Around 30-50% of all food produced is lost or wasted, according to UN FAO statistics. Food loss occurs primarily during production, storage, and handling stages, accounting for 48% of total loss, while food waste occurs mainly during processing, distribution, and consumption. Reducing food loss and waste could close the projected 2050 food gap by 22% and help achieve global food security despite population growth. Various interventions are needed along the entire supply chain from farmers and producers to retailers, restaurants, and consumers.