Short-dated food stock is easier to manage when you identify it early. The problem starts when inventory gets older but nobody takes ownership of it. A product can sit quietly on a pallet while its

Surplus dry goods can look harmless when they are stacked neatly on warehouse pallets. The problem appears later when the stock continues occupying space, working capital remains tied up and product dates move closer. For

Excess frozen food can quickly become a warehouse problem. Freezer capacity is limited, while cancelled orders, production overruns and changing demand can leave businesses holding more stock than planned. The important thing is to act

Food surplus is edible food that a business has produced, purchased or stored but no longer needs through its normal sales route. It can come from overproduction, cancelled orders, seasonal changes, retailer decisions, packaging changes