overstocking, and throwing away unsold food. Some supermarkets reduce waste by offering discounts on products close to their expiry date. I think retailers should improve storage, donate safe unsold food to charities, and educate customers on reducing food waste.

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 In Nigeria, retailers contribute to food waste through poor storage, overstocking, and throwing away unsold food. Some supermarkets reduce waste by offering discounts on products close to their expiry date. I think retailers should improve storage, donate safe unsold food to charities, and educate customers on reducing food waste.

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UK supermarkets need to give customers more incentive to buy products close to 'best before dates'

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UK supermarkets need to give customers more incentive to buy products close to 'best before dates'

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Large supermarkets chains (especially to higher tier ones) priorities profit over reducing food waste. They do not reduce the price of expiring products enough to incentivise consumers to buy them. Supermarkets could also promote these products to dispel the misconceptions around 'safety' of products that have 'expired'. Furthermore, if these items are not sold at reduced prices, it should be mandatory that supermarkets must donate it to food charities, following the example of France.

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lots of wast in bakeries i

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Pakistan being one the largest exporters of Mangoes, does waste a lot of them too, since they are a perishable commodity. However, I would suggest optimizing the trade practices and valorize waste obtained from mango industries such as mango peel, kernel, etc.

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In my area, some fruits and vegetables are thrown away because they don't look fresh or sell quickly. A few supermarkets offer discounts on near-expiry products. I think more food should be donated instead of being wasted.

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In my area, some fruits and vegetables are thrown away because they don't look fresh or sell quickly. A few supermarkets offer discounts on near-expiry products. I think more food should be donated instead of being wasted.

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Retailer in my country can reduce the prices of these products to reduce waste.

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I see some stores overstocking shelves

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India is pretty good at not wasting food in some ways but in others... not TOO much.

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Currently implemented: Buy 1 take 1 on almost closing time, like in bakery and other food from the restaurant, bundle for some goods on near expiry.

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I've seen mostly supermarkets put on promotion products that are about to expire, eg, by one and get one for free. Also street vendors purchase in bulk and sell in small quantities to consumers. While others go door to door to sell...

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I've seen mostly supermarkets put on promotion products that are about to expire, eg, by one and get one for free. Also street vendors purchase in bulk and sell in small quantities to consumers. While others go door to door to sell...

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Super markets put on promotion products that are about to expire. I've also seen street vendors purchase in bulk and sell in small quantities to consumers. Others to door by door.

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Super markets put on promotion products that are about to expire. I've also seen street vendors purchase in bulk and sell in small quantities to consumers. Others to door by door.

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Some supermarkets that I've noticed is that supermarkets or retailers use buy one take one promos and discounts to their products.

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Retailers in Kenya control food waste through, digital platforms to sell surplus food, improved storage and handling systems, discounts on near expiry date products, demand and waste forecasting, donation programs especially in semi arid regions of the country.

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Categorized Management and Dynamic Discounting of Near-Expiry Food

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Categorized Management and Dynamic Discounting of Near-Expiry Food

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Many large supermarkets in China (such as Wumart, Hema Fresh, and Yonghui), as well as emerging discount stores, use sophisticated near-expiry management systems to reduce food waste:

Establishing "Near-Expiry Food Sections": Retailers consolidate products that are nearing their expiration dates but remain safe for consumption into a dedicated area, marked with prominent discount labels.

Implementing Time-Based Discounts: For fresh produce, cooked meals, and bakery items, retailers often use a "staged evening discount" model (e.g., 30% off after 8:00 PM and 50% off after 10:00 PM) to ensure daily inventory is sold before closing, preventing direct disposal.

Digital Monitoring: Retailers utilize digital inventory systems to automatically alert staff when products enter the near-expiry window, improving management efficiency and reducing waste caused by human oversight.

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one store try to apply the old sistema of bring your own tupes and jar. Reducing the plastic and food waste, because you measure the exactrices amout of food that you need and not a pie-prepared one.

