This document outlines the methodology and strategy for developing a sustainable food system in the Brussels-Capital Region. It was created through a co-construction process involving international and local exchanges as well as workshops with over 100 local stakeholders. The resulting strategy has seven points, one of which is to reduce food waste. This will be accomplished by decreasing waste at the source in households, canteens, restaurants and shops through education and initiatives. Remaining unsold or surplus food will be promoted for recovery and redistribution to food aid organizations. The overall goals are a 30% reduction in food waste by 2020 and increased cooperation between supermarkets and food aid associations.