Food Loss and Waste

This document outlines Liverpool’s commitment to reducing food waste within 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 practices—from inventory control to production processes—and to foster awareness among employees. Liverpool also collaborates with its supply chain to promote sustainable practices. As part of its commitment, Liverpool donates unsold, good-quality food to a food bank through the “Al Rescate Por México” program on a weekly basis.

Liverpool has implemented various initiatives to minimize food loss and waste, einforcing its commitment to responsible business practices and social impact. These initiatives include:

• Programs for rigorous measurement: Liverpool has invested in modernizing its restaurant management software, allowing for meticulous control over raw materials and food waste tracking. A detailed log has also been established to monitor commissary inventory and identify surplus items suitable for donation to food banks. To date, Liverpool has donated 2,352 kilograms of food.
• Holistic programs to minimize volume: Building on 2023 achievements, Liverpool has designed comprehensive initiatives to further reduce food loss and waste across its employee cafeterias, food distribution centers, and restaurant operations. In 2024, efforts continue to improve food control alternatives within Gourmet Experiences.
• Transparency in volume breakdown: Liverpool provides a detailed breakdown of food loss and waste volumes, categorized by type and stage within the food lifecycle. This commitment to transparency enhances their ability to identify areas for improvement and effectively target interventions.
• Measurable goals across the organization: Throughout 2024, Liverpool closely monitors food losses across all restaurants and Gourmet Experiences, laying the foundation to set reduction targets for 2025. These initiatives are designed to ensure continuous progress and deliver tangible results.
• Supply chain collaboration to reduce waste: Liverpool collaborates with partners across the supply chain to optimize logistics and significantly reduce food loss and waste. They coordinate with perishable goods distributors to donate surplus food to the Banco de Alimentos de México, supporting community initiatives and practicing sustainability across the supply chain.
• Volunteering at Food Banks: In 2024, Liverpool launched volunteer programs with the Banco de Alimentos de México, supporting efforts to pack and distribute food parcels created from donated goods to communities near BAMX distribution centers.

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