1、A two-level integrated production inventory model for perishable items in consideration of reprocessing;
5、Signs of a store in trouble: Stocking fewer perishable items, storing non-perishables in refrigerated cases to make them look full, and "dummying up" shelves with empty boxes.
4、Open up your pantry and gather non-perishable items such as canned soups, beans, and pasta to take to your local food bank.
6、Give gifts with thought: When giving food as a gift, avoid highly perishable items and make an effort to select foods that you know the recipient will enjoy rather than waste.
3、It's very helpful to be in a vehicle with some perishable items - fish are even better, because fish go bad.
2、Reduction of loss of perishable goods in the SCM: Monitoring and guaranteeing that perishable goods such as food are appropriately transported to avoid loss because of the perishable items spoiling.