This research paper examines global food waste, highlighting its massive economic, environmental, and social toll while exploring cutting-edge solutions like AI, gene editing, and smart packaging.
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About one-third of food produced for human consumption, equal to around 1.3 billion tonnes per year, is lost or wasted globally.1 In the EU alone, over 58 million tonnes of food waste are generated each year, valued at 132 billion euros. Meanwhile, more than 42 million people cannot afford a quality meal every other day.
Food is wasted at various stages, from production to the consumer level, resulting in global food insecurity, environmental harm, resource inefficiency, and economic losses. Tackling this issue requires technological innovation, policy action, and most importantly, behaviour change.
In 2023, households accounted for 53 % of EU food waste (≈69 kg per person), with processing/manufacturing 19 %, restaurants and food services 11 %, retail 8 %, and primary production 10 %.2 Globally, losses before retail remain substantial, about 14 % from post-harvest up to (but excluding) retail, according to the FAO Food Loss Index.3
Factors Contributing to Food Waste and its Effect
At the farm level, pest and disease infestations, as well as extreme weather conditions such as droughts, floods, or unseasonable temperatures, can damage crops. In addition, poor storage and transport, overproduction, strict quality standards, and unpredictable consumer demand also contribute to food waste.3 At the consumer level, inadequate planning, misinterpretation of expiry date labels, and a lack of awareness or motivation are key drivers. These factors, combined with systemic inefficiencies and inadequate food management skills, lead to significant food loss and waste throughout the system.
It is also useful to distinguish postharvest loss (unintentional, quantitative losses from farm to table) from postharvest waste (intentional rejection of edible food that does not meet expectations), both of which contribute to overall inefficiency.4
It is essential to tackle food waste not only to address ethical and economic concerns but also to protect the environment and conserve limited natural resources. Reducing food waste helps lower greenhouse gas emissions and reduces pressure on landfills. Furthermore, it supports food security by ensuring that more food reaches those in need.
Innovative Strategies to Reduce Food Waste
Over the years, scientists have developed several innovative strategies to address the growing global problem of food waste. Some of the effective approaches are discussed below.
Gene editing techniques
Plant gene editing represents a major breakthrough in plant breeding, enabling precise modifications to plant genomes at unprecedented speed. CRISPR–Cas9, which stands for Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR), and CRISPR-associated protein 9 (Cas9), is a leading gene-editing tool that can target specific genome regions and introduce beneficial traits across a wide range of crops.4
Researchers also use the CRISPR-Cas9 technique to modulate gene expression by targeting regulatory elements, such as promoters and enhancers, where transcription factors bind. Creating new alleles in these regions can fine-tune gene expression, thereby enhancing the overall function of the genome. CRISPR is also valuable for studying the complex biological pathways involved in ripening, senescence, and postharvest quality. By identifying and modifying key genes, it is possible to develop crops with improved shelf life and reduced post-harvest losses.
For instance, ethylene is a master regulator of ripening, particularly in fruits, where controlling ethylene production is crucial for optimizing shelf life. In tomato, ethylene biosynthesis is regulated by a complex network of master proteins, including CNR, RIN, and NOR, which are essential for normal ripening. Recent CRISPR applications have enabled precise deletions or substitutions in genes such as CNR and NOR, as well as in other transcription factors, including AP2a, FUL1, and FUL2. These targeted edits can delay or fine-tune ripening to meet supply-chain needs while maintaining fruit quality, thereby directly reducing postharvest losses and waste.4
Upcycling technologies
A range of upcycling technologies, including integrated biorefineries, microbial electrochemical systems, pyrolytic processes, and green extraction methods, has emerged to maximize the value derived from food waste. By converting waste into renewable energy, bioactive compounds, and other valuable products, these approaches support the principles of a circular economy and sustainable resource management.5
Technologies such as biotechnology, fermentation, supercritical fluid extraction, and separation techniques (screening, flotation, sedimentation, centrifugation, and crystallization) are widely used to upcycle agri-food waste. Chemical and membrane-based processes, like precipitation, coagulation, reverse osmosis, and filtration, further expand the possibilities for valorizing waste streams. These methods enable the production of a variety of value-added products, including biofuels (e.g., bioethanol and biodiesel), biomaterials (e.g., pectins and dietary fibre), bio-ingredients (e.g., polyphenols, antioxidants, and citric acid), and bioactive compounds (e.g., pectinases, cellulase, xylanase, quercetin, and catechin).5
Microbial electrochemical technologies harness microorganisms, such as electro-active, fermentative, and electrotrophic bacteria, to convert the chemical energy in food waste into electrical energy and other valuable products. These systems can operate independently or as part of hybrid processes, enabling the production of biogas, biohydrogen, organic acids, and lipids for biodiesel and bioelectricity. The efficiency of these technologies depends on both the composition of the waste feedstocks and the operational parameters, making optimization crucial for successful valorization.5
Ensuring the safety of upcycled food products involves adherence to regulatory standards, traceability, risk assessment, and consumer education. Continual innovation in these technologies is crucial for reducing waste, supporting sustainability in the agri-food sector, and advancing progress toward global sustainable development goals.5
Artificial intelligence (AI) to manage food waste
AI plays a crucial role in monitoring food quality, optimizing shelf life, and minimizing waste throughout the food supply chain.6 It supports efficient resource use in agriculture, improves food processing, and enhances safety and logistics through real-time data analysis and early warning systems. AI-based tools can analyze weather, crop yields, and consumer demand to optimize food production and supply chains, both pre- and post-harvest.
