An important challenge present in the retail setting is the handling of perishable goods, that is, those products for which there is a limited time to consume them. One example of all is food. It is clear that implementing improved management strategies is crucial since it can greatly decrease food waste by selling food prior to its sell-by date. Perishable retailers face the challenge of maximizing profitability and in addition trying to reduce food waste as well. This thesis focuses on the construction of a method for optimizing replenishment policies and the application of discounts for perishable products in a robust setting with respect to the parameters modeling the customers’ preferences.