This cross-sectional study examined fruit and vegetable waste (FVW) in retail stores of Shiraz from August 2022 to September 2023. The quantity of FVW was estimated as the proportion of unsold items to purchases, based on interviews with retailers. In addition, retailers were asked to provide their own waste estimates of the west, identify key waste stages, and describe reduction practices and packaging-related barriers. Data from 56 retail evaluations revealed seasonal FVW patterns. The highest waste, estimated by subtracting sales from purchases, was observed in the following products: in summer, lettuce and cucumber; in autumn, lettuce, apple, and tangerine; in winter, orange and apple; and in spring, lettuce. Retailer-reported waste highlighted cucumber and tomato in summer; lettuce and tangerine in autumn; potato in winter; and lettuce in spring. Retailers identified sorting as the primary waste-reduction method, followed by packaging and proper storage. They reported customer hand-picking increased waste, alongside challenges such as inaccurate demand forecasting and inadequate storage. High packaging costs were cited as a major barrier. In conclusion, this study indicated seasonal variations in FVW in Shiraz’s retail, and the need for targeted interventions to address challenges such as customer hand-picking and high packaging costs to reduce the waste.
Kazemi et al. (Fri,) studied this question.