Food supply chains probably have more waste than any others. When I was farming, I always observed the waste, and worried about it. And a trip behind any market in America will reveal lots of wasted produce that was ruined for display by handling issues or appearance problems. Better logistics can certainly help; incentives are useful as well. Retailers should be encouraged financially to donate, and to think about how they handle even the food they do not want to display. And we have not even started on restaurants.
I am glad to see MIT researchers working on this problem in Colombia.
Here’s a white paper from California State University Long Beach which was used in the deliberations. 
