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It is no exaggeration to say that food waste along the supply chain is becoming a significant problem for humanity. Food waste is expensive and damaging to the en-vironment and climate e.g. Accorsi and Manzini (2019), Dani (2019), Dora et al. (2020). In Germany alone, food waste generates about 4 percent of the country’s total annual greenhouse gas emissions (BMEL, 2022). Entrepreneurs are often perceived as the world’s problem solvers. By offering innovative new products and services they are providing pathways to overcome some of the pressing global issues, including climate change. And more specifically innovative entrepreneurs, startups as well as established companies are actively seeking to tackle the problem of food waste using innovative business models and linking agile supply chains and production systems to these busi-ness models (Dora et al., 2020, Rogers and Srivastava, 2021). In Germany, for example, companies such as “Rettergut”, Knödelkult”, “Etepete” or “TooGoodToGo”, approach the problem of food waste with completely different business models. This ranges from saving “ugly” fruit and vegetables, to redistributing production surplus, as well as up-cycling food and creating (digital) platforms, to ensure surplus meets demand (Deutsche Umwelthilfe, 2021, Janssen, 2018). Other innovative business models (Baierl and Behrens, 2019), whereby imperfect produce, by-products of agriculture, waste and overproduction are efficiently used are part of this exploratory research. The authors create an overview of the status quo of the markets using the example of Germany’s B2B food supply chain, covering market players, their transport-, sourcing and production strategies and business model applications. Many questions still need to be addressed, including the following: Can innovative business models from different industries be applied to food? Is the platform business model suitable for the reduction of food waste? Is it necessary for retailers - as the final (downstream) tier in the supply chain before the customer - to become more flexible regarding a varying supply of products? How can the sharing economy and regional or local sourcing add to a sustainable food supply chain/network? These and other pertinent questions will the addressed in this exploratory research, for which the answers will be sought by con-ducting interviews with key stakeholders within our network and examining use cases