A call to action from Kenchic PLC's Chief Commercial Officer, Philip Maina, highlights how strategic purchasing at the point of sale can significantly reduce food waste, particularly for meat.

• The article argues that food waste, often noticed at the end of a meal, originates from purchase decisions made at the butchery or supermarket.
• Kenchic Mtaani is presented as an example of structured butcheries offering portion guidance and consistent quality, contrasting with the limitations of pre-packed supermarket meat.
• The author emphasizes that buying exactly what is needed, rather than overstocking, conserves not only household budgets but also valuable resources like feed and water used in meat production.