Time: 14:00-16:00, 22 May 2026
Speaker: Luo Na, PhD in Operations and Supply Chain Management, University of Auckland, New Zealand; Associate Professor, School of Public Administration, Dongbei University of Finance and Economics. Her research mainly focuses on food loss reduction and food supply chains. She has published more than 30 papers in SSCI/SCI-indexed journals as the first or corresponding author, including leading international journals such as IJPR, IJPE, TFSC, JBR and Transportation Research Part E.
Abstract:
This study distinguishes between the actual quality deterioration of products and consumers' perceived quality deterioration, and reveals the mechanism through which pre-sales strategies reduce food waste. The results indicate that the hybrid sales model achieves the optimal reduction in food waste when the effort cost is below a specific threshold, and performs particularly well in scenarios where consumers are highly sensitive to product quality. In contrast, the pure pre-sales model gains advantages when the effort cost is excessively high or the cycle of product appearance changes is relatively long.Although the hybrid sales model generally outperforms both the pure spot sales model and the pure pre-sales model in waste control, it does not always deliver maximum profitability. This reflects the inherent trade-off between waste reduction and profit maximization objectives in supply chain operations. Robustness checks, including shared quality information settings and non-linear deterioration rates, further verify the effectiveness of the hybrid sales model amid complex supply chain environments. This research also offers practical guidelines for retailers regarding inventory management, demand forecasting and strategy selection, grounded in consumer perceptions and operational cost structures.
