Food Waste Reduction Technologies

Detailed overview of innovation with sample startups and prominent university research

What it is

Food waste reduction technologies encompass a range of innovative solutions aimed at minimizing food loss and waste throughout the food supply chain, from production and processing to distribution and consumption. These technologies address the global challenge of food waste, which has significant environmental, economic, and social consequences.

Impact on climate action

Food Waste Reduction Technologies in the Low-Carbon Food sector mitigate climate change by minimizing methane emissions from decomposing food waste. By optimizing storage, transportation, and consumption, these innovations reduce greenhouse gas emissions, conserve resources, and promote sustainable food systems, contributing to a lower carbon footprint in the food industry.


  • Food Preservation Technologies: These technologies extend the shelf life of food products, reducing spoilage and waste. Examples include:
    • Modified Atmosphere Packaging (MAP): MAP modifies the atmosphere within food packaging to slow down spoilage processes.
    • Active Packaging: Active packaging incorporates technologies that can absorb oxygen, release carbon dioxide, or control moisture levels to extend shelf life.
    • Edible Coatings: Edible coatings made from natural materials, such as proteins and polysaccharides, can be applied to fruits and vegetables to reduce moisture loss and extend shelf life.
  • Food Waste Tracking and Analytics: Data analytics platforms and sensors can be used to track food waste throughout the supply chain, identifying hotspots and opportunities for reduction.
  • Food Recovery and Redistribution: Platforms and organizations facilitate the recovery and redistribution of surplus food to food banks, charities, and other organizations that serve those in need.
  • Upcycling and Valorization: Technologies are being developed to upcycle food waste into valuable products, such as biofuels, bioplastics, and animal feed.

TRL : 6-8 (depending on the specific technology)

Prominent Innovation themes

  • AI-Powered Food Spoilage Prediction: AI algorithms can analyze data from sensors and other sources to predict food spoilage and optimize storage conditions, reducing waste.
  • Smart Packaging with Sensors: Smart packaging incorporates sensors that can monitor food freshness and quality, providing real-time information to consumers and retailers.
  • Blockchain for Food Traceability: Blockchain technology can be used to track food products throughout the supply chain, improving transparency and accountability, and reducing the risk of food fraud and waste.
  • Food Waste Biogas Production: Anaerobic digestion can be used to convert food waste into biogas, a renewable energy source.
  • Insect Farming for Food Waste Valorization: Insects can be used to convert food waste into protein-rich animal feed, offering a sustainable solution for waste management.

Other Innovation Subthemes

  • Advanced Food Preservation Techniques
  • Real-Time Food Quality Monitoring
  • Sustainable Packaging Solutions
  • Data-Driven Waste Management
  • Circular Economy Initiatives
  • Community-Based Food Redistribution
  • Novel Biowaste Conversion Methods
  • Precision Agriculture for Waste Reduction
  • Next-Gen Food Traceability Systems
  • Consumer Education and Engagement
  • Collaborative Supply Chain Solutions
  • Zero Waste Initiatives in Food Retail
  • Innovative Food Recycling Technologies
  • Smart Logistics for Food Waste Reduction
  • Social Entrepreneurship in Food Recovery
  • Urban Farming for Waste Valorization
  • Blockchain Applications in Food Sustainability
  • Policy Innovations for Food Waste Reduction
  • Human-Centered Design in Food Waste Management

