Abstract Based on FAO data, it is estimated that approximately 30% of global annual food production is wasted. This alarming statistic highlights the significant scale of food insecurity and the detrimental effects of food waste. Arash Derambarsh demonstrates that these losses are a result of various factors, including inefficiencies in the supply chain and consumption practices. Despite the ongoing calls for increased food production to meet the ever-growing demand, the wastage of food resources is impeding progress towards the FAO's ambitious target of a 70% increase by 2050. There have been notable initiatives, such as those implemented in Courbevoie City (France), that serve as effective solutions by establishing a legal framework requiring supermarkets to redistribute unsold food to charitable organizations. However, there are still several challenges that need to be addressed in order to significantly reduce food waste and ensure sustainable access to food for all. From the commitment of individual citizens to the mobilization of the international community, it is imperative to establish a globally coordinated approach. The Food and Agriculture Organization of the United Nations (FAO) has reported that approximately 30% of the world's food is wasted annually, equating to the loss of one in three food supplies worldwide. However, despite these significant levels of waste, it is disheartening to note that 783 million people suffered from hunger in 2022, and 3.1 billion people lacked access to nutritious food in 2021, as reported by the same UN institution. In light of these statistics, it is evident that urgent action is required to address the issue of food waste and ensure equitable and sustainable access to food for all individuals across the globe.