How to reduce waste through digital innovation: the Amadori experience

In the fresh produce sector, timeliness is essential to ensure quality and safety for consumers. Amadori, a benchmark brand in the Italian agri-food industry, faces the daily challenge of distributing on a large scale food products destined for almost immediate consumption in supermarkets, restaurants, bars and hospitality venues.

Any unsold product within normal shelf-life ranges generates additional costs linked to reprocessing activities, waste and disposal, with an impact also at environmental level.

“Investing in digital innovation together with Aton has helped the company optimise the sales process of 4 million kilograms of short shelf-life products during 2024, contributing to the reduction of food waste. A concrete step that confirms our daily commitment to a supply chain that is increasingly sustainable, focused on economic efficiency as well as environmental and social impact,” says Sandro Salvigni, Head of Digital Transformation at Gruppo Amadori.

The investment in digital technologies, through the adoption of the .one platform, has provided the entire sales network of over 400 people with near real-time information to support timely strategic decisions and improve business performance:

• through dynamic pricing models, personalised offers can be activated throughout the day, using price as a lever to encourage proper stock rotation
• real-time availability of data on products close to expiry enables the sales force to manage orders accurately
• customer service levels improve significantly thanks to the collection and management of claims integrated into the sales force application

All this translates into value for the various stakeholders involved:

• for the company: optimised and timely management of the sales process for short shelf-life products – 4 million kg in 2024 – limiting losses or costs associated with unsold items, improving operating margins and increasing the efficiency of the sales network;
• for the community and the environment: reduction of food waste and disposal needs, limiting environmental impact and making a tangible contribution to a more sustainable circular economy;
• for consumers: quality, safety and access to fresh products.