Rotisserie chickens in the trash: I worked in a supermarket and saw shocking food waste every day | Ann Larson

Ann Larson, a former supermarket cashier and author of "Cleanup on Aisle Five," revealed significant food waste, particularly with rotisserie chickens, during her employment. She observed that stores intentionally overstocked rotisserie chicken displays to appear more appealing to customers, even if it meant discarding unsold products. Larson recounts a specific instance where a deli employee mentioned tossing out approximately sixteen rotisserie chickens the previous night. This practice involved workers arriving before dawn to prepare dozens of chickens, with continuous roasting and replenishment throughout the day to maintain a full appearance. The waste occurred at the end of the day when any remaining chickens were discarded. Larson, who is also a fellow with the Economic Hardship Reporting Project, highlights this issue as a behind-the-scenes practice not visible to shoppers. The article suggests this overstocking strategy contributes to substantial food waste within the supermarket industry, while employees often face financial struggles. The author's experience underscores a disconnect between consumer perception of abundance and the operational realities of food retail, including the environmental and ethical implications of discarding edible food.