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TORONTO — On a cool-but-sunny February day in Toronto’s west end, a temperature-controlled truck pulls up at the rear of a Metro grocery store, where pallets of food about to reach their sell-by date sit waiting. It's time for the Daily Bread food bank’s weekly pickup. Each package of meat, loaf of bread and deli item has been carefully inspected before ending up on the loading dock. For grocers, selling perishable items means making continual choices about every item on display — especially the

TORONTO - On a cool-but-sunny February day in Toronto’s west end, a temperature-controlled truck pulls up at the rear of a Metro grocery store, where pallets of food about to reach their sell-by date sit waiting. It's time for the Daily Bread food bank’s weekly pickup.

On a cool-but-sunny February day in Toronto’s west end, a temperature-controlled truck pulls up at the rear of a Metro grocery store, where pallets of food about to reach their sell-by date sit waiting. It's time for the Daily Bread food bank’s weekly pickup.

For grocers, selling perishable items means making continual choices about every item on display — especially the ones nearing the end of their shelf life.

On a cool-but-sunny February day in Toronto’s west end, a temperature-controlled truck pulls up at the rear of a Metro grocery store, where pallets of food about to reach their sell-by date sit waiting. It's time for the Daily Bread food bank’s weekly pickup.