In supply chain of the grocery trade, dairy products face special challenges due to shelf life and the order-delivery rhythm. The occurrence of food loss can be influenced by means of demand forecasting and an efficient replenishment process. The occurrence of food waste depends on the functions of the entire supply chain. Even a small change in the demand forecasting or replenishment process can have a significant impact on the amount of food waste.

Design science research was used as the main research method for the research part. The first step in this was an analysis of the current situation, in which the strengths, weaknesses and areas for development of the current forecasting and replenishment of dairy products were identified through interviews and data analyses. Design science research continued with the definition of goals, the implementation of planning and development work. At the end, it was assessed how well the development proposals met the objectives. Due to the relevance of the topic, the loss management of stakeholders and the delivery routes of the products were investigated.

The challenges identified in the work are related to the lack of cooperation between the teams, the guidance of the seasons and celebrations, the skills of the users and the shortcomings of the folder structures and the content of the replenishment process. In addition, the minimum order quantities set by suppliers and the lack of follow-up of best-before-date distributions were perceived as particular challenges. Based on these, targeted development proposals were presented, some of which were concretely implemented in this diploma thesis.