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Agriculture 2015, 5(3), 626-648; doi:10.3390/agriculture5030626

Estimated Fresh Produce Shrink and Food Loss in U.S. Supermarkets

1
Economic Research Service, U.S. Department of Agriculture, 1400 Independence Ave., Mail Stop 1800, SW, Washington, DC 20250-1800, USA
2
MobiSave, 712 5th Avenue, 14th Floor, New York, NY 10019, USA
3
Beacon Research Solutions, 4556 N. Beacon St. No. 3, Chicago, IL 60640, USA
4
Nielsen Perishables Group Inc., 1700 West Irving Park Road, Suite 310, Chicago, IL 60613, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Michael Blanke
Received: 15 April 2015 / Revised: 16 April 2015 / Accepted: 28 July 2015 / Published: 4 August 2015
(This article belongs to the Special Issue Fresh Produce Wastage)
View Full-Text   |   Download PDF [647 KB, uploaded 4 August 2015]   |  

Abstract

Data on fresh fruit and vegetable shrink in supermarkets is important to help understand where and how much shrink could potentially be reduced by supermarkets to increase their profitability. This study provides: (1) shrink estimates for 24 fresh fruits and 31 fresh vegetables in U.S. supermarkets in 2011 and 2012; and (2) retail-level food loss. For each covered commodity, supplier shipment data was aggregated from a sample of 2900 stores from one national and four regional supermarket retailers in the United States, and this sum was then compared with aggregated point-of-sale data from the same stores to estimate the amount of shrink by weight and shrink rates. The 2011–2012 average annual shrink rates for individual fresh vegetables varied from 2.2 percent for sweet corn to 62.9 percent for turnip greens and for individual fresh fruit ranged from 4.1 percent for bananas to 43.1 percent for papayas. When these shrink estimates were used in the Loss-Adjusted Food Availability data series, annual food loss for these commodities totaled 5.9 billion pounds of fresh fruit and 6.1 billion pounds of fresh vegetables. This study extends the literature by providing important information on where and how much shrink could potentially be reduced. Precise comparisons across studies are difficult. This information, combined with information on available and cost-effective technologies and practices, may help supermarkets target food loss reduction efforts though food loss will never be zero. View Full-Text
Keywords: food loss; food waste; fruit; retail; shrink; supermarket; vegetables food loss; food waste; fruit; retail; shrink; supermarket; vegetables
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Buzby, J.C.; Bentley, J.T.; Padera, B.; Ammon, C.; Campuzano, J. Estimated Fresh Produce Shrink and Food Loss in U.S. Supermarkets. Agriculture 2015, 5, 626-648.

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