The effort to combat unnecessary food waste requires awareness, cooperation and change across the supply chain, from farming, processing and distribution to retailers, restaurants and consumers. Experts consider the reduction of food waste to be a viable solution to fighting climate change, in the pursuit of a more sustainable food system from the top down. We believe there are opportunities to innovate throughout processing, retail and foodservice, such as highlighting off-cuts of meat and offal on the menu, using vegetable scraps to make broths and sauces, or utilizing “ugly” fruit and vegetables. The upcycled category will also continue to grow, as products made from food that would otherwise be sent to a landfill are transformed into delicious non-dairy milks, savory snacks, breading systems, flours and jams. New certification programs will help incentivize suppliers to commercialize food waste in a beneficial way. And further up the supply chain, chefs can experiment with byproducts that have second lives, such as gluten-free baking mix made with okara, leftover tofu pulp.