What is the best way to handle produce that is slightly overripe but still edible?

The best way to handle produce that is slightly overripe but still edible is to discount it for quick sale or use it for prepared items. This approach not only minimizes waste by ensuring the overripe produce is utilized effectively but also meets customer needs. Offering discounts can attract customers looking for deals, and utilizing overripe fruits or vegetables in prepared items—such as salads, smoothies, or even baked goods—can enhance the variety available in the store while ensuring the product is consumed before it becomes inedible.

Discounting encourages sales of produce that might otherwise go unsold, thereby reducing food waste and promoting sustainable practices. By transforming overripe items into prepared food options, the store can also add value and cater to customers seeking convenience. This proactive handling of slightly overripe produce aligns with good management practices in the produce department.