Food waste reduction in supermarkets - Net costs and benefits of reduced storage temperature

A case study was performed using three years of data on cheese, dairy, deli and meat product waste in six Swedish supermarkets, together with published data on microbiological growth at different temperatures and on the energy requirement for cold storage at different temperatures. Food waste was found to be reduced with lower storage temperature for all food products tested. This measure gave increasing net savings in terms of money and greenhouse gas emissions for meat products with decreasing storage temperature. Deli products had net savings close to zero, while for dairy and cheese products there were net losses, since the costs of reducing storage temperature exceeded the potential savings. Therefore, reducing storage temperature has the potential to reduce waste, but at a total net cost. However, a net benefit can be achieved if the measure is only introduced for products with high relative waste, low turnover and high value per unit mass.