Final answer:
Unsold fresh food after the last flight of the day should either be donated, repurposed for future flights if safety permits, or disposed of to prevent health risks and avoid contributing to the planet's growing waste problem.
Step-by-step explanation:
When considering what happens to unsold fresh food after the last flight of the day, airlines and airports face a significant issue given that foods meant to be eaten hot should be kept hot and those meant to be eaten cold should be refrigerated until served. If any perishable leftovers are not refrigerated promptly or are left at temperatures between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours, they must be disposed of to prevent foodborne illnesses. Solutions to manage unsold perishable foods include donation to local food banks or shelters, repurposing for other flights within a safe timeframe, or, as a last resort, throwing them out. The last option raises concerns about increasing planetary waste, a pressing issue as space for garbage dwindles.