Food waste prevention, reduction, and recycling of organic waste

Food waste solutions follow a three-tiered approach: prevent, reduce, and recycle. Prevention targets upstream inefficiencies—better cold chains, smarter inventory, and clearer expiry labeling reduce spoilage before it starts. Retailers and consumers play a key role through surplus redistribution and mindful consumption. Reduction minimizes waste generation. Institutional kitchens and processors optimize portioning, packaging, and logistics. Public procurement can adopt zero-waste catering and sustainable sourcing.

Recycling recovers value from unavoidable waste. Composting enriches soil; anaerobic digestion yields biogas and biofertilizer; Black Soldier Fly (BSF) bioconversion extracts protein for feed; and BioCNG or advanced biofuels convert organic streams into clean energy.

These pathways are supported by MRV systems, circularity indices, and decision dashboards that track diversion rates, emissions savings, and resource recovery. Cities like Seoul and San Francisco have embedded food waste into zero-waste strategies, while emerging economies can scale decentralized models. This integrated approach reduces methane emissions, enhances soil health, and supports low-carbon energy—making it vital for climate resilience and sustainable urban infrastructure.