Challenges and barriers to implementing food waste reduction policy in supermarkets in Malta

Abstract

The purpose of this study is to examine the practices that Maltese supermarkets follow to prevent food waste, to identify challenges that hinder supermarkets from reducing food waste as well as to assess good practices by supermarkets in other countries. Semi-structured interviews were conducted with supermarket representatives and good practices from three case studies in New Zealand, Australia and the United Kingdom were drawn upon. Thematic analysis was applied in this study. The monitoring of previous sales, tracking of products with approaching expiry date, reduced pricing, free distribution of products, donation and an area for discounted and slow-moving products were among the practices that supermarkets in Malta follow to reduce food waste. The challenges identified in food waste reduction include stock rotation, product handling, limited storage and overstocking. Key themes that emerged from the case studies are the collaborative approach across the supply chain and the use of integrated digital tools. A sophisticated stock management tool and a new app feature that monitors and records food diversion from supermarkets to other locations were identified as good practices by supermarkets reviewed in the case studies. Most supermarkets in Malta are willing to use a mobile app to facilitate the redistribution of food to charities or to inform people about the availability of surplus food. Moreover, supermarkets find that a particular area for discounted and slow-moving products is very effective to prevent food waste.