*3.2. Practice*

The theme of practice, which also emerged from the employees' perspective, contained well-defined and agreed-upon in-store operations. The practices among the three supermarkets were uniform since they belong to the same retail chain following the same guidelines. According to the staff, certain tasks and handling of different situations were

directly decisive for food waste, and they considered the practices as combinations of both causes of food waste and measures to prevent food waste. The analysis of qualitative data identified several general causes and measures within this theme. The results have been presented hereunder in the order in which the tasks were usually performed in the FV department.
