Canning and fermenting are excellent methods to prevent food waste by preserving perishable items and extending their shelf life. Canning involves sealing food in airtight containers and heating them to a temperature that destroys microorganisms, ensuring that the food remains safe and nutritious for extended periods. This process allows seasonal produce to be enjoyed year-round, reducing the likelihood of spoilage. Fermenting, on the other hand, uses beneficial bacteria to convert sugars into acids or alcohol, which naturally preserves the food and enhances its nutritional profile. Fermented foods like sauerkraut, kimchi, and yogurt not only have prolonged shelf lives but also offer health benefits through probiotics. Both methods transform excess or near-expiry produce into long-lasting, flavorful products, thereby reducing the amount of food that ends up in landfills and contributing to more sustainable consumption practices.