A third of all food is lost or wasted before anyone eats it

AI systems that predict demand more accurately and optimize inventory levels to reduce waste while avoiding stockouts. These can reduce food waste by 20-50% in retail and food service operations.

The technology combines sales data, weather forecasts, local events, and other factors to predict demand for specific products. Machine learning algorithms continuously improve predictions and can automatically adjust ordering, production schedules, and inventory levels to minimize waste.

Technologies that maintain proper temperature and humidity throughout the supply chain, and treatments that extend how long food stays fresh. This is especially important in developing countries where cold storage infrastructure is limited.

This includes solar-powered cold storage, portable cooling units, smart packaging that monitors temperature and freshness, and treatments like edible coatings or controlled atmosphere storage that slow spoilage. Some technologies can double or triple the shelf life of fresh produce.

Digital marketplaces that connect businesses with surplus food to buyers who can use it — including other businesses, food banks, and consumers. These platforms can rescue millions of pounds of food that would otherwise be wasted.

Platforms typically include inventory management, logistics coordination, and payment processing. Some focus on business-to-business sales of surplus ingredients, while others connect retailers to food banks or offer discounted surplus food directly to consumers.

AI systems that automatically adjust prices on perishable foods as they approach expiration dates, optimizing the balance between profit margins and waste reduction. This can increase sales of near-expired products by 30-50%.

The technology monitors inventory levels, expiration dates, and sales patterns to determine optimal pricing strategies. Some systems integrate with electronic shelf labels to change prices automatically, while others provide recommendations to store managers.

Creating new food products from ingredients that would otherwise be wasted — like imperfect fruits and vegetables, food processing by-products, or surplus inventory. This can turn waste streams into valuable products.

This includes developing new recipes and processing methods that use surplus ingredients, creating supply chains for imperfect produce, and finding food applications for agricultural by-products like fruit peels or grain spent from brewing. The challenge is creating products that taste good and meet food safety standards.