This chapter highlights factors, such as stakeholder engagement and changes in operating processes, which can enable retailers to implement an alternative approach to recovering and redistributing fresh surplus food.
A successful fresh surplus food redistribution program was identified as part of a larger research project on food waste and redistribution. The “Buon Fine” program of a large Italian retailer (Coop Lombardia) was described by two senior executives who were interviewed for four hours using a semi-structured questionnaire. Collected information was triangulated with corporate reports and other publications.
Coop Lombardia implemented an expanded supply chain by cooperating with municipalities and food aid organizations. Such a process differed in important ways from the traditional “food bank” model. The latter organizations collected and distributed surplus food to disfavored populations.
The findings of this chapter will help senior executives of retail trade companies to improve the sustainability of their supply chain and help policymakers address food poverty to improve food security in their territory.
The authors would like to express their gratitude to Valter Molinaro and Elena Argano from Coop Lombardia, and the participants in the workshop “Organizing Supply Chain Processes for Sustainable Innovation in the Agri-Food Industry” for helpful comments to this research. Our sincere thanks also go to the editors for their useful comments. Financial support from the Foodsaving project, funded by Cariplo Foundation and Lombardy Region, is gratefully acknowledged. Any responsibility for errors and opinions remains ours.
Sert, S., Garrone, P., Melacini, M. and Perego, A. (2016), "Surplus Food Redistribution for Social Purposes: The Case of Coop Lombardia", Organizing Supply Chain Processes for Sustainable Innovation in the Agri-Food Industry (Organizing for Sustainable Effectiveness, Vol. 5), Emerald Group Publishing Limited, Bingley, pp. 153-173. https://doi.org/10.1108/S2045-060520160000005015
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