Food Waste
Around the World

Roughly one third of the food produced in the world for human consumption every year gets lost or wasted. MySales Labs helps to prevent a lack of coordination between suppliers, retailers and buyers, which helps to reduce food waste by 50%.

Not just Morally Wrong

According to Food and Agriculture Organization of the United Nations more than 30% of all food produced globally is never eaten, and the value of this food is worth over 1 trillion $. Meanwhile 800 million people go to bed hungry every night. That is 1 in 9 people on the planet who are starving or malnourished. Food waste is a massive market inefficiency, the kind of which does not persist in other industries. Food loss and waste also amount to a major squandering of resources, including needlessly produce greenhouse gas emissions, contributing to global warming and climate change.

Food produced per capita each year (kg)


Produce & waste

In Europe and North America per capita waste by consumer is between 95 and 115 kg a year, while in sub-Saharan Africa, south and south-eastern Asia, consumers each throw away only 6-11 kg a year.
If just one-fourth of the food currently lost or wasted globally could be saved, it would be enough to feed 870 million hungry people all around the world.

Per capita food losses and aste, at pre- and at- consumption stages (kg/year)


Waste & losses

Food loss and food waste occurs through the supply chain, from initial production down to final household consumption.In developing countries 40% of losses occur at post-harvest and processing levels while in ndustrialized countries more than 40% of losses happen at retail and consumer levels.

Food wasted by stage at which wasted (%)


Stages of waste

In developing countries food waste and losses occur mainly at early stages of the food value chain, beacause of undeveloped harvesting techniques, storage and cooling facilities. Meanwile in industrialized countries food is wasted and lost mainly at later stages in the supply chain. Big part in this takes lack of coordination between actors in the supply chain.

share of losses

Main reasons for food waste
in Retailing

  • 23%

    Orders Planning

    Over order of products, forecast errors, system errors, discrepancy between sales volume and stock

  • 18%

    Price List

    Non-market prices, prices are higher than competitors ones

  • 15%

    Influence of Promotions

    Product was not sold, promotion was not successful, or goods were replaced by promotional products

  • 13%

    Product Range

    Discrepancy between product range of the store and the real commodity turnover

  • 11%

    Delivery time

    Delayed delivery, long period between deliveries, incorrect orders schedule what leads to sharp fluctuations of stock

  • 7%

    Staff Qualification

    Lack of qualified staff, food is not exhibited when it is in stock, lack of price tags or unpresentable view on shelf

  • 5%

    Bad-quality food

    Hidden production defect, packing defects, invalid product labeling

  • 4%


    Too big amount of own production, like cooking and bakery, because of forecast errors

  • 3%

    Other Reasons

    Lack of qualified staff, food is not exhibited when it is in stock, lack of price tags or unpresentable view on shelf


How MySales Labs helps
to prevent food waste in Retailing


Modern technology

MySales Labs provides Demand Forecasting module with high accuracy of results, which is achieved through the processing of Big Data, the selection of the best mathematical models, analysis of dependent factors, Artificial Intelligence and Machine Learning.


Equilibrium point

Price Optimization module by MySales Labs helps to form an optimal price, on account of which not only the maximum benefit will be achieved, but the amount of wasted food due to overvaluation will be minimized.



Stock Replenishment module by MySales Labs optimizes the system of auto-orders, based on precise analysis and data forecasting it creates specific order for each shop, which allows to optimize the stock and significantly reduce percentage of wasted food and prevents running out of stock.



To reduce food waste and optimize income, Promotion Modeling by MySales Labs helps manage full cycle of promotions through neural networks and machine learning algorithms, focusing on consumer buying behaviors, demand forecasts, prices and promo mechanics modeling.

share of losses

Main reasons for food loss
in Production

  • 27%

    Orders Planning

    Lack of co-planning with retail, forecast errors, system errors, over stock of raw materials

  • 14%

    Quality of Raw Materials

    Food can not be shipped in time. Poor quality of raw materials, which leads to poor-quality food.

  • 9%

    Rejected Food

    Hidden production defects, marking defects, packing defects, etc.

  • 22%

    Minimum Production Outcome

    Food can not be shipped in time or shipment is too large.

  • 11%


    Production without pre-order or because of the inability to produce a shipment less

  • 17%

    Warehouse Management Systems

    Lack of modern accounting systems for movement of food in the warehouse

How to prevent food loss
in Production

For efficiently reducing food waste and loss, it is necessary to analyze and forecast variation of necessary food quantity not only at the retail level,
but also at the production level. In order to do so, MySales Labs recommends their clients to share forecasts whit suppliers, which can help manufacturer
be able to plan production and his supply chain more efficiently.