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Ciptaan berjudul (<span property="dct:title">Infrastructure Analyzing</span>, dibuat oleh <span resource="[_:creator]" rel="dct:creator"><span property="dct:title">Enriko Siahaan</span></span>), diidentifikasi oleh <a href="https://padlet.com/dashboard/recents?mobile_page=Collection" rel="dct:publisher"><span property="dct:title">Enriko Siahaan</span></a>, bebas dari batasan hak cipta yang berlaku.
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^>Switch to modern appliances.

>Train staff on food waste.

>Embrace imperfect produce.

>Donate surplus food.

SAVE FOOD, SHARE FOOD, SHARE JOY

• Linking producers to manufacturers for value addition

• Advocating for the use of the right preservation technologies from the farm-gate to the retail store

• Encouraging producers to employment good post-harvest management techniques

• Use the right means of transportation

• Implement inventory management systems to track stock levels and expiration dates effectively.

• Offer discounts on near expiry products to incentivize customer purchases.

• Establish partnerships with charities to donate surplus food.

• Optimize product placement to prioritize the sale of perishable items.

• Educate customers on reducing food waste and proper storage techniques.

• Use sustainable packaging materials to minimize spoilage during transportation.

• Invest in food preservation techniques such as refrigeration and vacuum sealing.

• Offer smaller portion sizes to reduce over-purchasing.

• Set food waste reduction targets and monitor progress regularly.

• Provide staff training on food handling and storage best practices.

Implement Smart Inventory Management: Retailers can adopt technologies and systems to better track inventory, manage expiration dates, and reduce overstocking.

Educate Consumers: Provide information and tips to customers on how to store food properly, understand expiration dates, and reduce food waste at home.

I would share my experiences with my peers about retailers that effectively minimise food waste through initiatives such as discounts on items that are about to expire or donations to charities.

I would suggest specific actions to retailers on actions they can take to further reduce food waste, such as offering more discounts on items about to expire or improving packaging to extend shelf life.

2. Donation of highly perishable products like breads, milk, fresh produce via tie-ups with food banks instead of throwing them directly of bins afters sitting idle on the shelfs unsold for days.

3. Do periodic awareness drives for consumers on how to store products and about the eco-footprint of different products.

4. They should assist the consumers in shopping smartly and not greedly.

5. Help the suppliers with info ablout what consumer preferences are, so that they can help the producers/ manufactures produce the same accordingly.

6. Use eco-friendly packaging material, encourage consumers to get their own shopping bags. Restrict bulk buying without any reasonable cause.

I agree with the majority of your views and ideas from my fellow peers.

South Africa is dominated by 5 major retail chains that have grown so large that as a consumer, I believe that the quality is not always top notch.

Too many options to choose from in urban areas.

As said, each country has a different set of rules, and policies that should be adhered too.

Public awareness campaigns on food waste should be the norm and taught at school level.

A standardization of food expiry information and labeling will greatly reduce food waste.

Accurate stock rotation is key to product shelf life.

Packaging size, to suit affordability and not only price manipulation.

Keeping the cold chain consistent from source to supermarket.

High inflation, tough market share between retailers resulting in price wars, allowing consumers to cherry pick, which in turn will create surplus of slow moving produce, especially fresh fruit, vegetables & highly perishables.

All these factors will influence food waste at store level.

These are a few of my observations.

There are food donation organizations in SA that are doing good work to assist those that are less fortunate, however much work is yet to be done.

Some food that will expire soon are taking back to the manufacturer to recycle and make different food

.

• Overstocking: Ordering excessive quantities of food can lead to spoilage if not sold quickly.

• Poor inventory management: Inefficient tracking of stock can result in items expiring before they are sold.

• Incorrect pricing: Mispricing items can discourage sales, leading to spoilage.

• Consumer behavior: Retailers often stock items based on consumer trends, which can lead to overstocking if trends change.

Actions taken to prevent food waste:

Dubai has been making strides in reducing food waste. Here are some initiatives taken by retailers:

• Food donation programs: Many retailers partner with food banks and charities to donate surplus food.

• Reduced-price sales: Offering discounts on items nearing their expiration date encourages consumers to buy them.

• Improved packaging: Using sustainable and biodegradable packaging can help reduce waste.

