According to a recent LinkedIn post from Too Good To Go, the company describes food waste as a structural outcome of how food businesses plan production and manage inventory rather than a series of isolated errors. The post notes that grocery retailers keep shelves full ahead of fully known demand, which inherently creates surplus, particularly in bakery, prepared foods, fresh produce, and refrigerated categories.
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The post highlights that roughly 30% of food in grocery retail goes unsold each year, which can meaningfully affect profitability amid tight margins and rising sourcing costs. It further suggests that food waste is tightly linked to core operational levers such as forecasting, merchandising, production planning, and inventory management, framing waste reduction as an operational efficiency opportunity rather than only a sustainability goal.
From an investor perspective, the message implies that solutions which help retailers integrate surplus management into normal operations could unlock both cost savings and margin protection. Too Good To Go’s emphasis on surplus as a controllable operational variable may indicate strategic positioning around analytics, demand forecasting, and value recovery tools, potentially enhancing its relevance to large grocery and food-service clients.
The focus on high-priority fresh categories also points to segments where partners may see the greatest financial impact from waste reduction initiatives. If the company can demonstrate measurable reductions in unsold inventory for enterprise customers, it could strengthen its competitive position in the food waste and retail-operations technology space and support future growth and monetization opportunities.