A central thrust towards this direction requires strengthening infrastructure and practices at the farm and community level. It requires training producers, FPOs, and SHGs on post-harvest handling, storage technologies, and low-cost innovations to extend the life of perishable produce. Cold chains, decentralized processing, and better logistics are needed to prevent nutrient-rich foods—like fruits, vegetables, and dairy—from spoiling before reaching markets.

The Lab also works on studying and supporting organisations involved in rescuing fresh unsold produce from mandis and redirecting this to community kitchens. Knowledge sharing on to build awareness around the environmental costs of waste, reframing food conservation as both an ethical and climate action are key action points for the Lab.

By bridging farm-to-fork interventions, the Action Lab on Food Loss and Waste aims to save nutritious food, cut emissions, and create a more efficient, equitable food system.