Rady School of Management

Can Supermarkets Curb Food Waste With Dynamic Pricing Deals and Discounts? | Eater

"A recent study from a university business school used economic modeling to show that gradually adjusting prices for perishable foods across their shelf life—not just last-minute clearance discounts—can significantly curb grocery-store food waste (the study estimates about a 21% reduction) and also help lower costs for consumers; the author stresses that dynamic pricing complements waste-diversion and labeling reforms, that valid price signals are essential, and that technical barriers (such as standard UPCs not tracking item-level expiration dates) must be addressed using technologies like GS1 extended barcodes." - Katie Rodriguez