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I think some of the supermarkets are trying to sell the products which are close to expired date with discounts and same for the wet markets

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In Nigeria, retailers can reduce food waste by reducing the cost of fruits and other perishables to encourage more buying before they go bad. Also, retailers can engage in composting of damaged foods to prevent further pollution of the immediate market environment with rottening goods.

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here in Nigeria, we don't really have stores that sell goods that are about to expire or have a defect. I learnt from this course that some countries do have shops like that. We can do same. where we have these products sold with huge discounts and donate money to projects that encourage food waste. Nigerians will definitely patronize such shops because of purchasing power due to the economy

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In Colombia, the retail sector is one of the areas where food is wasted in the largest quantities. However, it is not the only one. Colombian households are, unfortunately, the main contributors to food waste. This is largely due to irresponsible or inefficient consumer behavior: people tend to buy food in excessive quantities and allow it to spoil instead of consuming it.

However, we cannot place all the blame on individuals. Structural factors are also part of the problem. Therefore, what can be done? Beyond public policies, which aim to promote social welfare, meaningful change will not occur if society is unwilling to modify inefficient consumer behavior, not only for the well-being of people but also for the environment. Moreover, if wealthier groups remain indifferent to these issues, it becomes even more difficult for Colombian society as a whole to achieve change.

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En las ferias locales se oferta fruta y verduras por montoncitos.

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Surplus food is hardly donated in Nigeria; most markets prefer it to go bad and then be discarded. Though a lot of supermarkets give discounts on food items that are about to expire.

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I use my leftovers as my next meal, i store food in freeze

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I use my leftovers as my next meal, i store food in freeze

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I would advise our local retailer to embrace technology more in their operations. For instance, they can estimate demand for perishable goods through social media by creating a WhatsApp opinion poll in a common group seeking to establish the foods their customers will need the next day. In so doing, the local retailer would drastically reduce food waste resulting from overstocking.

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In Kenya, retailers contribute immensely to food waste largely due to overstocking. Most of the retailers take advantage of purchasing food from the producers in bulk because of the advantages associated with the move. For instance, they acquire the food are relatively cheaper prices, and they save on transportation costs.

In the early 2010s, the now defunct Uchumi Supermarket located along Koinange street partnered with tuck shops in the University of Nairobi to sell foods that were closer to their expiry date. The convenience and location of the tuck shops meant that huge quantities of foods like pasteurized milk, snacks, and vegetables were consumed within a day.

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in indonesia, retailers mostly got on some food waste in "pengepul"

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Retailers in Ghana can prevent food waste through better stock management, improved storage and handling practices, and stronger partnerships across the supply chain. By using effective inventory tracking and applying First-In, First-Out systems, they can reduce over-ordering and ensure older products are sold first. Investing in reliable cold storage and careful display techniques helps keep food fresh for longer, while discounting near-expiry items and selling “imperfect” produce encourages customers to buy food that might otherwise be wasted. Retailers can also donate safe surplus food to NGOs, shelters, and community groups, and educate consumers on proper food storage and understanding date labels. Additionally, separating organic waste for composting and working closely with farmers to accept cosmetically imperfect but edible produce further reduces waste while supporting local supply chains.

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Yes I know thfood food waste. But I didn't eat or prefer to eat such type of food which make more waste

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Yes I know thfood food waste. But I didn't eat or prefer to eat such type of food which make more waste

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In Pakistan, retailers often cause food waste through overstocking, poor storage, and rejecting imperfect produce. Some supermarkets have begun donating surplus food and offering discounts on near-expiry items, which is a good step.

To prevent more waste, retailers could improve storage, donate leftover food regularly, and educate customers about using food before it spoils. These actions would reduce waste and help people in need.

