Effect of the logistical capacities of organizations on food losses and waste

This research seeks to design a conceptual model that explains the loss and waste of food due to the logistical capabilities of small traditional fruit and vegetable traders. These are three: the ability to measure and reuse food loss and waste; the ability to estimate demand, display and store them properly, and the ability to determine routines, habits and shopping practices. The method will consist of conducting 350 surveys of small retailers in traditional markets, with a questionnaire designed on the basis of previous research, to finally apply structural equations in order to identify the relationship that exists between the logistics capacities of small traditional merchants and food loss and waste.