{"id":53676,"date":"2024-09-27T10:00:00","date_gmt":"2024-09-27T17:00:00","guid":{"rendered":"https:\/\/foodrevolution.org\/?p=53676"},"modified":"2026-09-14T06:24:51","modified_gmt":"2026-09-14T13:24:51","slug":"grocery-store-food-waste-secrets","status":"publish","type":"post","link":"https:\/\/foodrevolution.org\/blog\/grocery-store-food-waste-secrets\/","title":{"rendered":"The Rotten Secret Plaguing America\u2019s Grocery Stores"},"content":{"rendered":"

By Bryce Covert \u2022 A version of this article was originally published by the <\/b>Food & Environment Reporting Network<\/b><\/a> in partnership with <\/b>Inverse<\/b><\/a>.<\/b><\/p>\n

We live on a planet where people still die of starvation, and yet we continue to waste so much food<\/a>. It\u2019s a problem for sustenance and the environment.<\/p>\n

You may not be aware of it, but a huge amount of that waste comes from the grocery stores and supermarkets we shop at every week. Part of it is just a category problem: Americans are used to seeing a wide and alluring variety of foods on shelves, and a lot of it, especially for produce and meats.<\/p>\n

So what do the stores do? They over-purchase, \u201cknowing that some food waste must be built into their bottom line,\u201d says Jennifer Molidor, senior food campaigner at the Center for Biological Diversity<\/a>.<\/p>\n

We also have high standards for freshness, especially with unregulated best-by dates <\/a>that make it hard to determine whether food is safe to eat. So, retailers throw out edible food that might be perceived as undesirable.<\/p>\n

Profit margins on perishable foods are so high that stores would rather overstock so as not to miss even one sale.<\/p>\n

These problems result in tons of food going uneaten before it spoils, and perfectly good food is thrown out.<\/p>\n

In 2022, grocery retailers in the United States generated about five million tons<\/a> of surplus food, over one-third of which went to landfills or was incinerated.<\/strong><\/p>\n

Several things could reduce grocery store waste, and the good news is that retailers appear to have the appetite to change their practices.<\/p>\n

High-Tech Solutions for Combatting Food Waste<\/h2>\n
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\u201cThere\u2019s a really broad spectrum of high-tech, high-cost solutions, and low-tech, low-cost solutions,\u201d says Jackie Suggitt, vice president of business initiatives and community engagement at ReFED<\/a>, a nonprofit dedicated to fighting food waste.<\/p>\n

On the high-tech side, retailers are starting to use artificial intelligence to better determine how much and when to order food items.<\/strong><\/p>\n

Afresh, a grocery store data consultant, uses machine learning<\/a> to examine supermarket data and pinpoint mismatches between what stores stock and what people buy.<\/p>\n

New Seasons Market, a supermarket chain in Portland, Oregon, recently implemented a sophisticated tracking system to determine where food waste was happening at each store. It found that one of the items being thrown away the most was rotisserie chickens, so the store started repurposing unsold ones into hot bars before composting the rest.<\/p>\n

This initiative was part of the Pacific Coast Food Waste Commitment, a public-private partnership that includes smaller outlets like New Seasons and megachains such as Walmart and Kroger. The partnership just announced<\/a> a 28% reduction in unsold food waste between 2019 and 2022.<\/p>\n

Dynamic Pricing<\/h2>\n

Another high-tech solution is \u201cdynamic pricing,\u201d or flexible price points that can shift depending on real-world market factors. In this case, this allows stores to discount items that are approaching the end of their shelf life.<\/p>\n

\u201cWe\u2019ve lost sight of how weird it is that milk that\u2019s going to expire tomorrow is priced the same as milk that\u2019s going to expire two weeks from now,\u201d points out Robert Evan Sanders, an assistant marketing professor at the University of California San Diego.<\/p>\n

Dynamic pricing would take this into account, lowering the prices for products closer to expiration and that stores are less likely to sell \u2014 we\u2019ve all rooted around for the milk with the highest sell-by date \u2014 and are more likely to have to toss. It\u2019s a \u201ctriple win,\u201d Evans says. Food waste is reduced, stores sell more products, and consumers get a discount.<\/p>\n

It could also be very effective. Sanders has found that dynamic pricing would reduce food waste by 21%<\/a> and \u201ccould be considerably higher than that,\u201d he says, depending on what categories of food it gets applied to.<\/strong><\/p>\n

Composting Over Landfills<\/h2>\n
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The Environmental Protection Agency prioritizes<\/a> preventing food waste above all other efforts, such as donation, upcycling<\/a>, using food for animal feed, composting<\/a>, or anaerobic digestion. Still, when food does go unsold, it can go somewhere more productive than a landfill, and there, too, ReFED has seen progress.<\/p>\n

In the Pacific Coast Food Waste Commitment, signatories increased the percentage of unsold food that was composted<\/a> by 28% and donated by 20%.<\/strong> \u201cThat is wonderful because total food has gone down; there is less food to donate, but they\u2019re also donating more,\u201d Suggitt says. \u201cHopefully, it\u2019s getting into the hands of people that need it most.\u201d<\/p>\n

You can\u2019t manage what you don\u2019t measure.<\/p>\n

Jackie Suggitt, ReFED<\/p>\n<\/blockquote>\n

However, some methods to discourage landfilling have spotty track records. A handful of states have started requiring stores to compost food waste instead of landfilling it. When Sanders looked at the impact<\/a> the bans have had on landfill volumes, his preliminary results found virtually no effects in nearly all of them.<\/p>\n

