Today, roughly one-third of food produced for human consumption is lost or wasted. Significantly reducing food waste would dramatically reduce global agricultural production requirements and, accordingly, would have a dramatic impact on greenhouse gas emissions across the whole agricultural sector. In richer countries, most food waste occurs either just after harvest or at mealtime. In the U.S., as much as one quarter of all fruits and vegetables harvested are lost to poor temperature control during storage and transport. In developing countries, meanwhile, unskilled handling and packaging, insufficient storage facilities, and poor market access mean that 90% of waste happens while food is being stored, transported, and sold. Significant technology opportunities exist to reduce food spoilage across the whole food production and delivery chain, while dramatically reducing greenhouse gas emissions in the process.