When I worked in the meat department at Sam’s Club, we had to dye any meat we threw away green. The idea was that this was clearly marking it as inedible and di

When I worked in the meat department at Sam’s Club, we had to dye any meat we threw away green. The idea was that this was clearly marking it as inedible and discouraging dumpster divers from eating it so they couldn’t sue us over getting sick. If they did eat it and get sick, it gave us plausible deniability because we obviously tried to make them not eat it and there’s nothing more we could do within reason. I’m not an attorney and don’t know the case law, but I don’t think these sorts of risks are merely hypothetical. Big corporations don’t like wasting labor (even a few minutes per day for a few employees per store adds up to millions at Walmart scale) so if they’re doing it, there’s a good reason. I guess it might not be the reason they told us but I can’t imagine why else I’d be dying meat green as I tossed it.