
Global food systems are facing an unprecedented challenge, with nearly 20% of the world’s food production either lost or wasted each year. This phenomenon, costing the global economy roughly US $1 trillion annually, is not merely an economic issue—it profoundly impacts food security, community livelihoods, and environmental sustainability. When produce spoils before it reaches consumers, it jeopardizes the nutritional needs of populations and intensifies greenhouse gas emissions due to decomposition. Reframing the Problem: Food Loss vs. Food Waste In discussions surrounding global food management, the terms “food waste” and “food loss” are frequently used interchangeably. However, these terms denote distinct