Food Waste Prevention and Economic Incentives to Redistribute Surplus Foods from Food Retailing

Open online seminar with Jørgen Dejgård Jensen, Department of Food and Resource Economics.

About the seminar

The study presented in this seminar examines the economic mechanisms and incentives behind retailers’ donation of surplus foods for charitable purposes, using Denmark as an illustrative case.

Building on desk research, stakeholder interviews, estimated retail food prices and a systems theory framework, the study examines retailers’ economic incentives to donate versus three alternative strategies for use of surplus foods in nine food categories.

The results suggest a ranking of these four strategies – some days before expiry, and on the expiry date – from the retailer perspective and from a broader systems perspective. There is however also substantial variation in these estimated net costs and values.

How to participate

The seminar is open to all.
The seminar will take place online via Zoom