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Last year, Bosnia and Herzegovina adopted a law that exempts food business operators from paying VAT on donated food. In the company I work for, food products with a same-day expiration date are discounted by 50% in the second half of the day to prevent them from becoming waste. A regular part of our assortment includes smoothies, fruit, and vegetable salads, which, among other ingredients, use parts of fresh fruits and vegetables that would soon become waste due to their natural spoilage process.

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In Nigeria, retailers should develop a system for properly predicting demand.

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In Nigeria, retailers should develop a system for properly predicting demand.

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To prevent food waste, retailers in Zambia can implement several strategies. They can reduce overstocking by using data analytics and demand-based predictive tools to streamline inventory and order the correct number of products. Improving inventory management is also crucial, which can be achieved by implementing expiration date tracking technology to monitor product freshness and offering discounts on soon-to-expire products.

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To prevent food waste, retailers in Zambia can implement several strategies. They can reduce overstocking by using data analytics and demand-based predictive tools to streamline inventory and order the correct number of products. Improving inventory management is also crucial, which can be achieved by implementing expiration date tracking technology to monitor product freshness and offering discounts on soon-to-expire products.

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Retailers can also enhance supply chain management by partnering with suppliers to improve communication and planning, reducing overproduction and minimizing waste. Donating surplus food to food banks and charities can also help reduce waste and support vulnerable populations. Additionally, retailers can educate consumers on food storage and handling, and leverage technology such as AI-powered inventory management systems to optimize stock levels and reduce waste.

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Work with starups that can help them with solutions

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Retailers can prevent food waste by forecasting better, labeling smarter, donating surplus, repurposing products, and educating consumers.

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Offer less packaging so that consumers are less pressured to buy packaged food that won't be consumed

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Dumping unavoidable waste in unclaimed land

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Dumping unavoidable waste in unclaimed land

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What can retailers do to prevent food waste?

Donate unsold but safe food to charities, schools, and hospitals instead of throwing it away.

Offer discounts on products close to their expiry date.

Improve storage and handling to keep food fresh longer.

Educate customers on buying only what they need and understanding “best before” vs “expiry” dates.

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In Baguio City, food waste can be reduced by improving inventory planning and handling food properly.

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In Baguio City, food waste can be reduced by improving inventory planning and handling food properly.

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The Municipal Environment and Natural Resources Office (MENRO) had been quite the work force to inform the people when it comes to waste management and food waste management as well.

They have been responsible in the municipalities waste segregation plans including creating MRFs or Materials Recovery Facility, where food wastes or recycling can take place.

In connection with the retailers, they were the ones who have instructed the trading areas on which are the date and time of waste collection and the collection cite.

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In my country, the awareness is not really much about food wastage and a great improvement is needed.

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They gave it to someone they know or they will put it onsale

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They gave it to someone they know or they will put it onsale

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Offer smaller portion sizes or “mix and match” produce boxes so customers buy only what they need.

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Offer smaller portion sizes or “mix and match” produce boxes so customers buy only what they need.

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retailers often waste food by discarfing items close to expiration however, some donate leftovers or offer discounts to prevent waste.

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some of the buffet in la Trinidad contribute food waste 

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some of the buffet in la Trinidad contribute food waste 

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Many supermarkets and restaurants in my city have joined the food waste app called “Too Good To Go”. It’s a great win-win initiative that allows retailers to reduce waste while providing consumers with significant savings.

Many markets, where I usually shop, offer up to 50% off near the end of the day, especially on fruits and vegetables.

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Every time that I go grocery shopping at local supermarkets or markets within the Philippines, I see how food wastage may occur at various stages. In the supermarkets, numerous fruits and vegetables are pulled off the shelves or wasted as they are not "perfect" looking despite being safe for consumption. I also observe that some items, such as bread and milk, are usually discarded once they have passed their expiration dates. Wet markets, however, do experience wastage when fresh fruits and vegetables rot because of poor storage or lack of refrigeration.

