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Reducing and preventing food waste at retail : A case study in an online retail operation
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O desperdício alimentar é uma preocupação global com impactos económicos e ambientais substanciais, especialmente no setor de retalho. Este estudo investiga a questão crítica do desperdício alimentar numa empresa de quick commerce (q-commerce), Company Q, que opera em Portugal. O objetivo da investigação é identificar as causas do desperdício alimentar na empresa, compreender como as práticas de gestão atuais estão a reduzir e prevenir o desperdício, e propor estratégias acionáveis para a redução do desperdício. Dada a escassa investigação sobre o desperdício alimentar no q-commerce, este estudo preenche uma importante lacuna ao explorar os desafios únicos enfrentados por este modelo de negócio emergente. Por meio uma abordagem de estudo de caso que combina dados qualitativos e quantitativos, esta pesquisa analisa os dados secundários sobre desperdício alimentar da Company Q provenientes das lojas em Lisboa e recolhe perceções qualitativas através de entrevistas semiestruturadas com stakeholders-chave das equipas de Cadeia de Abastecimento, Gestão de Categoria e Operações da empresa. O conteúdo das entrevistas foi analisado utilizando o software ATLAS.ti e os resultados foram discutidos com base na literatura existente. Os resultados revelam que o desperdício alimentar na Company Q é principalmente causado por previsões de procura imprecisas, práticas de armazenamento inadequadas, planeamento promocional deficiente e problemas relacionados com a curta duração de vida útil dos produtos. O estudo sugere que melhorar as ferramentas de previsão, automatizar dos descontos de produtos na aplicação e a considerar o desperdício como um indicador-chave de desempenho em todos os departamentos poderiam reduzir substancialmente o desperdício. Ele também enfatiza a importância de utilizar tecnologia avançada e promover práticas de sustentabilidade para alcançar eficiência económica e responsabilidade ambiental nas operações de retalho.
Food waste is a global concern with substantial economic and environmental impacts, especially in the retail sector. This study investigates the critical issue of food waste in a quick commerce (q commerce) business, Company Q, which operates in Portugal. The research aims to identify the causes of food waste within the company, understand how current management practices are reducing and preventing waste, and propose actionable strategies for waste reduction. Given the limited research on food waste in q-commerce, this study fills an important gap by exploring the unique challenges faced by this emerging business model. Through a case study approach combining both qualitative and quantitative data, the research analyzes Company Q’s food waste secondary data from its Lisbon stores and gathers qualitative insights from semi-structured interviews with key stakeholders from the company's Supply Chain, Category Management, and Operations teams. The interviews’ contents were analyzed using the software ATLAS.ti, and the results were discussed based on existing literature. The findings reveal that food waste at Company Q is mainly caused by inaccurate demand forecasting, inadequate storage practices, poor promotional planning, and issues with short product shelf lives. The study suggests that improving forecasting tools, automating product discounting on the app, and making waste a key performance indicator across departments could substantially reduce waste. It also emphasizes the importance of utilizing advanced technology and promoting sustainability practices to achieve economic efficiency and environmental responsibility in retail operations.
Food waste is a global concern with substantial economic and environmental impacts, especially in the retail sector. This study investigates the critical issue of food waste in a quick commerce (q commerce) business, Company Q, which operates in Portugal. The research aims to identify the causes of food waste within the company, understand how current management practices are reducing and preventing waste, and propose actionable strategies for waste reduction. Given the limited research on food waste in q-commerce, this study fills an important gap by exploring the unique challenges faced by this emerging business model. Through a case study approach combining both qualitative and quantitative data, the research analyzes Company Q’s food waste secondary data from its Lisbon stores and gathers qualitative insights from semi-structured interviews with key stakeholders from the company's Supply Chain, Category Management, and Operations teams. The interviews’ contents were analyzed using the software ATLAS.ti, and the results were discussed based on existing literature. The findings reveal that food waste at Company Q is mainly caused by inaccurate demand forecasting, inadequate storage practices, poor promotional planning, and issues with short product shelf lives. The study suggests that improving forecasting tools, automating product discounting on the app, and making waste a key performance indicator across departments could substantially reduce waste. It also emphasizes the importance of utilizing advanced technology and promoting sustainability practices to achieve economic efficiency and environmental responsibility in retail operations.
Descrição
Palavras-chave
Desperdício alimentar Operações de varejo Quick commerce Causas do desperdício alimentar Redução do desperdício de alimentos Impacto ambiental Food Waste Retail Operations Quick Commerce Causes of Food Waste Food Waste Reduction Environment Impact
Contexto Educativo
Citação
Ribeiro, Gabrielle de Souza .(2024). “Reducing and preventing food waste at retail : A case study in an online retail operation”. Dissertação de Mestrado. Universidade de Lisboa. Instituto Superior de Economia e Gestão
Editora
Instituto Superior de Economia e Gestão