Earlier this month, the U.N. Intergovernmental Panel on Climate Change released a dire report highlighting the enormous environmental impact of agriculture. But the report also pointed to a clear way for us to feed more mouths without causing more planetary destruction: We can stop wasting food.

Globally, we humans squander up to a third of the food we produce, according to the U.N. We leave it to rot in fields and refrigerators. We cull it because it’s too ugly to sell. We stack it in overflowing supermarket displays where some is inevitably squashed. All of this uneaten food required energy to produce; if food waste were its own country, it would have the third highest carbon footprint on Earth—right behind China and the U.S. and just ahead of India. That’s a harsh reality in a world where 821 million people don’t have enough to eat.

The good news is that it doesn’t have to be this way. We can streamline the supply chain to reduce spoiled and lost food, and we can change the way we eat at home. Already, simple technologies like better storage bags, are making a big difference, and wonkier solutions like national policies that standardize food labels are in the works.

Food must move quickly on its journey from farm to table before it spoils. To prolong its viability, wealthy countries rely on refrigeration and the so-called “cold chain” of climate-controlled trucks and distribution centers. That’s not an option in much of the developing world — so food may rot before it reaches a market.

Expanding access to refrigeration is one obvious solution, although as University of Michigan sustainability researcher Shelie Miller points out, it comes with trade-offs because the cold chain sucks up so much energy. Emerging options include innovations like the SolarChill Project’s solar powered fridges, which are currently used to store vaccines in medical centers in Kenya and Colombia.

Other inventions do away with conventional refrigeration entirely. Eric Verploegen, a research engineer at the MIT D-Lab, an interdisciplinary program focused on sustainable development, has helped develop evaporative coolers for small-scale farmers and vendors in places like Mali and Kenya. These coolers can be as simple as two nested clay pots with some wet sand in between. As the water evaporates, it pulls heat out of the interior of the container, chilling the contents by as much as 20 degrees Fahrenheit. That can extend the shelf life of produce by several days, giving farmers more time to get their food to market.

Since the Bill and Melinda Gates Foundation began funding this effort in 2007, the bags have spread to nearly three dozen countries across Africa, Asia, and Latin America. PICS team manager Dieudonné Baributsa said that as of February, 19.3 million PICS bags had sold worldwide, most for between $2 and $3 apiece. A farmer that uses a 100-kilo bag to store cowpeas will typically reap an additional $27 in sales, he noted.

None of these technologies is a panacea—each one tackles a small piece of the problem. But enough of them added together might bring those enormous food loss numbers down.

In wealthier countries, the biggest food-waste culprit is easier to pinpoint: It’s us.

In the U.S., individuals throw away some 27 million tons of food a year, amounting to 43 percent of all food waste nationwide. In the UK, household waste accounts for 70 percent of losses beyond the farm.

Trashing food happens for many reasons: We buy too much. We don’t use it in time. We forget to eat the leftovers. To Liz Goodwin, director of Food Loss and Waste at the World Resources Institute, it all boils down to the fact that food is now a throwaway item. “We know we can get more, so it doesn’t really matter,” she said.

Raising awareness that food waste does matter can work. The UK’s “Love Food Hate Waste” initiative, which Goodwin described as “the single best-evaluated campaign there is,” led to a 20 percent reduction in household food waste between 2007 and 2012, she said.

Somewhat surprisingly, meal kits can also help reduce waste. A recent study by Miller’s team in Michigan showed that meals prepared from Blue Apron recipes resulted in one-third less carbon emissions on average than the same meals prepared from grocery store ingredients. The difference was largely due to the fact that the kit portioned ingredients very carefully, resulting in less wasted food — which more than compensated for the climate impact of all the extra packaging.

Standardizing date labels could also make a difference. They became common in the 1970s as a marker of food quality, but many of us today wrongly assume that once the “sell by” date has passed, the food’s spoiled. In fact, these dates are often a manufacturer’s arbitrary estimate of when the food will taste most fresh — and different states have different standards. The result is we throw out loads of food that’s still fine to eat, according to Emily Broad Leib, director of the Harvard Law School Food and Policy Clinic.