Sample Global Startups and Companies

  1. Apeel Sciences:
    • Technology Enhancement: Apeel Sciences specializes in developing plant-derived coatings that extend the shelf life of fruits and vegetables. These coatings are composed of edible materials that create a protective barrier around produce, reducing water loss and oxidation, which are primary causes of spoilage.
    • Uniqueness: Apeel’s technology is unique in that it provides a natural and sustainable solution to food waste reduction by utilizing materials derived from plants. Their coatings are applied to the surface of fresh produce, creating a microclimate that slows down the rate of decay, thereby extending shelf life and reducing the need for preservatives and packaging.
    • End-User Segments: Apeel Sciences targets various stakeholders in the food supply chain, including growers, packers, distributors, and retailers. By extending the shelf life of produce, their technology helps reduce food waste at every stage of the supply chain, ultimately benefiting consumers by ensuring fresher and longer-lasting fruits and vegetables.
  2. Winnow Solutions:
    • Technology Enhancement: Winnow Solutions offers smart food waste management solutions for commercial kitchens and foodservice operations. Their technology utilizes artificial intelligence (AI) and machine learning algorithms to track and analyze food waste, helping kitchen staff identify inefficiencies and make data-driven decisions to reduce waste.
    • Uniqueness: Winnow’s technology stands out for its ability to provide real-time insights into food waste generation and identify the root causes of waste within commercial kitchens. By quantifying and categorizing food waste, their solution enables businesses to implement targeted strategies for waste reduction, leading to cost savings and environmental benefits.
    • End-User Segments: Winnow Solutions primarily targets the hospitality and foodservice industries, including hotels, restaurants, catering companies, and institutional kitchens. Their technology is particularly valuable for large-scale foodservice operations where food waste management is a significant challenge, helping businesses optimize their operations and minimize their environmental footprint.
  3. Too Good To Go:
    • Technology Enhancement: Too Good To Go operates a mobile app platform that connects consumers with surplus food from restaurants, cafes, bakeries, and grocery stores at discounted prices. The app allows users to browse and purchase unsold food items that would otherwise be discarded, helping to reduce food waste while saving consumers money.
    • Uniqueness: Too Good To Go’s approach to food waste reduction is unique in that it directly engages consumers in the fight against food waste by offering a convenient and affordable way to rescue surplus food. Their platform not only benefits businesses by reducing waste disposal costs but also empowers consumers to make a positive impact on the environment and support sustainability efforts.
    • End-User Segments: Too Good To Go serves both consumers and businesses in the food industry, providing a win-win solution for reducing food waste. Consumers benefit from access to affordable and delicious food options, while businesses gain an additional revenue stream and contribute to the reduction of food waste in their communities.

Sample Research At Top-Tier Universities

  1. Wageningen University & Research:
    • Research Focus: Wageningen University & Research is a frontrunner in developing Food Waste Reduction Technologies, focusing on leveraging interdisciplinary approaches combining food science, engineering, and behavioral economics to tackle food waste across the supply chain.
    • Uniqueness: Their research involves the development of novel packaging materials with extended shelf-life properties, intelligent sensors for real-time monitoring of food quality, and predictive analytics to optimize inventory management and distribution logistics. They also explore consumer behavior studies and intervention strategies to minimize food waste at the household level.
    • End-use Applications: The outcomes of their work find applications in food manufacturing, retailing, and consumption, enabling stakeholders to reduce spoilage, improve inventory turnover, and enhance resource efficiency. By advancing Food Waste Reduction Technologies, Wageningen’s research contributes to achieving sustainability goals, reducing greenhouse gas emissions, and promoting circular economy principles in the food industry.
  2. University of California, Davis:
    • Research Focus: University of California, Davis conducts pioneering research on Food Waste Reduction Technologies, leveraging its expertise in agricultural sciences, postharvest technology, and food engineering to develop innovative solutions for minimizing food losses and enhancing value chain efficiency.
    • Uniqueness: Their research encompasses the development of postharvest treatments, cold chain management systems, and precision agriculture techniques to preserve the quality and freshness of perishable food products. They also investigate valorization strategies for by-products and surplus produce, such as bioconversion processes and alternative feedstock applications.
    • End-use Applications: The outcomes of their work have applications in fruit and vegetable production, seafood processing, and food service industries, enabling stakeholders to extend product shelf-life, reduce waste generation, and create value from underutilized resources. By advancing Food Waste Reduction Technologies, UC Davis’s research supports sustainable agriculture practices, economic resilience, and food security objectives.
  3. University of Guelph (Canada):
    • Research Focus: University of Guelph is engaged in innovative research on Food Waste Reduction Technologies, focusing on developing holistic solutions that address both pre-consumer and post-consumer waste streams through technological innovations, policy interventions, and behavioral change initiatives.
    • Uniqueness: Their research involves the development of smart packaging technologies, cold storage solutions, and supply chain optimization tools to minimize food spoilage and losses during transportation and storage. They also collaborate with industry partners to implement food recovery and redistribution programs, diverting surplus food from landfills to charitable organizations and food banks.
    • End-use Applications: The outcomes of their work find applications across the food value chain, including agricultural production, food processing, retailing, and food service sectors, facilitating the reduction of food waste volumes, lowering disposal costs, and addressing food insecurity issues. By pioneering Food Waste Reduction Technologies, University of Guelph’s research contributes to building a more resilient and sustainable food system, fostering collaboration between academia, industry, and government stakeholders to tackle the global challenge of food waste effectively.

commercial_img Commercial Implementation

Food waste reduction technologies are being implemented by food producers, retailers, and consumers around the world. For example, many supermarkets are using food waste tracking systems to identify and reduce waste, while food delivery platforms are partnering with organizations to redistribute surplus food.