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You can identify products at risk of expiring at specific DCs using the Spoilage Risk dashboard, so you can take action to reduce both food and financial waste. You can also use this dashboard to see expiration dates for products that aren’t at risk — set the Only Show Products at Risk? filter to No to see all your products and their expiration dates.

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Net Wholesale Dollars at Risk Over Time

This visualization helps you understand the cost impact of inventory at risk of spoilage and how it’s changed over time.

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Overview tiles

These tiles provide total at-risk units and dollars for the selected time period.

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Spoilage Risk by Product, Distribution Center

Hover for more details on how many wholesale dollars are at risk for a given product or at a specific DC. If a warehouse has an especially high dollar amount at risk, select it to filter the dashboard by that DC and identify products on its shelves that need to move quickly.

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Spoilage Risk Detail

You can sort this table by expiration date, weeks to expiration, weeks on hand by lot, and wholesale dollars at risk by lot. For aberrant or unexpected figures, we recommend contacting UNFI or the individual distribution center.

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Calculation details

Crisp calculates spoilage risk using UNFI forecast data, weeks until product expiration, and on-hand quantities to determine how many units will be in excess of the forecasted need.

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Spoilage risk calculation

To calculate spoilage risk, Crisp first determines how many units you’re forecasted to use during the weeks until expiration (set in the dashboard filters at the top of the dashboard): forecasted weekly units × weeks until expiration = units used before expiration For example: 50.6 forecasted weekly units × 5 weeks until expiration = 253 units used before expiration Then, the total on-hand quantities (by lot) over the next five weeks are compared to the quantity you’ll use before expiration: total on-hand quantity for weeks until expiration − forecasted units used before expiration = units at risk of spoilage In this case, if you have 471 units total on hand for the weeks until expiration: 471 total on-hand units − 253 projected units = 218 units at risk of spoilage Note: The total on-hand quantity may come from multiple lots, but the Details table only displays lots that have spoilage risk. If it appears as though you’ll use up all on-hand units in the lots shown in the Details table but you still show spoilage risk, there is likely an additional lot consuming units that isn’t displayed. For example, in the calculation above, if demand required inventory from two lots (lot 1 with 207 units and lot 2 with 264 units) totaling 471 units, and lot 1 will be fully consumed before its expiration date, only lot 2 (with 218 units at risk) displays in the table.

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Wholesale dollars at risk calculation

Once you know how many units are at risk of spoilage, you can calculate the wholesale dollars at risk. First, get the unit price: on-hand dollar amount ÷ on-hand quantity = unit price Then, calculate the at-risk dollars: units at risk of spoilage × unit price = at-risk dollars If you have any questions or experience issues, please reach out to UNFIinsights@unfi.com.