Examples include AI-enabled traceability platforms (often combined with blockchain), precision agronomy using computer vision for targeted inputs, demand-forecasting to curb overproduction, automated quality inspection via image analysis, and hyperspectral imaging to assess freshness, all shown to reduce avoidable losses and waste across stages of the chain.6
Smart packaging and sensors
Food preservation is crucial for extending shelf life, reducing waste, and ensuring food safety. Packaging plays a vital role in maintaining food quality throughout production, storage, and distribution, while minimizing environmental impact.
Smart packaging systems enable the monitoring and maintenance of food quality. For instance, integration of antimicrobial agents, such as silver nanoparticles, into food packaging inhibits microbial growth and maintains product safety. This type of smart packaging is particularly used for products like fresh meat and seafood.
Intelligent packs also embed time–temperature indicators, gas sensors, and IoT-connected biosensors to deliver real-time information on spoilage and handling conditions, supporting better rotation and timely redistribution.7
Future Outlook
Addressing the global food waste crisis requires a multifaceted approach that combines technological innovation, policy reform, and public awareness. Looking ahead, further progress in intelligent packaging and food preservation technologies will be essential to combat food waste on a global scale. Continued research and development in eco-friendly materials, advanced sensors, and data-driven supply chain management are expected to enhance the effectiveness of these solutions.
Collaboration among industry stakeholders, policymakers, and researchers will be vital to drive widespread adoption and innovation. By embracing these advancements, the food sector can anticipate enhanced sustainability, increased food security, and a substantial reduction in global food waste.
References
- More than 1 billion tons of food lost or wasted every year, UN-backed report finds. United Nations. Available at: https://news.un.org/en/story/2011/05/374722#:~:text=Twitter%20Print%20Email-,More%20than%201%20billion%20tons%20of%20food%20lost%20or%20wasted,to%2011%20kilograms%20of%20food
- Food waste and food waste prevention – estimates. Eurostat. Available at: https://ec.europa.eu/eurostat/statistics-explained/index.php?title=Food_waste_and_food_waste_prevention_-_estimates
- Food waste. European Commission. Available at: https://food.ec.europa.eu/food-safety/food-waste_en
- Shipman EN, et al. Can gene editing reduce postharvest waste and loss of fruit, vegetables, and ornamentals? Hortic Res. 2021;8(1):1. DOI:10.1038/s41438-020-00428-4, https://www.nature.com/articles/s41438-020-00428-4
- Isaac-Bamgboye JJ, et al. Upcycling technologies for food waste management: safety, limitations, and current trends. Green Chem Lett Rev. 2025;18(1). DOI:10.1080/17518253.2025.2533894, https://www.tandfonline.com/doi/full/10.1080/17518253.2025.2533894
- Onyeaka, H, et al. Using Artificial Intelligence to Tackle Food Waste and Enhance the Circular Economy: Maximising Resource Efficiency and Minimising Environmental Impact: A Review. Sustainability. 2023;15(13). DOI:10.3390/su151310482, https://www.mdpi.com/2071-1050/15/13/10482
- Bhatlawande AR, Ghatge PU, Shinde GU, Anushree RK, Patil SD. Unlocking the future of smart food packaging: biosensors, IoT, and nano materials. Food Sci Biotechnol. 2023;33(5):1075-1091. DOI:10.1007/s10068-023-01486-9, https://link.springer.com/article/10.1007/s10068-023-01486-9
Last Updated: Dec 18, 2025