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A long-time employee of a major food chain has sparked debate after being terminated for what many consider an act of kindness. The worker, known as Sabri, distributed unsold sandwiches to homeless people instead of throwing them away—a decision that ultimately cost him his job after three decades of service. His story raises important questions about corporate policies, food waste, and compassion in today’s business environment.
Employee fired after sharing unsold food with homeless
After dedicating 30 years to the same company, a counter server and refreshment attendant at a Starbucks located in Marseille Provence Airport’s Terminal 1 received shocking news. The man, referred to as Sabri, was informed of his dismissal during a disciplinary meeting in mid-March. His offense? Distributing food items that would otherwise be discarded to people in need.
Every evening around 8 PM when his shift ended, Sabri collected sandwiches and other food products approaching their expiration date. Rather than seeing these perfectly edible items thrown away, he chose to share them with homeless individuals residing near the airport and other airport workers. This practice continued openly for some time before management took action against him.
“I started with the homeless people—we know them all. Some have been there for more than 20 years. I know a lovely woman of great dignity who never asks for anything, not even water,” Sabri explained to regional media. After serving the homeless community, he would distribute any remaining items to cleaning staff and security personnel.
The situation mirrors other cases where individuals face serious consequences for seemingly benevolent actions, such as the man who won a substantial settlement after a shaving injury, highlighting how corporate policies sometimes clash with human compassion.
Conflicting accounts about company knowledge and policy
The dismissed employee maintains that his actions were conducted openly, without attempting to evade security cameras. “My management was aware, as was the airport’s operational director,” he stated to local media. According to Sabri, his supervisor actually encouraged the practice, seeing practical benefits beyond the humanitarian aspect.
“There was overproduction, and my supervisor told me it was good to continue. Otherwise, he would have to leave the airport premises to dispose of items in special garbage bins, which costs money,” Sabri explained, suggesting the arrangement served both compassion and convenience.
SSP Group, which owns numerous restaurant chains and franchises in the sector, has neither confirmed nor denied prior knowledge of the employee’s routine. However, the company firmly stated that “no employee has the right to leave with merchandise intended for disposal. Such items must be thrown into designated garbage containers unless contractually specified in franchise agreements.”
The company’s human resources department further detailed in the termination letter that “all losses must be recorded in the stock management system on the same day they occur.” Sabri counters this claim, insisting that “all merchandise was recorded by my supervisor” before distribution and that he “would not have taken any risks for my career or the company.”
This situation brings to mind how even the most careful employees can face unexpected termination, similar to cases where disruptions in normal business operations can lead to serious consequences, though typically in different contexts.
Legal battle and broader implications for food waste
Sabri isn’t alone in his situation. Three colleagues from the same group were also dismissed for similar reasons. All four former employees have decided to challenge these terminations through labor courts. “We won’t let this go,” asserts Sabri, who stands by his actions and expresses pride in having “given food to those who needed it.”
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The case highlights the complex relationship between corporate policies and efforts to reduce food waste. France has implemented several laws aimed at combating food waste, most notably the Garot Law, which since 2016 has required large food retailers to establish donation agreements with food aid associations. This obligation was extended to collective catering operators in 2020 but still doesn’t apply to commercial restaurant operators.
While rendering consumable food unfit for consumption is prohibited under French law, discarding food entirely remains legal. This creates a gray area where perfectly edible food can be thrown away rather than given to those in need—a situation that many, including Sabri, find morally problematic.
The case raises important questions about corporate social responsibility and whether companies should prioritize strict adherence to policy over reducing waste and helping vulnerable populations. What began as one person’s well-intentioned actions has now transformed into a legal battle with potential implications for how businesses handle unsold food.
Public reaction and potential for change
The story has generated significant public interest since emerging on April 14, 2025. Many observers have expressed support for Sabri and his colleagues, questioning whether termination was a proportionate response to what they view as an act of charity rather than misconduct.
Food waste remains a significant global issue, with approximately one-third of all food produced worldwide being lost or wasted. In France alone, estimates suggest that 10 million tons of food are wasted annually, while many citizens struggle with food insecurity.
Advocates for reducing food waste argue that cases like Sabri’s highlight the need for more comprehensive legislation and corporate policies that encourage donation over disposal. Some companies have already implemented successful food donation programs that satisfy both legal requirements and ethical considerations.
As Sabri’s case proceeds through labor courts, it may establish important precedents for how similar situations are handled in the future. The outcome could potentially influence corporate policies regarding unsold food and employee discretion in preventing waste, particularly in an era of increasing concern about sustainability and social responsibility.
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