Solution
Prevent food waste before it happens
The cheapest food waste to deal with is the food that was never over-ordered. Chopp focuses on the forecast, the point where waste is decided.
Where retail waste comes from
Perishable products have a short window to sell. When a store orders more than its customers buy in that window, the surplus is marked down, donated or discarded. Over-ordering is often a rational response to uncertainty: running out feels worse than throwing away.
Better forecasts reduce that uncertainty. When a store can see that a rainy Tuesday will sell fewer salads, or that a holiday weekend will move more bread, it can order accordingly.
Retail is a smaller share of global food waste than households, but it is concentrated, measurable and directly under the control of a few decision makers. See food waste in grocery retail for the published figures.
How forecasting helps
Order to demand
Base orders on predicted sales, not on last week’s order plus a safety margin.
Anticipate dips
Weather, schedules and holidays also predict quiet days, when over-stocking does the most harm.
Focus on perishables
Short shelf-life categories carry the highest waste risk per forecast error.
Client to provide · Results
Add verified results from Chopp pilots or customers (with permission). None were published on the archived site, so no waste-reduction figures are claimed here.
Ready to cut away the waste?
Tell us about your store or chain, and we will show you how AI sales forecasting can help you order the right products in the right quantities.