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Bakery Waste - The Latest Initiatives

by Colin Peacock, ECR Retail Loss Group

Description

For a typical supermarket, bakery can typically be 30-40% of the surplus food, and while re-purposing, charity, community and store colleague donations and animal feed can help keep the products inside the human & animal food chain, there is much more that needs to be done to prevent the surplus in the first place. In this session, we will hear about the new ideas, technologies and approaches the retailers in the working group are trialling and deploying to better manage bakery waste.

18

Nov

15:00

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Date and Time
Nov 18th - 3pm UK Time
Location
Virtual

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