Earlier quoted context omitted.
When I lived in Brooklyn, the standard at most fruit/veg vendors was to have the best stuff inside and the bruised stuff outside (e.g., at 40cents/lb discount.) We usually brought from the outside and did the math on whether the recoverable portion was worth the discount. Unfortunately the supermarkets do not work this way -- they seem to have one class of goods. I'm not sure what happens to their bruised goods, but…
I believe supermarkets then sell it to the next group, which are restaurants or wholesale purchasers that send to factories. Highly unlikely that non-rotten food of supermarket quality is wasted.
I live in the US and 10 years ago ate almost entirely out of dumpsters. Grocery stores throw out perfectly good food every day. If you ask in front they'll say they donate it, but in back there's a dumpster full of cartons of eggs with one egg cracked, and packaged food that's a day past its sell-by date. We waste an absurd amount of food.