Reducing food waste and boosting profits through inventory management : the case of small slovenian bakeries

english

2025

volume 23, issue 3

food waste minimization   Slovenia   sustainable economy

Univerza na Primorskem, Fakulteta za management
(Obvezni izvod spletne publikacije)

This article explores the role of inventory management in reducing food waste and improving economic performance in selected Slovenian bak eries, contributing to a more efficient, environmentally responsible and sustainable economy. Using semi-structured interviews with key bakery personnel and an in-depth analysis of business documentation, our study applies the Economic Order Quantity (EOQ) model and Newsvendor mod el to test the following two hypotheses: (H1) improving inventory manage ment at Bakery 1 can reduce total annual procurement costs by more than 15% without causing spoilage or raw material waste, and (H2) minimizing food waste at Bakery 2 may not necessarily align with maximizing profit. The findings confirm that applying these models can enhance production and procurement planning, demonstrating that while cost reductions and waste minimization are achievable, they may not always be fully aligned. The study underscores the importance of strategic inventory management in balancing financial and environmental objectives in small bakeries.

26.06.2026