It depends. I know at my store they look at numbers from the previous year to predict how much we need that day; a lot of food gets thrown out but if a manager is keeping things tight there’s not as much food waste as you’d think, probably.

Like, not saying there isn’t a lot of waste; but at when it comes to fresh meat and seafood it really depends on the manager in charge and the predictions from the previous year. Like the meat all comes in vacuum sealed or ordered in expectation of the sale week; most seafood comes in frozen and the fresh stuff is ordered specifically for the sales week - there’s also the stuff corporate just wants in the case because it looks good even if it doesn’t sell like live shellfish or lamb. I’m sure it matters store by store, but I know my store for example doesnt move much seafood. So that’s our biggest waste; I think most people (I don’t live near the coast or a big river/lake) aren’t as comfortable dealing with seafood as they are red meat.