• Inventory management systems: Implementing advanced systems to track stock levels more accurately.

Ideas for local retailers:

• Dynamic pricing: Implement a system that adjusts prices based on demand and expiration dates.

• Food waste audits: Conduct regular audits to identify areas where waste occurs and implement corrective measures.

• Consumer education: Educate customers about food storage, expiration dates, and portion sizes.

• Community partnerships: Collaborate with local schools, charities, and NGOs to distribute surplus food.

• Food composting: Encourage customers to compost food scraps at home or provide composting facilities in stores.

1. High Prices

One of the most significant issues with food shopping in the UAE is the high cost of groceries. While the country is home to many international brands and products, the prices often reflect the premium nature of the market. Many expatriates and locals alike find that essential food items are substantially more expensive compared to their home countries. This can create a sense of frustration, particularly for families and individuals on fixed budgets. The reliance on imported goods exacerbates this issue, as fluctuating global prices and shipping costs are frequently passed down to consumers.

2. Inconsistent Product Quality

Another aspect that detracts from the shopping experience is the inconsistency in product quality. Shoppers often encounter varying standards among different stores and brands, leading to uncertainty about the freshness and reliability of items. For instance, fruits and vegetables can be of excellent quality in one supermarket but may be overripe or stale in another. This inconsistency makes it difficult for consumers to trust that they are getting value for their money, particularly when shopping for perishable goods.

3. Cultural Barriers

The UAE is a melting pot of cultures, with a diverse population that includes a wide range of dietary preferences and needs. However, this diversity can also pose challenges in the food shopping experience. Many supermarkets may not cater adequately to specific dietary requirements, such as gluten-free, vegan, or organic options. Furthermore, language barriers can complicate shopping for expatriates who may not be fluent in Arabic or English. This can lead to confusion when reading labels or seeking assistance from staff, further detracting from the overall experience.

4. Overwhelming Shopping Environment

Finally, the shopping environment in the UAE can often feel overwhelming. Large hypermarkets and malls are designed to offer a plethora of choices, but this can also lead to sensory overload. The sheer volume of products can make it difficult for shoppers to navigate, especially during peak hours when stores are crowded. Long queues at the checkout and a lack of organized spaces can exacerbate the stress of grocery shopping. For many, this can transform what should be a routine task into a daunting chore.

Conclusion

In summary, while the UAE boasts a vibrant and diverse food shopping landscape, several factors contribute to a subpar experience for consumers. High prices, inconsistent product quality, cultural barriers, and an overwhelming shopping environment all play a role in diminishing satisfaction. Addressing these issues requires a concerted effort from retailers to improve pricing strategies, ensure product quality, enhance inclusivity for diverse dietary needs, and create a more user-friendly shopping atmosphere. By focusing on these areas, the UAE can elevate its food shopping experience to match the high standards of its overall lifestyle.

Here are some ideas for local retailers to help prevent food waste:

1. Discounted Items: They could sell items close to their expiration date at lower prices to encourage people to buy them.

2. Ugly Produce Sections: Create special sections for fruits and vegetables that don’t look perfect but are still good to eat.

3. Food Donations: Partner with local charities to donate leftover food instead of throwing it away.

4. Education: Teach customers about food waste and how to use leftovers creatively through fun workshops or events.

Here are a few ideas for local retailers to further reduce waste:

1. Create an “ugly produce” section for imperfect fruits and veggies at a discount.

2. Offer meal kits to help use all ingredients before they spoil.

3. Educate consumers on food storage and expiration dates.

4. Strengthen food bank partnerships for surplus donations.

5. Host workshops on reducing food waste at home.

These steps can help retailers minimize waste and connect more with their community.

• Restock shelves with older products front and center to keep them moving.

• Rotate highly perishable products often to avoid bruising, wilt, and other damages.

• Store and rotate backroom stock properly, restocking often and keep backstock minimal.

1. Better inventory management: Retailers can use data analysis and forecasting tools to better track and manage their inventory, reducing the chances of excess stock spoiling.

2. Donate or repurpose unused food: Expired food, extra stock or produce that is going bad can be donated to charity, farmers, or used for animal feed, rather than being thrown away.

