<P> Retail stores can throw away large quantities of food . Usually, this consists of items that have reached either their best before, sell - by or use - by dates . Food that passed the best before, and sell - by date, and even some food that passed the use - by date is still edible at the time of disposal, but stores have widely varying policies to handle the excess food . Some stores put effort into preventing access to poor or homeless people while others work with charitable organizations to distribute food . </P> <P> Retailers also contribute to waste as a result of their contractual arrangements with suppliers . Failure to supply agreed quantities renders farmers or processors liable to have their contracts cancelled . As a consequence, they plan to produce more than actually required to meet the contract, to have a margin of error . Surplus production is often simply disposed of . Some grocery stores donate leftover food (for example, deli foods and bread past their expiration date) to homeless shelters or charity kitchens . </P> <Ul> <Li> Clarence Saunders (grocer) </Li> <Li> Sir John Cohen </Li> <Li> Sir Thomas Lipton </Li> <Li> Horatio G. Loomis, one of the organizers of the Chicago Board of Trade </Li> <Li> Hugh Mason, whose original shop in St. James's Market led directly to the founding of London's Fortnum & Mason </Li> <Li> William Fortnum, whose enterprise as a footman in the household of Anne, Queen of Great Britain in recycling the stubs of the royal candles led to the partnership that became Fortnum & Mason </Li> <Li> O.L. Rapson, the first manager at the Grand Rapids Hotel, and later a grocer in Marlin, Texas . </Li> <Li> John James Sainsbury </Li> </Ul> <Li> Clarence Saunders (grocer) </Li>

What do you call a person who works in a grocery store