The Sustainable Retail Summit provides a unique opportunity to learn first-hand how companies are taking positive actions and collaborating to overcome today’s biggest industry challenges. From eradicating forced labour, reducing and measuring food loss and waste to supporting healthier diets and lifestyles, the Sustainable Retail Summit provides practical sessions on how to implement change and meet these challenging demands head on.
Many talk about collaboration but the reality is that very few organisations actually understand the full extent of what collaboration entails or what can be achieved. Since 2015, the ECR Community Shrink & OSA group has been researching food waste with academia and Oliver Wyman. In this session, representatives of the ECR working group will share their insights to date on what is meant by collaboration, the barriers that get in the way, and introduce a new maturity model that retailers and fresh producers can use to assess their current state of collaboration. The session will include real world retailer and fresh producer case studies that illustrate how new ways of working together have grown sales, reduced food waste and improved freshness.
George Faigen and Jake Purvis of Oliver Wyman will be speaking at 1:45pm, October 2nd, in the session entitled "Be Fresh, Sell More and Waste Less: Defining Great Food Waste".
For the full event programme please click here.
Centre Mont Royal
2200 Rue Mansfield,
QC H3A 3R8
Phone: +1 514-844-2000