Creating sustainable value through food waste management: does retail customer value proposition matter?

Abstract

Purpose

This research aims to explore retail managers' views on how food waste (FW) management activities contribute to sustainable value creation and how the customer value proposition (CVP) for a given food retailer interacts with their approaches to FW management.

Design/methodology/approach

A three-stage exploratory qualitative approach to data collection and analysis was adopted, involving in-depth interviews with retail managers, documentary analysis of multiple years of relevant corporate reports and email validation by seven major UK grocery retailers. Thematic content analysis supplemented by word similarity cluster analysis, two-step cluster analysis and crisp-set qualitative comparative analysis was undertaken.

Findings

FW management practices have been seen by retail managers to contribute to all forms of sustainable value creation, as waste reduction minimises environmental impact, saves costs and/or serves social needs, whilst economic value creation lies at the heart of retail FW management. However, retail operations are also framed by CVP and size of a retailer that enable or inhibit the adoption of certain FW management practices. Low-price retailers were more likely to adopt practices enabling them to save costs. Complicated cost-incurring solutions to FW were more likely to be adopted by retailers associated with larger size, high quality and a range of services.

Originality/value

This study is the first of its kind to empirically explore retail managers' perception of sustainable value creation through FW management activities and to provide empirical evidence of the linkages between retail CVP and sustainable value creation in the context of retail FW management.

Citation

Huang, I.Y., Manning, L., Wood, V., James, K.L., Millington, A., Grigoriadis, V. and Ward, S. (2022), "Creating sustainable value through food waste management: does retail customer value proposition matter?", British Food Journal, Vol. 124 No. 10, pp. 3201-3219. https://doi.org/10.1108/BFJ-06-2021-0693