this post was submitted on 14 Jun 2026
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So, here's a problem: food logistics is a massive, complicated morass of infrastructure. Getting food from the area where it's produced to the area where there are people who want to eat it is difficult. A lot of individual steps have to go right for a bell pepper grown in Coahuila to show up in a grocery store in Tokyo, unspoilt and ready to eat.
The timing of when the pepper is picked, how fast it will ripen and how long until it spoils is built into the steps of the supply chain. The cost of the logistics system for distributing food, and the overhead for managing and containing the chaos, is probably substantially higher than the cost of actually producing the food.
The point being, when the bell pepper is at the store it is now ready for consumption. It will be there 2, maybe 3 days, and then if it is unsold it is at least halfway to rotten. Now at this point you want to try to redistribute it, which will require another supply chain, but there isn't time to figure out where to send an overripe bell pepper or who would want to eat it, or to pack it and ship it and then unpack it and hopefully use it before it's completely rotten.
Refrigeration is a wonderful technology that has brought massive reduction of food waste, but it has limits. You can't un-ripen a fruit. Trying to re-ship food at this point would not be worth the cost, and ultimately would create environmental harms that would outweigh any benefit.
Always buy local, as much as you can!
Okay, that's true for fresh produce with a minimal shelf life. But we also do that for shelf stable (like dried, canned, jarred) foods which can much more reasonably be donated after their display date.
And that's assuming some sort of centralised donation scheme, and not just mandating the stores donate to a local foodbank or such - which would make it a bit more feasible to donate some fresh produce.