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There's a national chain of bakeries that operate in our town. They don't offer any discounts at the end of the day because that means that people won't pay full price but will soak up the left overs instead.

Selling seconds/discount items reduces waste but [in poorer areas in particular it seems, and more so with food] it acts as competition against your own full price product. Companies would rather produce waste than damage profits.

Of course there's a fine line and in some areas of commerce price discrimination based on spoilt" goods will be worth while. In large-scale food production the costs of food relative to the selling price are usually low and the negative effects of food wastage aren't born directly by those who do it, it's mainly the same effects as commercial over-farming. Wasting food causes floods (!) but the local bakery don't get the insurance bill and so don't care.