> Remember in context, we probably waste over 30% of the produce along the supply chain, seeking absolutely "perfect" blemish free apples in a tray, wrapped in plastic, cheaper than before.
over the last fifty years (or more?) grocery stores have evolved to have onsite bakeries/etc that take food that looks unappealing or would otherwise spoil soon and make them into prepared foods. Ready to eat meals, prepped ingredients, etc.
Though it's probably only down to 30% after efforts like these, though.
Really? I had always assumed that unsold food gets thrown away (or maybe at a best case donated), and supply chains for bakeries etc are 100% separate by design.
The local supermarket sells whole roasted chickens that you can buy hot and ready to eat. The ones that don't sell are deboned and shredded and used for chicken salad, barbeque "pulled" chicken, etc.
No. Maybe at Whole Foods? But at Publix/Kroger the chickens were in a separate fridge that customers never got to buy from or access and the chickens went straight from the truck into that fridge.
I say this as someone who worked Deli at Publix/Kroger and made those rotisserie chickens.
The unused chickens would get used for chicken salads and stuff like that, but we also threw alot of them away too. Everything the deli used at Publix was used just for the deli, at no point did we take stuff about to expire and use it for our stuff except for bread that had only a couple of days left from the bakery. We had our fridge and supply section and the grocery had their own section and the two rarely met.
over the last fifty years (or more?) grocery stores have evolved to have onsite bakeries/etc that take food that looks unappealing or would otherwise spoil soon and make them into prepared foods. Ready to eat meals, prepped ingredients, etc.
Though it's probably only down to 30% after efforts like these, though.