What does Aldi do with unsold food?

I'm curious to know, what exactly does Aldi do with the food that doesn't sell by the end of the day or week? Do they simply discard it, or do they have a more sustainable approach to managing their unsold inventory? It would be interesting to understand their practices in this regard, as it could have implications for both the environment and the community they serve. Are there any programs or initiatives in place to ensure that this food is not wasted, and if so, how does Aldi go about implementing them?