The outlier was Massachusetts, which eventually reduced food waste in landfills by 11.2%.<\/strong> The big reason, Sanders found, is that Massachusetts has enforced its law by cracking down on businesses; the others had done barely anything.<\/p>\n

Los Angeles County enacted its law in 2014 and still hasn\u2019t issued any citations. \u201cWhy would the business take costly action if there\u2019s no consequence to not doing that and no one else is doing it?\u201d he says.<\/p>\n

Even just taking food waste more seriously and not treating it like a pet project is a solution that can go a long way.<\/p>\n

Suggitt has seen a lot of companies move the issue out of the sustainability team into the operations, purchasing, and procurement teams. They are \u201cviewing food waste as a financial and operational problem, not just an environmental problem,\u201d she says.<\/p>\n

Food Waste Data Collection and Transparency<\/h2>\n

Then there\u2019s simply collecting data. \u201cYou can\u2019t manage what you don\u2019t measure,\u201d Suggitt pointed out. In 2018, nine out of the 10<\/a> largest grocery companies weren\u2019t publicly reporting their total food waste.<\/strong> That made it hard to determine whether things were getting better or worse, Molidor points out, but also allowed companies to \u201cmake large but vague claims about sustainability.\u201d<\/p>\n

Suggitt argues that measurement and data reporting have increased since Molidor\u2019s reports. Some of that comes from consumer demand that brands be more transparent, and some of that comes from regulatory pressure, such as the Securities and Exchange Commission\u2019s proposal to increase what companies have to disclose about climate change impacts. The Pacific Coast Food Waste Commitment was based on data the signatories tracked and reported, not estimates, for example.<\/p>\n

However, even this solid data is not broken down by brand, and it is only for one particular geographic region. So why isn\u2019t there more robust transparency?<\/p>\n

Companies are often afraid \u201cto be the first one in the room\u201d to report their data, Molidor says, because \u201cthe fear is that the data is so colossal the public would be shocked.\u201d So, there has to be coordination; the government could require companies to create data tracking infrastructure and report the numbers.<\/p>\n

Suggitt notes that, internationally, reporting is mandated. \u201cThere\u2019s some anticipation that will make its way here eventually,\u201d she says.<\/p>\n

Even with data in hand, it can be hard to figure out exactly which tactics work and which ones don\u2019t. Retailers typically adopt several strategies at once, making it difficult to tell which ones are responsible for any reductions.<\/p>\n

Sanders agreed. \u201cI don\u2019t think we generally have an answer to, \u2018What is the single best way grocery stores can reduce waste?\u2019\u201d he says.<\/p>\n

Challenges to Implementing Industry Changes<\/h2>\n
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There are also a number of barriers to widely implementing what works. One challenge for dynamic pricing is reducing prices without requiring a lot of extra labor. Some startups are experimenting with digital labels that could be easily changed.<\/p>\n

More difficult to overcome is that grocery stores \u201cdo not have high-quality inventory data,\u201d Sanders says. The barcodes on each product don\u2019t include information about expiration dates, so stores don\u2019t know how much milk they have that\u2019s close to expiration; it has to be figured out manually by a stock employee.<\/strong><\/p>\n

Because the information isn\u2019t in the barcode, a cashier would have to manually input the marked-down price rather than swipe it through. Barcodes that contain this information exist, but using them would require the entire manufacturing and grocery industries to switch over.<\/p>\n

Landfilling in the United States is dirt cheap.<\/p>\n

Robert Evan Sanders, assistant marketing professor at University of California San Diego<\/p>\n<\/blockquote>\n

Meanwhile, date labeling isn\u2019t standardized or regulated on the federal level except for infant formula. Instead, each manufacturer puts its own dates on its products, and the date is almost always about quality \u2014 when a product will taste best \u2014 and not about when something is dangerous to eat.<\/p>\n

There is now a push to require a two-date system: one date for quality, a best-if-used-by date, and one for safety, a use-by date.<\/strong> The Food Date Labeling Act, which would do just that, was introduced<\/a> in the Senate last year, and both lawmakers<\/a> and advocates<\/a> are pushing for it to be included in this year\u2019s Farm Bill. Even with these challenges, dynamic pricing is actively being deployed by \u201cbig companies you have heard of,\u201d Sanders says.<\/p>\n

Making Food Waste Prevention a Requirement<\/h2>\n

There are also plenty of hurdles to finding useful places for food waste to go. For one thing, \u201cLandfilling in the United States is dirt cheap,\u201d Sanders says, so doing just about anything else with unsold food costs more.<\/p>\n

Composting<\/a> is also limited by the infrastructure an area has to process food waste and the cost to a retailer to get it there. Massachusetts was able to achieve such a high reduction in landfill waste in part because it increased its composting capacity<\/a> from 100,000 tons per year to 617,000 between 2011 and 2017<\/strong>, accounting for 12% of its total disposal in 2013; by contrast, other states\u2019 composting share was in the single digits.<\/p>\n

\u201cI do believe [bans] can work, but it takes investment,\u201d Sanders says.<\/p>\n

Donating food, meanwhile, not only comes with liability risk to keep the food well preserved, but it also requires new processes and labor for store employees to collect the food and new partnerships for how it gets picked up and where it goes.<\/p>\n

There is also the fact that food waste is a fundamental part of the grocery stores\u2019 business models. At some point, change will require mandatory measures, not just voluntary ones, to disrupt that dynamic. \u201cWe need laws and regulations from the government to hold industry accountable and make food waste prevention a requirement,\u201d Molidor says.<\/strong><\/p>\n

Tell us in the comments:<\/h4>\n