Reducing postharvest losses of fresh produce can increase food availability. Quantitative losses are easier to measure than qualitative losses, which include loss of taste and nutrition. Developing countries prioritize reducing quantitative losses, while developed countries focus on improving produce quality to satisfy consumers. Better-tasting fruits and vegetables can lead to increased consumption for better health. Strategies to reduce losses include improving handling systems, addressing socioeconomic constraints, and promoting collaboration among producers and marketers. Postharvest losses vary by commodity and region, with an average of about 12% in the United States.