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Some parts of baguio  contribute vegetables for free to prevent food lost

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Some parts of baguio  contribute vegetables for free to prevent food lost

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1. Improve Inventory & Demand ForecastingUse digital tools to track sales and predict demand accurately.Order smaller, more frequent batches rather than bulk that may spoil before selling. 2. Better Storage & HandlingInvest in cold storage, refrigeration, and temperature monitoring to keep perishable foods fresh longer.Train staff on proper handling of fruits, vegetables, and fragile goods to reduce damage. 

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1. Improve Inventory & Demand ForecastingUse digital tools to track sales and predict demand accurately.Order smaller, more frequent batches rather than bulk that may spoil before selling. 2. Better Storage & HandlingInvest in cold storage, refrigeration, and temperature monitoring to keep perishable foods fresh longer.Train staff on proper handling of fruits, vegetables, and fragile goods to reduce damage. 

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In the Philippines, specially here in the Baguio City, many markets and and supermarkets offer discounted prices and "buy 1 take 1" produces. With this course, it made me understand that these were not merely a strategy to earn more money but also to reduce food waste, allowing business owners to dispose of food that are still consumable. This therefore, helps in reducing unnecessary food wastes, and maximizing produces.

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How Retailers in Kazakhstan Can Help Reduce Food Waste

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How Retailers in Kazakhstan Can Help Reduce Food Waste

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In Kazakhstan, shopping in supermarkets and local markets is very common. I often see that retailers play a role in food waste. For example, some stores throw away bread, fruits, and vegetables just because they don’t look perfect, even though they are still good to eat. Sometimes food is wasted because stores buy more than they can sell.

However, I have noticed some positive actions. A few supermarkets put discounts on products that are close to the expiration date. Some also donate food to charities, but this is not very common yet.

I think local retailers could do more. For example, they could create special sections for “ugly” but fresh fruits and vegetables, sell products in smaller packages, or work with food banks more actively. This way, less food would be wasted, and more people could benefit.

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In the Philippines, one of the major issue is food waste. Supermarkets, wet markets and restaurants are the major contributors of these. A lot of unsold products are wasted because they weren't bought, causing food waste.

However, we can avoid food waste by donating surplus but safe foods to banks, training staffs on proper food handling and many more.

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I'm gaining valuable insights from this course, and I believe that with the right policies, regulations, and a collective willingness of people to reduce food waste, we can also implement SDG 2.

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I'm gaining valuable insights from this course, and I believe that with the right policies, regulations, and a collective willingness of people to reduce food waste, we can also implement SDG 2.

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Implements a mandatory food waste recycling program using biodegradable bags, charging households by weight to reduce landfill use and encourage waste reduction.

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In my country, products are often screened, and only those with a passable cosmetic value enter the market or are displayed. The rejected products are often for the consumption of the suppliers or are simply discarded. Sometimes, when supply exceeds demand, most produce are just dumped and left to rot. Having worked for a bit in a fast food chain, I also notice that although the store policy encourages first-in, first-out (FIFO) on supplies and goods, this is rarely followed because of the hustle and bustle.

One thing I can recommend is to lessen the policies on the cosmetic value of goods especially fresh produce. In the end, no matter the appearance, it is still food. It's natural for it to look a little wonky as long as it is still edible. Also, I think it is only proper to devise means to lessen the stigma on the slightly imperfect appearances of products and goods although they are still perfectly edible.

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In the Philippines, retailers like supermarkets and markets contribute to food waste in several ways. One major issue is overstocking and poor inventory management, which can lead to perishable items like fruits and vegetables going bad before they can be sold. Additionally, retailers often have strict cosmetic standards for produce, which means that "ugly" or imperfect fruits and veggies might get rejected and end up being thrown away, even if they're perfectly edible. I've also noticed that some retailers don't handle and store food properly, which can cause it to spoil or get contaminated.

However, I've noticed that some retailers are taking steps to prevent food waste. For instance, some supermarkets partner with food banks or charities to donate unsold but still edible food to those in need. Others implement efficient inventory systems like "first-in, first-out" to ensure that older stock gets sold before it expires. Some retailers also offer discounts on near-expired products to reduce waste and attract customers.

