Food losses means a reducing of supply food, which is used as intended, due to mismanagement, errors and
irregularities in its management processes, extending from the manufacturing to distribution. The concept, which
could facilitate measures to reduce food losses is strategy of Corporate Social Responsibility (CSR), having regard
to the responsibility of enterprises for their impact on society. The aim of this study was to analyze the causes of
losses in milk and dairy products at the retail level, which was the basis to determine limits and possibilities of
food recovery. Own survey showed that 40% of the losses were caused by exceeding the shelf life and 60% was
resulted from mechanical damage of the packs. The possibility of responsible product management and recovery
for transferred through non-governmental organizations to people in need was indicated in this study