Global food production is immense, yet a significant portion goes to waste, exacerbating environmental and economic challenges. Approximately one-third of all food produced worldwide, equivalent to 1.3 billion tons annually, is lost or wasted. This squandering accounts for 8% of global greenhouse gas emissions, mainly due to methane from decomposing food in landfills. Moreover, the resources expended in producing wasted food are staggering, including water, land, energy, and labour, constituting a waste of $1 trillion annually. The environmental toll extends further, with deforestation, habitat destruction, and biodiversity loss driven by agricultural expansion to meet excessive demand. Economically, food waste incurs direct losses for producers, retailers, and consumers, estimated at $680 billion in industrialised countries and $310 billion in developing nations. Addressing food waste presents an opportunity to alleviate these burdens, conserve resources, reduce emissions, and enhance food security and economic resilience globally.