Fruits and vegetables in retail: the best practices to manage your shelves and fight food waste
One figure to have in mind: 4 times more waste in the fruits and vegetables department than in the other shelves.
That’s why Smartway teams launched the Fresh Operating System, a dedicated solution to fight waste on fruits and vegetables. And to ensure success in shelves, retailers must optimize their fruits and vegetables management through simple, effective strategies and good practices.
Optimizing your fresh fruits and vegetables management
Since 2012, Smartway teams have been fighting food waste and maximizing the life cycle of products in stores. Obviously, we couldn’t leave out this crucial subject of fresh produce waste.
In this guide about fruits and vegetables in retail, we have compiled our tips and smart practices to ensure that this department, crucial to your overall performance, offers the right freshness to meet your customers’ expectations.
Concrete and easy-to-do strategies in shelves
What will you find in this guide dedicated to fruits and vegetables in retail?
- Concrete advice focusing on the “first range”, from the opening to the closing of the stores
- Crucial hours you need to focus on
- Basics and reminders about the freshness expected in shelves and the sources of spoilage
- Better practices regarding “hits” products
- Essential steps for a successful fruit and vegetable management
- The KPI you need to follow
An answer to consumers expectations
According to the study “French people and fruits and vegetables” conducted jointly by Smartway and OpinionWay, for almost 9 out of 10 French people (87%), quality/freshness is the most important factor in choosing a brand.
For 67%, freshness is the 1st criterion that encourages them to buy fruits & vegetables in bulk, exæquo with price!
Some interesting figures to act now to ensure freshness of your fruits and vegetables, right?
By maximizing the potential of their fruits and vegetables section, stores ensure long-term performance.