Northeastern business professor John Lowrey recently published a paper stating that donation of perishables improves stores' profitability by making room for more appealing—and higher priced products—and drawing discerning rather than price-conscious shoppers.

Supermarkets and food banks complement one another in the U.S. food supply chain, a Northeastern professor studying food waste says. By donating less-than-perfect fruits and vegetables to food banks, supermarkets replenish their shelves with higher-priced, higher-quality goods, thus boosting profits.