Examine the role of supermarkets in supply chain management of fruits, vegetables and food items. How do they eliminate number of intermediaries?

Use it to frame why supply chain efficiency for perishables matters: large losses occur between harvest and retail, and at retail itself.

• FAO estimates about 13% of food produced is lost after harvest and before retail; UNEP reports 19% of food available to consumers, about 1.05 billion tonnes, is wasted in retail, food service and households.
• The op-ed calls for digital traceability so produce moves faster, and better cooling at markets, gaps that any shorter, organised supply chain for perishables must close.