Discarded, lost or uneaten food contributes to a variety of problems. Methane and carbon dioxide emissions are a burden on the planet, causing global climate change, and wasted food accumulates in landfills. Many resources are used to grow and transport food: fuel for tractors and transport, water to feed plants or animals, labor at all levels of the supply chain, and energy used to keep food at a safe temperature. These factors generate waste of money and resources on food that is never consumed. Efforts can be made in every part of the food supply chain to reduce losses and maximize efficiency. Consumers can become more aware of the impacts of food waste and make personal efforts to reduce their share, by purchasing only what they need and will eat, or perhaps by learning conservation practices or using leftovers. Restaurants and food retailers can take advantage of incentives and tax breaks by donating food to pantries and shelters. It is important to continue studying aspects of food waste and reduce losses over time to effectively nourish food