| Resumo: | Food waste is one of the most important topics today. There are several studies that aim to tackle this problem, showing that most of the waste is found in the supply chain. That said, the sustainability of the supply chain is central to reducing food waste. In the contracts set between producer and retailer, the Minimum Life on Receipt (MLOR) criterion is established. This criterion dictates that a product is only accepted by the retailer if the time between when it is produced and delivered is above a pre-agreed value. MLOR is directly related to the shelf life of products, since it is usually calculated from it. This work will address the impact that the shelf life of products has on the production planning of those same products, since the products are perishable, deteriorating over time. In this dissertation a model of production planning of perishable products is adapted, varying several criteria and seeing the effect that the shelf life has on said planning. It is intended to link the shelf life with the MLOR, showing the effects on the supply chain, in order to reduce food waste.
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