Global increment of population and economic growth has increased not only the demand for food but unfortunately, it has also increased both food loss and waste Pakistan is a developing nation, though in developing nations food loss at earlier stages of the supply is chain is happening to be more, it doesn’t mean that at consumption stage there is no such problem. This study has tried to shed light on the consumption stage’s household-level of waste in Pakistan. The study has focused on both the quantitative and qualitative sides of food waste. On the quantitative side, the objectives of quantification of household food waste have been estimated of a total of 386 households using a random stratified sampling technique coupled with carbon, land, and Bluewater footprints and economic and nutritional loss along with impacts of main food waste drivers are estimated through mathematical and econometric models. On the qualitative side, a descriptive systematic review has been done to present efficient, effective, and adaptative policy options to manage food waste under the light of the circular economy model. Findings showed that on average 0.25, 0.05, 0.03,0.03, and 0.01 million tons/year are wasted in the food categories meat and products, cereals and pulses, toot tubers, fruits and vegetables, and fish products respectively. Although 16% of the population is food insecure according to the Pakistan Bureau of Statistics’ latest FIES report, each year on average 272.8 billion tons kcal is wasted from animals and meat products category. Cereals and pulses, fruits and vegetables, and root tubers categories 7.6, 22.2, and 27 billion tons/kcal are wasted every year respectively. Due to the fish and products category 56 billion tons/kcal/year are wasted. The study calculated that each year 243, 101, 38, 66, and 228 billion are wasted due to the reported loss of meat and animal products, cereals and pulses, fish products, root tubers, and fruits and vegetable categories respectively. The econometric model shows that higher education level, income, total family members, and meals prepared in a day impact positively on the generation of food waste. The study has suggested prevention of food waste is economic, social, and administratively feasible to adapt and implement. Supervisor:- Dr. Junaid Alam Memon