The Hidden Waste in Grocery Stores: Behind the Scenes of Produce Culling

Waste in the grocery store industry is a complex issue that can be both eye-opening and concerning. One of the most significant areas of waste is in the produce section. While a significant portion of the food sold in grocery stores is designated as shelf-stable and can last for years, perishable items like produce are often subject to higher rates of waste. In this article, we will explore the practices behind produce culling and its impact on overall food waste in grocery stores.

Introduction to Produce Culling

Produce culling refers to the practice of removing damaged or unsightly produce from the shelves and binning them before they are sold. This process is often necessary to ensure that the produce on display looks fresh and appealing to customers. However, it also leads to significant amounts of wasted food. A book about this topic was written by a female author who worked at a Walmart in the produce section, highlighting the extent of this issue.

Common Practices in Grocery Stores

During a visit to a local Big Box grocery store, I witnessed a produce manager in the produce section using a large garbage can to dispose of imperfect produce. This includes culling outer leaves from lettuces, rearranging piles of oranges, and discarding green potatoes.

In the meat section, there is often a “discounted” section where meat is sold at a reduced price, but it must be sold by a certain date or thrown away. At SAMS CLUB, the “churn” rate is particularly high, with a 25% discount on meat products. The store manager told us that meat in the display must be sold within five days of the discount sticker date. If not, it is discarded.

The Impact of Perishable vs. Shelf-Stable Products

The difference in waste between perishable and shelf-stable products is stark. While shelf-stable food items such as canned goods can last for a year or more, fresh produce often requires more frequent culling to maintain its freshness. This is why grocery stores often designate specific sections for frozen foods, which can extend the shelf life of perishable items.

With this in mind, the percentage of produce waste can vary significantly based on the size of the store, the produce manager's expertise, and the budget set for known loss. In my experience as a produce manager, we actively work to minimize known loss, which is a larger concern in a perishable department compared to a grocery aisle with canned or shelf-stable items.

Measuring Produce Waste

To get a more accurate picture of produce waste, it is important to look at the value and volume of shelf-stable items, frozen foods, and fresh produce. By extrapolating these figures, one can gain a better understanding of the overall waste in a grocery store.

Another useful method is to review public financial disclosures. By examining the Form 10K of publicly traded companies in the grocery industry, one can find detailed information on waste and losses at various stores.

Conclusion

The hidden waste in grocery stores is a significant issue that affects both the environment and the bottom line of grocery retailers. By understanding the practices behind produce culling and the impact of perishable versus shelf-stable items, we can work towards reducing food waste and promoting more sustainable practices in the grocery industry.

If you have any questions or would like to delve deeper into this topic, feel free to reach out. And if you are a grocery store manager or employee, implementing even small changes can make a big difference.