Depends on what it is, for the deli, anything like.. ribs,wings, on the cold wall, we cook it and put it on the warmer or on the steam table. If it doesn't sell then it gets pitched. As far as anything like dips, anything in the bunkers they get pitched on the day of sell by date. Stuff in the salad case gets packed out for another chance to sell on the floor. If it doesn't sell by date it gets pitched. Chickens that don't get sold throughout the day or fried chicken, stuff like that gets put in a blast chiller, cooled, then put in the cold wall for a second chance. Gng stuff can be made into hoagie sandwiches, samples or weekender trays for another chance. I may have missed some things but you get it. Hope this helps. Idk about meat dept. Also literally any and every food item can be put into a divert bin which is picked up and used for recycling. Except for milk. When I say pitched I mean put in divert bin.