By Samuel Gomes Rodrigues Jr.
Corporate food waste has become commonplace and a normalized practice in restaurants and grocery stores. Sources show some of the leading reasons for food waste can be attributed to grocery stores and chain-restaurants. Some of these reasons include overproduction, culling of edible foods for sake of aesthetics, over preparation of food and unnecessarily large portions, and a “lack of financial incentive” for companies to prevent or responsibly manage food waste. Corporations find it more profitable to waste edible food than donate it to those in need.
Many businesses tend to say their wasteful practices are due to a fear of legal troubles connected to exposure to potential pathogens in food or false accusations. However, these fears are unjustified due to the Bill Emerson Good Samaritan Food Donation Act of October 1st, 1996, which requires States to adopt legislation to protect those who donate food in good faith from civil or criminal liability should such donated food later cause harm to recipients as long as there is no evidence of gross negligence or intentional harm. Poor policy planning is also a contributor to food waste. Confusing and overly protective food safety policies such as confusing sell by and best by labels also cause retailers, restaurants, and consumers to throw out edible food rather than consuming it or donating it to the hungry.
Working Class Americans were promised that support for MAGA and a vote for Trump would lead to lower food prices, healthier food availability, and an end to corporate control over food. In return Americans received an increase in food prices, food deserts and swamps, and more corporate food waste leading to more empty Working Class American stomachs.
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