LCA for 501s ...

Retailer reduces food loss with customers on-board

Food waste should primarily be reduced to a minimum. However, some food waste will inevitably be generated. Stores can then look for ways to put unsold groceries to use.

Food residues from the grocery trade can be either edible or non-edible.

Edible food waste includes products that have passed their 'best before' date or are removed from selection due to the store's own freshness standards but are still suitable for consumption.

When groceries end up as waste, the entire economic input used to produce and transport them is lost.

In Finland, the value of food waste in the retail grocery sector has been estimated to be 1.5 % of the total sales value. For grocery stores, food waste even causes additional work costs, when the expired products need to be collected, transported, reloaded and deposited.

Diagnosis of a building can help designers and architects to decide which aspects should be retrofitted in order to improve the energy efficiency of the heating, ventilation and air-conditioning (HVAC) system.

The most important aspects to watch out for and recommended actions are:

Heating, ventilation and air conditioning (HVAC) systems are designed to make a building more comfortable for its occupants. In the case of retail businesses that means customers and staff. Several zero-cost measures can be included to improve energy management control in retail organisations.

Useful HVAC controls include:

If lighting in a shop or warehouse uses over 12 kW/m2 of power, there is a high likelihood that savings can be made. Firstly, it is important to monitor energy consumption for lighting to find out which elements of the system are consuming the most. Find solutions to rectify the problem, whether it is replacing older fittings, using new technologies, or simply installing more energy efficient bulbs. 

A number of organisation-wide measures can make a difference:

Food retailers tread a fine line when it comes to having enough stock to satisfy their customers but keeping spoilage and waste to a minimum.

Some best practices can help retailers prevent food waste and improve information in the supply chain:

Food and product display cases are integral features of the customer browsing experience and vital to maintaining product quality, especially cooled displays and refrigeration cases. 

Little-known but effective display case practices can help shops and handlers save on energy and improve overall performance. Interaction between display cases and the surroundings is one of the most important aspects. 

Companies planning to retrofit their building or to implement an energy efficiency project can often face difficulties in terms of the most effective solution to measure energy performance and guage the benefits of the project.