Fuente: Agri-Waste and Microbes for Production of Sustainable Nanomaterials In this review, we address the problem of food waste, which is a serious matter globally. Nearly one-third of all food produced for consumption goes to waste, complicating food security issues and the sustainability of food systems. The purpose of this study is to assess the current trends in food processing and preservation technology that help to counter this problem. The review considers several recent innovations, such as food high-pressure processing (HPP), cold plasma processing, pulsed electric fields (PEF), Microwave-assisted pasteurization (MAP), and vacuum packaging, as well as other methods of food preservation. In addition, modern packaging concepts and nanomaterials with antibacterials are discussed. This synthesis integrates research outcomes of several recent studies to appraise the ability of these technologies to enhance the storage life of highly perishable goods without compromising their quality and safety. The findings show that these advanced technologies can promote food availability and minimize food loss and its environmental impact. The review underlined the role of creativity, applicable strategies, and actions toward the customers in dealing with food wastage.This paper aims to advance issues of edible forms by exploring new ways of tackling the problem of food waste in sustainable food systems. It seeks to inform the responsible audience on the necessity of working together and inventing new ideas for the improvement of the food systems.