Impact of stores and customers' inventory decisions on food waste
Bouchra Bacha  1, 2@  , Yann Bouchery  2@  , Zied Babai  2@  , Zied Jemai  1, 3@  
1 : Université Paris-Saclay, CentraleSupélec, LGI, Paris, France
CentraleSupelec, Saclay, France.
2 : Centres d'excellence Supply Chain (CESIT), kedge
The Centre of Excellence for Supply Chain Innovation and Transportation (CESIT), KEDGE Businss School
3 : LR OASIS, ENIT, University of Tunis Elmanar, Tunisia

Food waste is present at any stage of the food chain, considerably in stores and households, and it has serious consequences for the environment and the economy. In this thesis, we will focus on food waste of perishable products in the last two stages of the food chain (stores and households) because they are particularly sensitive as the shelf life of these types of products decreases . At these levels, food can be wasted for several reasons. One of the principal reasons is consumer behavior. Our contribution is to find a trade-off between customer expectations and retail service level by proposing a unified optimization model that brings together all factors involved in food waste at the distribution and consumption levels to help retailers make the best inventory decisions that maximize their profit and minimize food waste in both stages

 


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