Food waste reduction in supermarkets - Net costs and benefits of reduced storage temperature
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- 作者：Mattias Eriksson ; mattias.eriksson@slu.se" class="auth_mail" title="E-mail the corresponding author ; Ingrid Strid ; Per-Anders Hansson
- 关键词：Waste prevention ; Retail ; Shelf life ; Turnover
- 刊名：Resources, Conservation & Recycling
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：107
- 期：Complete
- 页码：73-81
- 全文大小：860 K
文摘
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Reduced storage temperature reduced food waste for all perishable products investigated.
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The most cost-efficient waste reduction was found for meat products.
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For dairy and cheese products, the costs of waste reduction exceeded the potential savings.