Jonathan Buring
If you are operating a food retail store — such as a supermarket or convenience store — then product shelf life is almost certainly a matter of serious concern.
Let’s take a closer look at some ways that a supplier — through improvements in the supply chain — can help food retailers reduce spoilage.
Many food suppliers are implementing more advanced, computer-monitored refrigeration equipment to ensure that the products (in their warehouse, and in the delivery trucks, for example) are kept at the ideal temperatures to minimize spoilage at all times. This refrigeration system may include dynamic, variable temperatures for different portions of the warehouse to ensure that each product category is being maintained at the ideal temperature — avoiding the problem of having to select a temperature that will work for a broad set of products.
Temperature control is one of the biggest contributors of food waste worldwide. Many companies use temperature controlled packaging but if a delivery truck takes longer to deliver foods than expected food items can spoil and go to waste.
With smart packaging each product has a thermostat that provides temperature readings in real time. This allows supply chain managers to track the temperature of food items in transit to make sure they are maintained at a safe temperature. Having a record of a product’s temperature prevents food from being thrown away prematurely.
Experienced suppliers work with retailers to identify and communicate priorities.
Replenishment strategies for food products will vary depending on the needs and priorities of a given retailer. For example, a high-end supermarket may choose to replenish foods that have not yet spoiled, but that have a poor shelf presentation. By understanding these priorities as an initial matter, the food retailer can communicate to the supplier and setup a schedule of replenishment that is more suitable.
Inspections at every level — from packaging to storage to transportation — must be implemented to ensure that product quality is being maintained throughout the food distribution process.
For example, an inspection at the warehouse may reveal that a pallet of goods was not being properly refrigerated and is therefore likely to spoil within a shorter period of time. This information could then be communicated to the food retailer, giving them an option to purchase those goods at a discount, perhaps, or even to receive an alternative, properly refrigerated pallet of goods.
Inspections can be difficult to coordinate, which is why many food suppliers have been incorporating data-driven tools for identifying products that have yet to be inspected (and for reminding employees to conduct such inspections).
Evaluating customer data — and taking steps to incorporate that data into one’s food distribution strategy — is critical to maximizing food shelf life.
Less popular items must be replaced if shelf life is a concern, and so must be monitored appropriately to avoid spoilage, while more popular items may not raise similar issues (due to replenishment occurring before risk of spoilage). This data is particularly valuable to a food supplier, who can ensure that the products being delivered are suitable for the expected sell date.
The Vice President of a family-owned, domestic and international food distributor based in New Orleans that services clients throughout a variety of industries, large and small.
