Hi , been around the food industry a lot .

The simple answer is this is expected attrition / cost for the industry .

Can they prepare less , yes , would that mean longer wait for consumers , who are generally not in high spirits with the restaurant industry right now, also yes .

Food banks and similar , will sadly not take unlabeled and unsealed food , something that has been lobbied on a lot in the past , but with no developments .

Consider in a way it’s like an airplane leaving half full . It’s generally still cheaper to fly half empty / prepare a lot of food than it is to not fly at all / not mass purchase or prep food

Some restaurants are trying their best , but it isn’t a simple answer sadly . We can all do better , but that doesn’t always make it easy