This chapter covers both waged and unwaged work, including the volunteer labor necessary to manage this waste. Especially in the Global North, food waste is a mounting concern and reflects social standards about what is and isn’t acceptable to eat. Throughout this chapter we explore how food waste is defined and the different ways it gets handled to better understand the workers who do this labor. We frame this chapter with questions regarding exchange value versus use value of food labor, building upon critical work in the field of political economy that unpacks the commodification of goods and extending it to examinations of labor. We argue that the low exchange value of food waste is then reflected in the treatment and valuation (wages) of the workers who handle this food, such as general sanitation workers. This chapter covers how food that is perceived as waste, including edible unused or unsold food, either gets put into a waste stream, a compost stream, or an emergency food stream- and who does the labor to manage this end of the food chain.