A new study from the University of California San Diego's Rady School of Management found that dynamic food pricing could help keep more perishable items out of landfills, reducing food waste by 21% or more.
The practice encourages retailers to establish a system that determines when grocery stores should reduce the price of perishables depending on their inventory and expiration date. This allows grocers to change the price of food throughout the day — instead of maintaining a fixed, daily price — beginning from when foods arrive on the shelf until they expire.
