Less food loss and food waste
We are fully committed to minimising food waste in our operations. Throughout the entire supply chain, we do everything we can to sell products as effectively as possible and to repurpose surplus stock in a high-value way. For fresh produce, this currently translates into a sales rate of over 97%, thanks to well-planned stock management and careful storage. Anything that is not sold is repurposed as much as possible. And in line with the principles of the circular economy, the preference is for human or animal consumption.
What does Colruyt Group mean by food loss and food waste?
Worldwide, and therefore here in Belgium too, a third of total food production is lost. All the land, time, energy, raw materials and costs required to produce, transport, chill and/or prepare food are therefore wasted. This has a significant impact on our environment.
In the retail sector, too, it is inevitable that not all products will be sold (in time). Which is why we are fully committed to prevention in order to minimise food loss as much as possible. Any surplus that remains despite our efforts, we aim to repurpose to the highest possible standards, in line with the principles of the circular economy. In doing so, we follow the Moerman Ladder, which sets out the best way to manage food surpluses.
How do we reduce food loss and waste?
We have been working to reduce food loss for many years and continue to refine our approach. We combine prevention, optimisation and repurposing, both in our own operations and in collaboration with partners throughout the supply chain.
Using smart software, we tailor the range in our stores as closely as possible to expected demand. In doing so, we take into account factors such as the weather, seasonal influences, public holidays, holiday periods and even the World Cup. This helps prevent both shortages and surpluses.
Not every product sells equally well everywhere. By regularly analysing which products are selling less well in a specific shop or region, we adjust volumes or replace products. This ensures the product range better matches local demand and helps us minimise food waste.
Certain products must be stored, transported and sold at a cool temperature to prevent spoilage and bacterial growth. It is important that the cold chain is not interrupted. By using refrigerated trolleys during transport and when stocking the shop, our fresh and frozen products remain at the correct temperature. This ensures they stay fresh and of high quality, and helps us prevent food waste.
We invest in storage technologies and packaging that extend the shelf life of products. This helps to reduce food waste, both in-store and in consumers’ homes.
Even after purchase, we want to avoid food being thrown away unnecessarily. That is why we provide clear information, such as ‘look, smell, taste’ guidelines and targeted communication, so that our customers can assess and use products correctly.
Products that are unsold but still fit for consumption are repurposed as much as possible. This is achieved through donations to charitable organisations, clearance sales or processing into other products. In this way, products retain their value and we contribute to a more circular food chain.
Where are we today?
Smart packaging also contributes to less food loss
Reducing food waste isn’t just about planning and sales; it’s also about how products are packaged. That’s why we’re committed to smart, circular packaging solutions that protect products better and extend their shelf life. Today, 99.8% of our own-brand packaging is recyclable or reusable.