If I could give some ideas to my local retailer, I'd suggest implementing a food waste tracking system to identify areas where waste can be reduced. I'd also recommend partnering with food rescue organizations to redistribute surplus food to those who need it. Another idea would be to start selling "ugly" produce at a discounted price, which would not only reduce waste but also appeal to customers who are conscious about the environment. Lastly, composting food waste could be a great way to reduce the amount of waste sent to landfills and create nutrient-rich soil for local gardens or farms. By taking these steps, retailers can play a significant role in reducing food waste and promoting sustainability.

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I don't think they care a lot, to be honest. I guess they planify a lot for economic purposes. But anyway I don't think they donate the food. Too Good to Go is somehow popular.

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Prepare for FeFood!!

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In my country, retailers can prevent food waste by improving inventory management, offering discounts on near-expiry products, and donating unsold food to charities. From my shopping experience, I notice that open-air markets waste a lot of fresh produce due to poor storage, while supermarkets often throw away items nearing their expiry date. Some supermarkets now offer discounts, but food donation is still rare. I would suggest that local retailers create discount sections, partner with charities for donations, and use cold storage to preserve food longer.

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The Philippines can benefit from SOuLSANCTUARY's application https://soulsanctuary.cloud/

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Waste to Value Women’s Circular Actions in Informal Economy

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neo-liberal capitalist economy caused this, the term ''consume'' is the problem. 

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neo-liberal capitalist economy caused this, the term ''consume'' is the problem. 

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In Dubai and Abu Dhabi we have food banks where retailers deposit surplus meals that are accessed by the less fortunate. In addition, there are a few apps that have teamed up with retailers to offer food that is close to expiry date, available for purchase by the public (like a surprise box of goodies at a fixed and reasonable price)

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In Switzerland, not much food goes to landfill which is great. Retailers create campaigns all the time and they could easily create a campaign on food waste to educate consumers. The major retailers already have the digital platforms and loyalty cards to do this.

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In Dubai most of the market some food near expire so then that items they will give offer and discount. Some items they donate also.

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Food Loss and Waste Prevention in Indonesia

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Food Loss and Waste Prevention in Indonesia

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There are several actions have been taken to mitigate food loss and waste (FLW) in Indonesia. The first one is through Surplus Indonesia, established in 2020. This is an anti-food waste application, a platform that can be used for food and beverage retailers to sell their edible and safe food stock that is nearly not sold out at half the initial price (discount of 50%). Surplus Indonesia not only cooperates with the retailers, but also with some ministries and regional governments to embody Indonesia Food Smart City. This action has prevented more than 100 tons of carbon dioxide (CO₂) emissions in the landfills.

The other one is Garda Pangan. This program donates surplus food to the beneficiaries. They collaborate with restaurants, caterers, bakeries, hotels, and events to gather the excess food. In addition, they also sell the misshapen fruits and vegetables as long as they are edible. Since 2017, they have reduced the potential of food loss and waste by 109 tons. The carbon emission that could be lessened reaches 207 tons CO₂eq. Both Surplus Indonesia and Garda Pangan are fostering the circular economy to decrease the environmental impact.

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Buy 1 Take 1 products and items are put on sale on separate shelves, and sometimes as grouped items that fit their needs.

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Harnessing Artificial Intelligence to Combat Food Waste in the USA

Food waste remains one of the most pressing environmental, economic, and ethical challenges in the United States. Every year, roughly 30–40% of the nation’s food supply is wasted—equivalent to over 130 billion pounds of food and more than $400 billion in losses. This not only squanders the resources used to produce and transport food but also contributes significantly to methane emissions when food ends up in landfills. In recent years, Artificial Intelligence (AI) has emerged as a powerful tool in the fight against food waste, offering smart, data-driven solutions to improve efficiency across the entire food supply chain.

