Fuente: Broccoli Byproducts Extraction Global challenges continue to mount, including, climate change, rapid population growth, and dwindling natural resources, food security has emerged as a pressing concern for policymakers, researchers, and industry leaders. Reducing food spoilage and waste without compromising safety, nutritional value, or consumer trust is essential to advancing this mission. Microbial spoilage remains a major contributor to post-harvest losses, threatening global food availability and safety. In response to growing concerns over synthetic additives and their potential health risks, natural food preservatives have emerged as promising alternatives for microbial control across diverse food systems. The use of chemical preservatives in food has come under growing attention, driven by rising public concern over their safety and long-term effects. Consequently, there has been a growing demand for natural alternatives that effectively preserve food and prolong the longevity of perishable goods. This shift in customer favorites is largely fueled by heightened awareness of the potential health risks associated with synthetic additives, coupled with a desire for safer, more nutritious, and durable food products. Traditionally, synthetic preservatives have played a fundamental part in encompassing shelf life and preventing microbial contamination. However, growing concerns over their potential health risks and environmental impact have catalyzed a shift toward natural alternatives. Natural preservatives, derived from plant extracts, microbial metabolites, and bioactive compounds, offer a promising eco-friendly solution. Their integration into food preservation strategies supports sustainable supply chains, reduces post-harvest losses, and enhances resilience in vulnerable communities. This chapter explores the role of natural preservatives within the broader framework of food security examining their mechanisms of action, sources, regulatory considerations, and potential to contribute to safer, longer-lasting, and more sustainable food systems.