[mcaravey]

At the bakery I run we have to make a small number of extras of each product to account for issues (e.g. malformed roll, dropped on the floor while packing, sliced incorrectly, etc.). When we first investigated places to donate the edible excess products, most places wouldn’t accept it, were only open one day a week, required us to deliver the excess during the four hour window they accepted donations, and so on. As a result a lot of stuff goes to the trash, and is treated as the cost of goods sold. It sucks, but to avoid that we’ve got our in-house software dialed in to avoid as much waste produced as possible and we donate the excess whenever we can.