The Role of AI in Reducing Food Waste

AI’s greatest strength lies in its ability to analyze large datasets, recognize patterns, and make predictions. In the context of food systems, this ability can be applied at multiple stages—from agriculture to retail and even at the consumer level.

1. Optimizing Supply Chain and Inventory Management

One of the most effective uses of AI is in forecasting demand more accurately. In supermarkets, restaurants, and food service businesses, overproduction and overstocking are major causes of food waste. AI-powered systems can analyze past sales data, weather forecasts, local events, and seasonal trends to predict what quantities of specific food items are likely to be sold. This allows retailers and suppliers to reduce excess stock, thereby cutting down on spoilage.

Startups like Afresh are already helping grocery chains in the U.S. use AI to better manage fresh produce, reducing in-store food waste by as much as 25%. Similarly, companies like Wasteless use dynamic pricing powered by AI to offer discounts on items that are approaching their expiration date, making it more likely they’ll be sold in time.

2. AI in Food Donation and Redistribution

AI also plays a key role in connecting surplus food with people in need. Platforms such as Food Rescue Hero and OLIO use AI and logistics algorithms to match excess food from retailers, restaurants, and manufacturers with nearby food banks, charities, or individuals. These platforms consider location, food type, quantity, and urgency to ensure that edible food is not wasted but instead redistributed effectively.

3. Reducing Waste in Agriculture and Production

On the agricultural side, AI can help reduce crop loss by predicting weather conditions, detecting diseases, and monitoring soil health. Machine learning models can also help farmers optimize harvest schedules to prevent spoilage and reduce the number of rejected crops due to size or appearance.

Additionally, AI-based sorting technologies are used in processing facilities to identify and remove defective items efficiently, ensuring that only unusable food is discarded while cosmetically imperfect but edible items are saved for sale or donation.

4. Empowering Consumers with Smart Tools

AI is beginning to influence consumer behavior through smart kitchen appliances and mobile apps. For example, AI-powered refrigerators can track expiration dates and suggest recipes based on what’s available, helping consumers use what they have before it spoils. Apps like Too Good To Go and Flashfood use real-time inventory updates to offer consumers discounted food that would otherwise be wasted.

AI-driven reminders and food logging tools also help households plan meals better and reduce impulse buying, both of which are key contributors to domestic food waste.

Challenges and Ethical Considerations

While AI offers powerful tools, there are challenges. Access to these technologies may be limited to larger businesses, potentially leaving small producers and retailers behind. Data privacy, algorithm transparency, and the environmental cost of running AI systems also need to be considered carefully.

Moreover, while AI can reduce food waste significantly, it must be part of a broader strategy that includes education, policy reform, and systemic shifts toward a circular economy.

Conclusion

Artificial Intelligence has the potential to revolutionize the way the United States manages its food system. From farms to fridges, AI tools are already proving effective in reducing food waste by enhancing prediction, optimizing distribution, and informing consumer behavior. To realize this potential fully, the U.S. must invest in making AI solutions more accessible, promote public-private partnerships, and ensure ethical and inclusive implementation. In doing so, AI can become a key ally in building a more sustainable, efficient, and just food system for the future.

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knab dooFerssenerawa esaRIMP

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全球每年1/3粮食被浪费，你的光盘能拯救饥饿

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全球每年1/3粮食被浪费，你的光盘能拯救饥饿

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In Dubai, supermarkets often contribute to food waste by overstocking and discarding food that’s close to expiry or not visually perfect. Some retailers offer discounts on near-expiry items or donate to charities, but it's limited. I’d suggest they sell “imperfect” produce, expand donation efforts, and use apps for real-time discounting to reduce waste.

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Use the app "too good to go" or similar. And create laws

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Information gap is still prevalent, thus awareness campaigns will definitely yield results. Most retail supermarkets tend to keep products up to expiry dates unlike discounting as they return the unsold products to the manufacturer and this need to be looked into from a fair trade practice perspective as well.

