### Dashboard Overview

This dashboard Crisp provides insights into what products at which DCs are at risk of expiring, so you can take action to reduce both food and financial waste.

**Note**: This dashboard is only available to UNFI Supply Chain by ClearVue or UNFI Insights subscribers.

The dashboard contains the visualizations shown in the following image.

#### Net Wholesale Dollars at Risk Over Time

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

#### Overview Tiles

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

#### Spoilage Risk by Product, Distribution Center

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

#### Spoilage Risk Detail

You can click the headers in this table to sort your products 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.

### Calculation Details

Crisp calculates spoilage risk by 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.

#### Spoilage risk calculation

To calculate spoilage risk, we first determine how many units you are forecasted to use during the weeks until expiration (set in the dashboard filters at the top of the dashboard) using the following calculation method:

**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, we take the total on hand quantities (by lot) over the next 5 weeks and compare it to the quantity we will use before expiration.

**total on hand quantity for weeks until expiration - forecasted units used before expiration=units at risk of spoilage. **

In this case, let's say we have 471 units total on hand for the weeks until expiration, so we calculate the spoilage risk as follows:

**471 total on hand units for the weeks until expiration - 253 projected units = 218 units at risk of spoilage**

**Note: **The total on hand quantity may come from multiple lots, but in the **Details** table, we only display lots that have spoilage risk. If it appears as though you will use up all the on hand units in the lots in the Details table, but you still show spoilage risk, there is likely an additional lot consuming units that is not displayed in the dashboard. For example, for the calculation above, let's say we needed inventory from two different lots to meet our forecasted demand (lot 1 has 207 units and lot has 264) which equals our total of 471 units on hand until expiration. Since we are projected to consume all of lot 1 before its expiration date, it has no units at risk of spoilage and only lot 2 (with it's 218 units at risk of spoilage) will display in the table.

#### Wholesale dollars at risk calculation

Once we know how many units are at risk of spoilage, we can calculate the wholesale dollars at risk.

To do so, we first get the unit price using the following calculation method:

**on hand dollar amount / on hand quantity= unit price **

Then, we calculate the at-risk dollars as follows:

**units at risk of spoilage*unit price= at-risk dollars**