The important question here is ‘what can we do?’. Apart from campaigns and initiatives that are encouraging consumers to cut avoidable food waste, packaging also plays a key role in minimizing food waste. Packaging protects food products from contamination, provides physical protection for contents, enhances food safety, extends shelf life, and delivers significant information to customers. Studies prove that eliminating packaging would increase food waste and GHG emissions exponentially. For instance, 20% more bread would be wasted if it wasn’t packaged when produced [3]. WRAP estimated that by increasing shelf life of the packaged food by only 1 day, 260,000 tonnes (573 million lbs) of food waste could be prevented in the UK annually [7]. This can significantly reduce the negative environmental impact of food waste, considering the fact that by cutting each tonne of food waste, 5 tonnes of carbon dioxide could be avoided. But this effect is not limited to lower GHG emissions. Cutting off the avoidable food waste would also save money for costumers and businesses, strengthen food supply system, and improve food availability. So, development of optimized packaging is essential to limit negative environmental and economic impacts of generated food waste. Among all packaging materials, plastic is the most effective material for many food products and for bakery items specifically, such as for bread, buns and tortillas, it is the most sustainable material. The main reason for bread waste is staleness/ dryness and plastic provides the best barrier to minimize moisture loss. It also provides the longest shelf life, which in turn prevents food waste at the retail and household levels. Plastic is a part of solution for reducing negative environmental impacts, not the problem. The challenge is then educating consumers and developing collection and recycling programs to eliminate plastic waste in the environment.