Efforts to reduce food waste have traditionally focused on managing surplus food after it has been produced, through collection, redistribution, or repurposing. However, experts emphasize that preventing excess food from arising in the first place is equally critical. Marking the International Day of Awareness of Food Loss and Waste, specialists stress the importance of addressing waste throughout the entire food supply chain, beginning with production decisions.

Small choices—such as ordering more ingredients than needed, preparing portions that exceed demand, or using only part of an ingredient—can contribute significantly to food waste when compounded across kitchens, businesses, and households. Addressing these factors requires more accurate forecasting of demand, aligning production with actual consumption, and making fuller use of available resources.

An expanded understanding of what constitutes waste is also necessary. Byproducts from food processing that lose their original purpose but still hold nutritional or functional value offer opportunities for reuse. For example, okara, the pulp left after extracting soybeans, can be incorporated into other foods like noodles, sauces, and dumplings. This approach helps extend the value of ingredients beyond their initial use.

While repurposing surplus is important, preventing surplus from arising through improved practices is equally meaningful. More accurate demand forecasting and production adjustments can reduce excess, though this progress is less visible than food rescue operations. Experts argue that measuring success should include both the quantity of food rescued and the waste that never occurs due to better planning and resource management.

Responsibility for minimizing food waste lies across the entire food system. Businesses are encouraged to identify areas where surplus develops within their operations, while researchers and food innovators can explore new uses for underutilized ingredients and byproducts. Community organizations play a role by connecting surplus resources with actual needs.

Education is key to fostering a culture of waste prevention. Future chefs, food innovators, and entrepreneurs should be trained to incorporate waste reduction principles into responsible food production, rather than treating waste as an issue only after it arises.

Food rescue will continue to be a vital element in the fight against food waste, but significant progress depends on preventing waste from occurring altogether, experts say.