On the other hand open market tends to come up with ways to reduce food waste by mixing their vegetables as well as fruits for an affordable price for the consumer unlike selling bulk for a single type product that might take time to move.

Improving handling and storage facilities (including cold chain) will have a great impact on highly perishables products by increasing their shelf-life. Supermarkets also need to develop a culture of donating food and creating food banks for the need. Retail staff training on food loss and waste prevention would be crucial as well in raising awareness and benefits thereof.

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希望大家能好好利用每一份食物，发挥它的最大价值

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Retailers contribute to food waste through overstocking, cosmetic standards, and short shelf-life items, but some help reduce waste by donating food, discounting near-expiry products, and promoting "ugly" produce—yet more education, flexible packaging, and zero-waste options could make a bigger impact.

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Ghana

We can start food donation as well as reduce to clear foods that are about to expire.

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Retailers in the Philippines can implement several strategies to prevent food waste, mirroring global best practices. These include improving inventory management to reduce overstocking, employing better forecasting techniques based on historical sales data and seasonal demand, and optimizing storage and display methods to minimize spoilage. Additionally, educating consumers about proper food storage and handling, and the meaning of expiration dates, can significantly reduce waste at the consumer level.

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In my point of view the retail sector can use the near expiry food to donate the people who are not able to buy the food in the regular basic, or they can use the discount scheme to sell the food faster which helps them to less food loss

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Live well and don't waste

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Using the slightly older meat to make rotisserie chicken when not selling

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lol

好好吃饭-__-

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Collaborate with local food banks and charities. Instead of throwing away unsold but still edible food, they can donate it to those in need. Retailers can also partner with food - processing companies to turn surplus food into value - added products, such as making fruit jams from overstocked fruits.

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好好吃饭

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Bye recycling and with the help of people save the environment. We can reduce food waste.

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Bye recycling and with the help of people save the environment. We can reduce food waste.

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In my opinion, the best way to reduce food waste is to donate the excess food supply to the needy. is this way, many unprivileged people get to benefit from rather than throwing it away. The idea of buy 1 get 1 free later is also great. it helps the consumers save more money and claim their free item whenever they ran out of supply.

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In my opinion, the best way to reduce food waste is to donate the excess food supply to the needy. is this way, many unprivileged people get to benefit from rather than throwing it away. The idea of buy 1 get 1 free later is also great. it helps the consumers save more money and claim their free item whenever they ran out of supply.

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Yes since some places already practicing to minimize waste

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Yes since some places already practicing to minimize waste

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We should aware the public to prevent food waste as well as the retailers should reduce the price at the last hours and sell at discounts.

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When a product is in harvest, it is usually economical for the public, however, it can become so expensive that it cannot be sold within a certain time. To avoid waste and avoid economic losses, they freeze it to preserve it and then sell it that way.

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In Bulgaria, retailers can prevent food waste by improving inventory management, offering discounts on near-expiry products, and donating surplus food to charities. From my experience, many supermarkets still discard food that is perfectly edible but past its “best before” date or has minor cosmetic imperfections. Some chains have started discounting such products, but these efforts are not widespread. I would suggest that local retailers create a dedicated section for discounted soon-to-expire items and partner with food banks more actively. Clearer labeling and consumer education could also help shoppers make informed choices and reduce unnecessary waste.

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As a student in the Philippines, I’ve noticed how supermarkets and markets contribute to food waste. For example, bruised fruits or oddly shaped vegetables are often ignored by shoppers and thrown away. I’ve also seen bread nearing expiration dates being discarded instead of donated or sold at discounts.

On the positive side, some stores sell “ugly” produce at cheaper prices or donate leftover food to charities, which I think is a great initiative. If I could suggest something, I’d recommend more partnerships with organizations to distribute surplus food and offering discounts on items close to expiration. We can all work on preventing food waste: retailers, consumers, and even students like me!