Food Loss and Food Waste

The document details Liverpool's commitment to reducing food waste in its Restaurants division. Although Liverpool is primarily a department store company, it also operates a small restaurant division that generates food waste. The goal is to manage and minimize this waste through responsible food management, from inventory to production processes, and to promote awareness among employees. Liverpool also partners with its supply chain to promote sustainable practices. As part of our commitment, we donate weekly unconsumed food in good condition to a local food bank through the "Al Rescate Por México" program.

Liverpool works to minimize food loss and waste through a number of initiatives, reinforcing its commitment to responsible business practices and social impact. These include:

1. Strict measurement: Liverpool invested in an upgrade of its restaurant management software, which provides for meticulous control of raw materials and tracking of food waste. It also strictly controls records for the commissary so that any surplus identified can be donated to food banks. To date, our restaurants have donated 1,655 kilos of food.
2. Across-the-board volume minimization: Based on its 2023 achievements, Liverpool designed comprehensive initiatives to further reduce food loss and waste in all of its employee cafeterias, food distribution centers and restaurant operations. Food loss was monitored strictly in all restaurants and Gourmet Experience areas, prompting us to begin a pilot program to explore alternatives for controlling it.
3. Transparent volume breakdown: Liverpool tracks volumes of food loss and waste by type and life cycle stage. This commitment to transparency enhances our ability to identify areas for improvement and effectively target interventions.
4. Measurable goals for the entire organization: Liverpool will be closely monitoring losses across all restaurants and Gourmet Experience areas through 2024, laying the foundation to set reduction goals for 2025. These initiatives are aimed at continuous progress and tangible results.
5. Supply chain engagement to reduce waste: Liverpool works together with partners across the supply chain to optimize logistics and significantly reduce food loss and waste. Our restaurants coordinate with distributors of perishable products to donate surplus to the Mexican Food Bank, supporting community initiatives and practicing sustainability throughout the supply chain.

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