Video Case Study
How E.Leclerc saved €70,000 through food waste reduction
Fresh products have the best margins in the store and the least room for error. Order too much, and it’s waste. Order too little, and it’s a lost sale.
Rethinking fresh product ordering from the ground up
E.Leclerc’s Verdon-sur-Mer and Lesparre stores took that problem to the root with Kaizen Institute, rebuilding how fresh products are ordered, tracked, and replenished day to day.
Building the future of grocery retail, one store at a time
Turning waste reduction into real savings
The results speak for themselves: bakery waste is down to 4.68%, deli waste to 3.81%, and €70,000 already sits in savings, and the goal is to reach €100,000 by year-end.
E.Leclerc’s results aren’t an exception, they’re what happens when fresh product management gets the same rigor as any other part of the operation. Kaizen Institute’s retail offer is built to do exactly that: rethink ordering, tracking, and replenishment so grocery retailers stop losing margin to waste and lost sales.
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