19 Dark Secrets About The Food Industry, From Employees

3.

“The amount of waste thrown away every single day by grocery stores. I worked in the meat department of a decently sized grocery store, and the waste there was nauseating. I kid you not, we would throw away an industrial-sized garbage bin worth of meat, fish, and poultry every single day. The expiration dates dictated everything, which is obviously a sensible policy to have, but they wouldn’t do anything about it. They wouldn’t donate it, let employees take it home, or make adjustments to the orders so we wouldn’t have to throw so much away.”

“The reasoning was always ‘better have too much than not enough,’ which I guess makes a little sense, but when I am throwing away dozens of pounds of tenderloins, center-cut fish, and shellfish per night, it’s too much. Mind you, this is one department of one grocery store.”

—u/Zastrow_Studios