I agree on the issue but not 100% behind the solution. Making food last longer is something we've already optimized with hundreds of years of innovation so it seems like it would be better to focus on other aspects of the issue. Do you mean: Better preservatives? Better packaging? Better Refrigeration? Transportation?

Here's a small example:

An intact cabbage kept in a cool dark place will last orders of magnitude longer than the same cabbage, pre-shredded, in a plastic bag. The intact cabbage needs NO ENERGY INPUT whereas the cabbage that's been shredded and bagged needs CONSTANT ENERGY INPUT. The benefits of shredded versus intact cabbage come in terms of the employer being able to externalize a small amount of labor cost, at the expense of a small amount of extra plastic waste and an inferior product.