Implement dynamic pricing strategies for perishables

Train staff on proper food handling and storage

Read Retailers: Solutions for Grocery Waste by ReFED

Implement "ugly produce" sections or programs,

such as Peko Produce or SPUD

Get involved in the

10 x 20 x 30 Initiative (Consumer Goods Forum)

Offer sustainable meal kits to reduce consumer food waste, like Fresh Prep

Optimize inventory management systems

Donate surplus food with FoodMesh, Second Harvest or Feeding America