Approximately 40% of all food intended for human consumption is lost or wasted from the point it is produced until it reaches our tables. This significant level of inefficiency carries far-reaching economic, social, and environmental consequences. The impact is staggering, with food loss and waste amounting to approximately $1.2 trillion (according to the FAO) in economic losses annually. Moreover, it exacerbates issues of food insecurity and malnutrition. The resources wasted on food that ultimately goes unused, such as water and land, are immense – accounting for about a quarter of all water used in agriculture and requiring land equivalent to the size of China. Additionally, this waste contributes to an estimated 8 percent of global greenhouse gas emissions.