Denmark | A study by the University of Copenhagen highlights that reducing food waste can also improve profitability for retailers, challenging the idea that sustainability comes at a financial cost.Published in the Journal of Food Products Marketing, the research shows that donating surplus food is often cheaper than disposing of it. From a practical standpoint, retailers face minimal difference between sending food for waste processing, such as biogas production, and redistributing it through donation networks.According to Professor Jørgen Dejgård Jensen, retailers’ decisions on handling surplus food have significant economic and social impacts. The study emphasizes that better management of excess food can simultaneously reduce waste and increase financial efficiency.The findings also point to a lack of awareness among staff as a key reason why usable food is sometimes discarded. Researchers suggest that improved training could help employees identify better alternatives, ensuring more food is redirected instead of wasted.Supported by the VELUX Foundation, the study encourages businesses to rethink their strategies and adopt smarter, more sustainable approaches to surplus food management.
Source: University of Copenhagen
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