Lidl Ireland has launched its 'Waste Not, Want Not' initiative in Ireland in a bid to combat food waste, according to Shelflife Ireland.
A range of chilled food will have prices reduced by up to 90% on the day they reach their best before date, with prices as low as €0.90. The range will include fresh meat, poultry, fish, salads, cooked meats, milk and yoghurts. They are products that can no longer be sold due to the close proximity to being "out-of-date", however are still suitable to eat. The retailer currently does this in the UK, Netherlands and Belgium.
The reduced products will be clearly displayed in a separate area of the chilled section of the store. This will be refreshed daily.
Lidl Ireland will now roll this out to all stores in Ireland.
Reducing food waste is becoming an increasingly important issue. Research compiled by the Food and Agriculture Organization of the United Nations (FAO) estimates that approximately one-third of all food produced in the world is lost or wasted. This has a huge impact on the environment, wasting freshwater, fertilizer, cropland and landfill volume. As food rots in landfill it releases methane, a potent greenhouse gas. Estimates suggest that the global food system is responsible for up to one third of all human-caused greenhouse gas emissions, making it one of the largest contributors to climate change.
'Waste Not, Want Not' will help to further reduce the amount of food waste Lidl is creating. The retailer already donates surplus food through its charity partner FoodCloud and since 2017 it has donated 1.6 million meals to charities across Ireland.
As retailers, suppliers and manufacturers are put under increasing pressure from the public to be more sustainable, initiatives such as this will help the retailer to stand-out, offering a point of differentiation for environmentally conscious shoppers. It will also help Lidl to further appeal to those looking for low prices.
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Find out more about the impacts of food waste and how to help reduce it on our reducing food waste hub.
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