No kale left behind: A new supple management method to limit perishable waste
Many of us know that sting of disappointment when we realize our fridge contents are seriously past their prime. Imagine that on a much bigger scale, like the nearly $54 billion in perishable retail food lost in the U.S. in 2011. That problem helped compel operations management researchers to devise a method for a timelier and less costly distribution of perishable inventory under simultaneous, multiple types of demands.
Source: ScienceDaily