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Bread and other bakery and confectionery products waste in selected retail stores

cris.virtual.author-orcid0000-0002-0884-4772
cris.virtualsource.author-orcidab1f9b46-e5e8-4a82-a252-afe8439d7642
dc.abstract.enIn order to fill the knowledge gap on the reduction of losses and waste of bread and other bakery and confectionery products (BBCP) in the selected retail level, studies have been conducted to estimate the scale of waste of this type of food at retailers, cause of occurrence of such losses have been determined, along with methods of limiting and preventing this phenomenon. Data about the scale of losses have been collected by monitoring diary from the sample of small shops (N = 5), bakeries with own shops (N = 5). Additionally data from a retail network (N = 29 shops) taken from the cash register system. The qualitative data came from 9 individual in-depth reviews with trade experts. The analysis of the data shows that the total volume of losses in BBCP trade in small shops was around 2 kg/week (excluding goods returned for reprocessing). Based on the value BBCP’s losses in the retail network accounted for 42% of the total losses. Moreover, they reach 20% of the bakery & confectionery department turnover. The BBCP returns from trade to reprocessing were recorded at 8-10% of the average daily order value. The 3 main categories of causes behind this phenomenon have been identified: related to the organisation of the bakery section at the retailer, the manner of displaying products and human errors. The ways of preventing losses and waste in the examined product category have also been named. The obtained results can be used for developing programs and strategies to limit trade losses in bakery & confectionery sections. The examined product category should be understood to be the main goal of indexation programs and other steps aiming to limit food waste.
dc.abstract.plW celu wypełnienia luki w wiedzy z zakresu redukcji strat oraz marnotrawstwa pieczywa i pozostałych wyrobów piekarsko-cukierniczych (BBCP) na poziomie handlu detalicznego przeprowadzono badania, mające na celu oszacowanie skali marnotrawstwa tej żywności w wybranych placówkach handlowych. Określono także przyczyny ich występowania oraz sposoby ograniczania i zapobiegania temu zjawisku. Dane o skali strat z małych sklepów (N = 5) i od właścicieli piekarni z własnymi sklepami (N = 5) zebrano stosując dziennik pomiaru, a z sieci handlowej (N = 29 sklepów własnych) pobrano je z systemu kasowego. Danych jakościowych dostarczyło 9 indywidualnych wywiadów pogłębionych z ekspertami z handlu. Z analizy danych wynika, że łączna skala strat w handlu BBCP w małych sklepach osiągnęła wartość około 2 kg/tydzień (nie włączając zwrotów do przetwórstwa). W ujęciu wartościowym straty BBCP w sieci handlowej stanowiły 42% wartości całkowitych strat. Natomiast w odniesieniu do wartości obrotu w ramach działu pieczywo/cukiernia wyniosły 20%. Zwroty BBCP z handlu do przetwórstwa osiągały do 8-10% średniej dziennej wartości zamówienia. Zidentyfikowano 3 główne kategorie przyczyn tego zjawiska, tj.: związane z organizacją działu pieczywa w jednostce handlowej, sposobem ekspozycji produktów i błędami ludzkimi. Wskazano także sposoby zapobiegania stratom i marnowaniu badanej kategorii produktów. Uzyskane wyniki mogą być wykorzystane do opracowania programów i strategii ograniczających straty w handlu na dziale pieczywo/cukiernia. Badaną kategorię produktową należy uznawać za główny cel programów waloryzacji i innych środków mających na celu ograniczenie marnotrawienia żywności.
dc.affiliationWydział Ekonomiczny
dc.affiliation.instituteKatedra Ekonomii i Polityki Gospodarczej w Agrobiznesie
dc.contributor.authorGoryńska-Goldmann, Elżbieta
dc.date.access2026-01-07
dc.date.accessioned2026-01-07T09:25:46Z
dc.date.available2026-01-07T09:25:46Z
dc.date.copyright2022-12-16
dc.date.issued2022
dc.description.abstract<jats:p>In order to fill the knowledge gap on the reduction of losses and waste of bread and other bakery and confectionery products (BBCP) in the selected retail level, studies have been conducted to estimate the scale of waste of this type of food at retailers, cause of occurrence of such losses have been determined, along with methods of limiting and preventing this phenomenon. Data about the scale of losses have been collected by monitoring diary from the sample of small shops (N = 5), bakeries with own shops (N = 5). Additionally data from a retail network (N = 29 shops) taken from the cash register system. The qualitative data came from 9 individual in-depth reviews with trade experts. The analysis of the data shows that the total volume of losses in BBCP trade in small shops was around 2 kg/week (excluding goods returned for reprocessing). Based on the value BBCP’s losses in the retail network accounted for 42% of the total losses. Moreover, they reach 20% of the bakery &amp; confectionery department turnover. The BBCP returns from trade to reprocessing were recorded at 8-10% of the average daily order value. The 3 main categories of causes behind this phenomenon have been identified: related to the organisation of the bakery section at the retailer, the manner of displaying products and human errors. The ways of preventing losses and waste in the examined product category have also been named. The obtained results can be used for developing programs and strategies to limit trade losses in bakery &amp; confectionery sections. The examined product category should be understood to be the main goal of indexation programs and other steps aiming to limit food waste. </jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.number4
dc.description.points40
dc.description.versionfinal_published
dc.description.volume24
dc.identifier.doi10.5604/01.3001.0016.1148
dc.identifier.eissn2450-7296
dc.identifier.issn2657-781X
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6612
dc.identifier.weblinkhttps://rnseria.com/article/161148/en
dc.languageen
dc.language.otherpl
dc.relation.ispartofAnnals of the Polish Association of Agricultural and Agribusiness Economists
dc.relation.pages65-79
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enfood waste
dc.subject.enbread and other bakery and confectionery products
dc.subject.enretail
dc.subject.enreasons
dc.subject.enwaste prevention
dc.subject.plmarnowanie żywności
dc.subject.plpieczywo i pozostałe wyroby piekarsko cukiernicze
dc.subject.plhandel
dc.subject.plprzyczyny
dc.subject.plzapobieganie marnowaniu
dc.titleBread and other bakery and confectionery products waste in selected retail stores
dc.title.alternativeMarnowanie pieczywa i pozostałych wyrobów piekarsko-cukierniczych w wybranych placówkach handlu detalicznego
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue4
oaire.citation.volumeXXIV