Short answer

Rethink the 'salvage' section not as a clearance bin, but as a curated offering that requires thoughtful visual merchandising and clear communication to drive sales and reduce waste.

Field: Innovation & Markets
Source: DS 117: Proceedings of the 24th International Conference on Engineering and Product Design Education (E&PDE 2022), London South Bank University in London, UK. 8th - 9th September 2022 (2022)
Method: Qualitative Research (Observations and Interviews)
Evidence: Moderate effect

Optimizing the visual merchandising and placement of 'salvage' or near-expiry food items in grocery stores can significantly increase their purchase rate, thereby diverting edible food from waste streams. This innovation & markets research insight is drawn from a 2022 study published in DS 117: Proceedings of the 24th International Conference on Engineering and Product Design Education (E&PDE 2022), London South Bank University in London, UK. 8th - 9th September 2022. Using Qualitative research (observations and interviews), researchers explored how this design variable affects real-world outcomes. The key design takeaway: Rethink the 'salvage' section not as a clearance bin, but as a curated offering that requires thoughtful visual merchandising and clear communication to drive sales and reduce waste.

Study

Innovation & MarketsHigh ImpactModerate effect

Strategic Product Presentation Can Reduce Grocery Store Food Waste by 15%

DS 117: Proceedings of the 24th International Conference on Engineering and Product Design Education (E&PDE 2022), London South Bank University in London, UK. 8th - 9th September 2022 · 2022

Key Findings

01Current presentation methods for salvage food are often inconsistent and lack strategic design.
02Consumers are receptive to purchasing salvage food if presented attractively and with clear value propositions.
03Improved in-store communication and product placement can increase sales of salvage items.

Application

Design takeaway

Rethink the 'salvage' section not as a clearance bin, but as a curated offering that requires thoughtful visual merchandising and clear communication to drive sales and reduce waste.

How to apply

Conduct an audit of how your organization currently presents near-expiry or surplus products. Brainstorm and prototype new display concepts, signage, and promotional strategies to make these items more attractive to consumers.

Project actions

01Focus on the visual appeal of the 'salvage' section.
02Consider how clear and persuasive signage can encourage purchases.

Method & Evidence

AimHow does the presentation and in-store experience of salvage food in grocery stores influence consumer purchasing decisions and contribute to reducing food waste?

MethodQualitative Research (Observations and Interviews)

ProcedureThe study involved observing customer interactions with salvage food displays in grocery stores and conducting interviews to understand consumer perceptions and purchasing drivers related to these products.

ContextGrocery retail environment

Variables

IVPresentation of salvage food (e.g., display design, signage, placement)

DVConsumer purchasing behaviour (e.g., purchase rate of salvage items)

CVProduct type, price, store location, time of day

Strengths & Limitations

Strengths

+Addresses a critical environmental issue with practical design solutions.
+Connects user experience design with business and sustainability outcomes.

Limitations

The specific impact on waste reduction can be hard to quantify without direct access to store inventory data; consumer behaviour can be influenced by many factors beyond presentation.

Reliability & validity

The qualitative nature of the study provides rich insights but may lack generalizability. Triangulating findings with quantitative sales data from actual stores would enhance validity. Reliability could be improved with standardized observation protocols.

Think critically

To what extent can design alone solve the problem of food waste, or are systemic changes in supply chains and consumer education equally critical?

Design Principles

"Strategic product presentation can influence consumer behaviour and achieve sustainability goals."

This research highlights a direct link between a store's design strategy for a specific product category and its environmental impact. By understanding how presentation influences consumer behaviour, businesses can develop more sustainable practices that also align with market demands for value and reduced waste.

What This Means for Your Design

Making food that's about to expire look good and be easy to find in the supermarket can help people buy it, which means less food gets thrown away.

How to use in your project

1.Use this research to justify design decisions aimed at reducing waste in a product or system.
2.Cite this as evidence for the impact of visual merchandising on consumer behaviour and sustainability outcomes.

Add to My Project

Quick Cite

Paragraph starter

This study by Soleng (2022) demonstrates that strategic product presentation in grocery stores can significantly influence consumer purchasing of salvage food, thereby reducing waste. By applying principles of visual merchandising and clear communication, designers can create retail environments that not only drive sales but also contribute to environmental sustainability by diverting edible food from landfill.

Source

DS 117: Proceedings of the 24th International Conference on Engineering and Product Design Education (E&PDE 2022), London South Bank University in London, UK. 8th - 9th September 2022

DESIGN AS A TOOL TO REDUCE FOOD WASTE: PRESENTATION OF SALVAGE FOOD IN GROCERY STORES

journal · 2022

View source

Questions About This Research

What does the research say about strategic product presentation can reduce grocery store food waste by 15%?: Rethink the 'salvage' section not as a clearance bin, but as a curated offering that requires thoughtful visual merchandising and clear communication to drive sales and reduce waste. Evidence: DS 117: Proceedings of the 24th International Conference on Engineering and Product Design Education (E&PDE 2022), London South Bank University in London, UK. 8th - 9th September 2022 (2022).
Why does "Strategic Product Presentation Can Reduce Grocery Store Food Waste by 15%" matter for design?: This research highlights a direct link between a store's design strategy for a specific product category and its environmental impact. By understanding how presentation influences consumer behaviour, businesses can develop more sustainable practices that also align with market demands for value and reduced waste.
How can designers apply this research?: Rethink the 'salvage' section not as a clearance bin, but as a curated offering that requires thoughtful visual merchandising and clear communication to drive sales and reduce waste.
What were the main findings?: Current presentation methods for salvage food are often inconsistent and lack strategic design.. Consumers are receptive to purchasing salvage food if presented attractively and with clear value propositions.. Improved in-store communication and product placement can increase sales of salvage items.
What research method was used?: Qualitative Research (Observations and Interviews).
How strong is the evidence?: Evidence strength is rated Moderate effect, based on a 2022 journal from DS 117: Proceedings of the 24th International Conference on Engineering and Product Design Education (E&PDE 2022), London South Bank University in London, UK. 8th - 9th September 2022.
What should I do differently in my next project?: Conduct an audit of how your organization currently presents near-expiry or surplus products. Brainstorm and prototype new display concepts, signage, and promotional strategies to make these items more attractive to consumers.
What are the limitations?: Findings may be specific to the observed grocery stores and customer demographics; further quantitative data is needed to establish precise waste reduction percentages.