3. Offer discounts on expiring food: Discounting almost expired products encourages customers to buy and consume them instead of discarding them.

In South Africa, some of the ways retailers contribute to food waste include:

1. Overstocking and poor inventory management: Supermarkets often over-order products, leading to excess inventory that expires before it can be sold.

2. Strict cosmetic standards: Many retailers reject produce that doesn't meet their rigid appearance standards, even if it's perfectly edible.

3. Bulk promotions: "Buy one, get one free" deals encourage overconsumption and lead to food being wasted in people's homes.

However, I have also noticed some positive actions taken by retailers to address food waste:

1. Food donation programs: Some major chains have partnered with charities to donate unsold but still edible food to those in need.

2. Discounted "near expiry" sections: Stores are creating dedicated areas to sell products nearing their best-before date at reduced prices.

3. Improved storage and refrigeration: Better in-store handling and storage helps extend the shelf life of perishable items.

If I could give suggestions to my local retailer, I would recommend:

1. Implement more flexible cosmetic standards and focus on food safety over appearance.

2. Offer smaller pack sizes and more flexible bulk deal options to reduce household waste.

3. Expand food donation initiatives and provide clear guidance to customers on how to participate.

4. Improve employee training on proper product handling and stock rotation.

5. Invest in smart inventory management systems to better forecast demand and minimize overstock.

1. Host workshop to educate retailers on ways of better storage to avoid loses.

2. Offer discounts on almost expired products for easy clearance and loss minimization

Food waste at retailers level can be minimized by adopting modern technology.

Products should develop according to customer behavior. Efficient store layout and training employee in food waste management.

The main problem is unfair trade rules that benefit only large manufactures.

Otherwise the supermarket chains do decrease prices of items, close to expiry date, but not enough, in my opinion. They can train their stuff more on price reduction practices.

Sensitizing the retailers on minimizing food loss is necessary here

also improved cold chain supply chain will reduce half of food waste and loss here.

and a good recycling or reusing technique is necassary

Overstocking

Cosmetic Standards

Improper Handling

Lack of Awareness

Actions to Prevent Food Waste:

Food Donation Programs

Discounts on Near-Expiry Products

Improved Inventory Management

Consumer Education

Ideas to Further Reduce Food Waste:

Partnerships with Farmers

Community Fridges

Food Waste Audits

Awareness Campaigns

Implementing these strategies can help retailers in Gujarat reduce food waste and promote sustainability.

4o mini

• Gestión eficiente: Donar excedentes, optimizar inventarios, aplicar descuentos a productos próximos a vencer y mejorar el almacenamiento.

• Uso de tecnología: Implementar inteligencia artificial para prever demanda y usar apps para vender excedentes.

• Concientización: Educar a consumidores y capacitar al personal en reducción de desperdicio.

• Cumplimiento de normativas: Aplicar la Ley 1990 de 2019 y colaborar con productores alimentos imperfectos.

I notice that some supermarkets now have "marked-down" sections for near-expiry items, which is a good step! However, I still see a lot of edible food getting wasted. I would love to see more initiatives like food donation programs and better management of surplus food.

Retailers contribute to food waste in various ways, such as overstocking perishable goods, rejecting produce that doesn’t meet aesthetic standards, and discarding unsold items close to expiration. Some supermarkets in my area have started offering discounts on near-expiry products, donating surplus food to charities, and implementing "ugly but edible" produce sections. However, more can be done. I would suggest that local retailers expand partnerships with food banks, introduce dynamic pricing to encourage timely purchases, and educate consumers on proper food storage to reduce household waste.

To combat this, some retailers have implemented measures aimed at reducing food waste such as offering discounts, offer promos, adhering FIFO inventory method, and donating unsold but safe food. This simple initiatives or effort helps the retailers to significantly mitigate food waste.

First is by Carrefour (which is now unoperated in Indonesia) that make the rather expensive and very perishable durian into kolak (a traditional food in Java), which was more affordable.

Second is by Hokky which is selling near-expired fruits with lower price. Hokky is among luxury supermarket in Surabaya, but they have this policy to support the reduction of food waste.

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!

好好吃饭-__-

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

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.

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.

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.

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.

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.

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

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.

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

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.

• 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.

  
  

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.

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.

^{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.}

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.