Reducing food waste through smarter partnerships  

Food waste is a major global issue, with around 17% of global food production lost or wasted. This represents significant costs for businesses and has major environmental and social consequences.

Research conducted by Imen Nouira and Ramzi Hammami (Rennes School of Business), in collaboration with Sinan Salman and Suzan Alaswad (Zayed University), explores how surplus food can be better managed within supply chains.

A model to support better decision-making

Using a game theory-based model, the researchers analyse interactions between food suppliers and food banks, taking into account uncertainty in demand and product freshness.

One key finding is the identification of a freshness threshold beyond which it becomes more effective to donate products rather than sell or discard them. The study also shows that structured partnerships with charitable organisations can reduce costs, decrease waste, and improve access to food.

It further highlights the role of managerial decisions and public policies: maintaining high prices despite declining freshness can increase waste, while well-designed incentives can encourage donation.

Towards more sustainable supply chains

This research encourages companies to adopt a proactive approach to surplus management by integrating redistribution into their operations. It emphasises the need to adjust pricing strategies, optimize lead times, and invest in technologies that track product freshness.

Beyond business impact, the study contributes to broader societal goals by supporting more resilient food systems, improving food security, and reducing environmental impact. It also enriches teaching at Rennes School of Business through real-world, responsible decision-making cases particularly in the MSc in Logistics, Supply Chain and Purchasing.

Consult the research paper