然而，就實際損耗而言，研究表明，損耗發生在供應商端和零售端。例如，媒體對特易購的報道表明，特易購正在對其門店進行改造，以防止食品浪費。在面包方面，特易購目前浪費了其從供應商訂購的面包的一半以上(衛報，2016)。如果作為一個供應商,我是每天生產1000公斤面包如果樂購訂購從我每一天,現在訂單減少了50%,那我就有500個單位的剩下的這些可以作為研究顯示發送第二天樂購的面包會有保質期2 – 3天。但是，現在在第2天生產的1000k面包將會累積。第二天我就1500公斤的面包和特易購(Tesco)購買了500,第三天我就2000公斤的面包和特易購(Tesco)將購買500,第四天我就3500單位的面包,但500公斤的一部分生產2天將是一個浪費。第五天我會浪費1000公斤的面包等等。廢物的數量將以這種方式累積。
相當復雜(Amani， &Gadde, 2015)。這意味著，雖然食品的保質期延長與減少浪費是相關的，但它們之間可能沒有直接的關系。以上僅考慮賣方(買方相對於供應商)內部報告的損耗。在購物者的上下文中，仍然可能存在可變的動態。購物者最終可能會購買更多的商品，或者寧願在數據之前購買，而不是在過期日期之前丟棄產品。因此，為了完全減少浪費，這些變量也應該納入研究背景。
However, in terms of actual wastage, studies show that wastage occurs at both supplier end and in the retail end. For instance, media reports on Tesco indicates that Tesco is revamping its store operations in order to prevent the wastage of food. In terms of bread it is noted that Tesco is currently wasting more than half of the bread it orders from suppliers (The Guardian, 2016). So if as a supplier I was to produce 1000kg of bread per day and if Tesco was ordering from me every day, and now has reduced the ordering by 50 percent, then I would have 500 unit’s leftover and these could be sent the next day to Tesco as studies show the bread would have a shelf life of 2-3 days. However, 1000k bread now produced on day 2 will accumulate. Day 2 I would have 1500 kg of bread and Tesco would have purchased 500, Day 3 I would have 2000 kg of bread and Tesco would buy 500, Day 4 I would have 3500 units of bread, but part of the 500 kg produced on day 2 would now be a waste. Day 5 I will have 1000kg of bread wasted and so on. The amount of waste will accumulate in this fashion.
quite complex (Amani, &Gadde, 2015). This means that while shelf life extension of food and waste reduction is related, they might not have a straightforward relationship. The above only considers wastage as reported internally at the seller (buyer relative to the supplier). In the context of the shopper there could still be variable dynamics. A shopper might end up buying in larger volumes or might prefer best before data to throwaway a product and not the expiry date. So in order to reduce wastage completely, these variables should also be brought under study context.