Reducing bread surplus and waste at the bakery-retail interface in three European countries

Abstract

Bread is one of the major contributors to food waste in many countries. This study focuses on the bread value chain, particularly the relationship between bakeries and retailers, to provide insights on practices contributing to bread surplus and waste, alongside solutions for how these could be avoided. The study utilises qualitative data collected through bread value chain stakeholder dialogues organised in Finland, Italy, and Sweden. The study identifies six key issues pertinent at the bakery-retail interface that contribute to the emergence of bread surplus and waste and discusses potential solutions: daily surplus and waste measurement, product assortment management, ordering schedules and terms, knowledge and data sharing, consumer education, and surplus bread management. The study contributes to literature on bread waste management and has managerial implications for bakeries and retailers.