*4.3. An Overview of Causes and Measures: Policy, Practice, People, Product*

In order to develop comprehensive strategies for reducing food waste at the retail store level, four different aspects should be included: policy, practice, people, and product. Previous studies have mostly focused the reduction strategies on policies and practices [24]. In this study, the authors have highlighted the fact that while policies and practices are important, the results also show that the role of employees, customers' behaviour and details about the products must be taken into account to handle the causes and measures. Our results complement and extend the findings from prior literature on food waste causes and waste reduction practices. The authors have not been able to find a hierarchy between the four different aspects, since they interact and influence each other both positively and negatively. Some of the aspects are more important and relevant than others depending on what product is examined, but all aspects are needed to develop a comprehensive strategy to prevent retail food waste. Taking into account all four aspects when planning the work also provides the department with a security system against food waste, meaning that if one part fails, the other parts will mitigate the mistake. For instance, if an order is made that exceeds the need, there are other routines that well-trained employees can apply to prevent waste, such as ensuring correct handling and storage and boosting sales through temporary price adjustments and changes in exposure. Just as the causes are manifold, the solutions to problems which arise are also multifarious. Policy, practice, people and product are crucial parts of the effective implementation of waste-reducing practices.
