At the same time, the carbon footprint of the grocery store's whole system is amortized over everyone who gets their food there. It's not just so one person can

At the same time, the carbon footprint of the grocery store's whole system is amortized over everyone who gets their food there. It's not just so one person can walk around, but to serve a large percentage of local residents over the course of each week. (To be fair, a lot of them drive their own cars, so that needs to be taken into account as well.) The food comes in on densely-packed semi trucks, on reusable pallets stacked with largely recyclable or reusable distribution packaging, which is sent back to the distribution center to be used again on the next delivery. There's an economy of scale with some long-developed efficiency tactics that, at least in my area, delivery services just can't touch. It is certainly true that grocery stores throw out food that goes bad before it sells. What do services like Blue Apron (or their suppliers) do with perishables that aren't up to par?