Food loss may be defined broadly in terms of the loss, reduction, waste, or destruction of food during any of aspects of food production (e.g. plant, animal, fish or edible insect), processing, transportation, storage and consumption or utilization, which results in the non-availability or unavailability of food in any of its various forms. Food loss reduction measures can translate to sustainable pathways or directions since reducing food losses can have positive impacts on national and global economies, societies, and environments, although some negative impacts could occur. Globally, the economic value of food wasted after harvest but before market is estimated at $400 billion, representing 14% of production with the capacity to feed 1.26 billion people, if used effectively and efficiently. In this chapter, we attempt to highlight various forms of food loss reduction measures as we contemplate how these measures could enhance food security in the context of reducing hazards and spoilage. Food loss reduction remedies at pre- and post-harvest on crops or plant products, effects of antimicrobials in mitigating food loss in aquaculture, poultry, animal and crop production systems, as well as the role of active packaging in reducing food loss and waste are outlined and elucidated. Similarly, utilization of excess food or food waste for nutrient recycling and compost production and the conversion of food waste to produce chemicals, biofuels, and biofertilizers are proposed as pathways for food loss reduction. Where possible, comparison of food loss in developing and developed countries are compared. Utilization of some of the above components of food loss may enhance food availability, while simultaneously reducing spoilage, loss, or food waste.