Unsold food at the end of the day is a cost for food businesses. Selling it at a discount, while it is still safe and good to eat, is one way to reduce waste.
- For customers: buying end-of-day food is an easy way to save money and help reduce waste.
- For venues: a short deal posted before closing can bring in customers for food that would otherwise be thrown out.
- Only food that is safe to sell should be offered. Venues must follow their local food safety rules.
For official information and ideas, see your government’s food waste resources, such as Australia’s National Food Waste Strategy, WRAP (UK) and the US EPA.