A recent study published in “Frontiers in Sustainable Food Systems” explores the intersection of food delivery services and food waste, highlighting the implications of anti-food waste regulations on promotional strategies within the Online-to-Offline (O2O) supply chain. Led by Guangye Xu from the School of Management at Nanjing University of Posts and Telecommunications, the research employs a game-theoretical approach to analyze how different promotional tactics can affect both food waste generation and business outcomes for restaurants and delivery platforms.
The study identifies three main promotional strategies: a no-promotion strategy, a price discount strategy, and a volume-based price discount strategy. Interestingly, Xu and his team found that the choice of promotional strategy by restaurants is largely unaffected by the severity of anti-food waste penalties. Instead, the platform’s optimal promotional strategy and the overall amount of food waste are significantly influenced by these regulations. “Under certain conditions, restaurants and platforms were able to achieve a win-win situation through promotion strategies,” Xu noted.
The research indicates that when anti-food waste regulations are relaxed, both restaurants and platforms are likely to adopt price discount strategies. Conversely, in scenarios where penalties are more stringent, platforms may find themselves compelled to accept either the price discount or volume-based discount strategies due to the proactive nature of restaurants. This dynamic suggests a shift in how businesses may approach promotions in response to regulatory environments.
For the energy sector, these findings present both challenges and opportunities. As food delivery services often rely heavily on logistics and transportation, a reduction in food waste can lead to more efficient energy use. By optimizing delivery routes and reducing excess inventory, companies can minimize fuel consumption and emissions. Furthermore, platforms that effectively implement promotional strategies to reduce food waste may not only enhance their sustainability credentials but also attract environmentally conscious consumers.
The study underscores the importance of regulatory frameworks in shaping business strategies within the food delivery industry. As governments consider stricter anti-food waste regulations, there is an opportunity for energy companies to partner with food delivery platforms to develop innovative solutions that promote efficiency and sustainability. By aligning energy initiatives with food waste reduction efforts, both sectors can contribute to a more sustainable future.
In summary, Guangye Xu’s research sheds light on the complex interplay between food delivery services and food waste management, suggesting that regulation can drive not only business decisions but also broader environmental benefits. The findings serve as a call to action for stakeholders in both the food and energy sectors to collaborate on strategies that support sustainability goals while also addressing the realities of commercial operations.
