Final answer:
Stores can limit food waste by reducing prices for perishables nearing expiration, donating less attractive produce to animal farms, and giving away unsold edible food to those in need.
Step-by-step explanation:
According to paragraph 3, three ways that stores can increase the amount of food products that are consumed instead of thrown out are to reduce the price of perishable items like produce, meat, and dairy products at the end of the day, to donate unattractive produce to farmers for animal feed, and to donate edible food to organizations that distribute it to people in need.
Reducing prices at the end of the day is a strategy aimed at selling items that might otherwise go unsold and become waste. This not only helps in managing inventory but also makes food more affordable for consumers who are looking for bargains, thus ensuring less food is wasted. Donation of wilted or less visually appealing produce to farmers is a mutually beneficial practice, as it provides nutritious feed for animals while preventing the produce from becoming waste. Lastly, donating surplus edible food to charities or food banks helps in addressing hunger and reducing food waste. It aligns with the growing emphasis on sustainability and responsible consumption, which are essential in tackling the challenges of food distribution and waste highlighted by Nobel Laureate Amartya Sen.