How a Grocery Chain Cut Food Waste by 50 Percent

Episode notes

Episode 102 of The Operations Podcast digs into one of the most stubborn problems in retail: food waste. Lucas and Luna examine how a mid-sized UK grocery chain, FreshFlow, slashed its in-store spoilage by 50 percent in 18 months. They walk through the specific operations changes - dynamic markdown algorithms, staggered replenishment schedules, and a culture shift on 'ugly' produce - that turned a 4.8 percent waste rate into 2.4 percent. Along the way, they discuss what the rest of the industry can learn from a company that decided waste was an operations problem, not a cost of doing business. If you work in supply chain, retail, or any business with perishable inventory, this one's packed with actionable tactics you can adapt tomorrow. #FoodWaste #GroceryChain #FreshFlow #RetailOperations #SupplyChain #InventoryManagement #MarkdownAlgorithm #PerishableGoods #OperationsPodcast #BusinessPodcast #FexingoBusiness #LucasAndLuna #SpoilageReduction #DynamicPricing #StaggeredReplenishment #UglyProduce #WasteToProfit #OperationalExcellence Keep every episode free: buymeacoffee.com/fexingo

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