Shelflation
Canadians may have thrown away close to $550 million worth of food at home in the last six months, due to “shelflation”
HALIFAX, N.S. (March 10, 2022) – A new term has entered the grocery industry’s always changing lexicon: “shelflation.” It is considered a close cousin of the now well-known term “shrinkflation.” While shrinkflation is considered a strategy which the food industry uses to reduce quantities of a food product without changing the price, “shelflation” is defined as when supply chain issues lead to overripe or less fresh food products making their way onto store shelves.1 This phenomenon ends up costing more to the supply chain and ultimately to the consumer.
Media Contacts
Dr. Sylvain Charlebois, Director Agri-Food Analytics Lab,
Dalhousie University
sylvain.charlebois@dal.ca
Janet Music, Research Program Coordinator
Agri-Food Analytics Lab,
Dalhousie University
janet.music@dal.ca
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