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One goal of food waste management practices is to minimize environmental impact. This objective is central to sustainability initiatives that aim to reduce the amount of waste sent to landfills, which contributes to greenhouse gas emissions. By managing food waste effectively—through composting, donating surplus food, and improving food preservation techniques—resources such as water, energy, and land can be conserved. Additionally, reducing food waste helps protect biodiversity and reduces pesticides and fertilizers necessary for food production, contributing to a healthier ecosystem. Therefore, focusing on minimizing environmental impact aligns with the broader aim of creating sustainable food systems that are beneficial both economically and ecologically.