In this week’s news, food waste reduction was associated not with technological innovations but with operational adjustments. The results of the research conducted by researchers from the University of Texas at Dallas show that stores can cut their food waste by as much as 21% using the techniques of effective discounting and showcasing near-expiry products. In addition, this practice brings profit not only environmental benefits for businesses but also profit for businesses. It is worth noting that the effectiveness of these methods was analyzed in relation to customer’s behavioral patterns depending on the place and cost of products.

It is impressive to see how minor operational adjustments may lead to significant outcomes. By applying certain operational policies, food stores may direct customers to the purchase of products which would be otherwise wasted. Meaning that this strategy is beneficial both for the businesses and for the planet Earth. At the same time, it requires consistent work from store employees, which may prove to be problematic under certain conditions. Still, it is clear that one may not always need an innovation to make changes for the better.

https://news.utdallas.edu/business-management/grocery-food-waste-study-2026/