Changing food waste regimes in Africa’s transition to export-oriented production: the case of Tanzanian avocado

African nations are increasingly focusing on exporting high-value crops. However, a major challenge exists: high rates of food waste within supply chains. The problem is often seen as a technological issue—a lack of proper infrastructure and coordination creates inefficiencies. This research takes a different perspective, focusing on social relations within the supply chain. It uses the concept of “food waste regimes” to understand the underlying structures, relationships, and systems that cause food waste, with a focus on Tanzania’s avocado trade. The goals of the research are to: (1) Identify the factors contributing to food waste within Tanzania’s avocado supply chains, particularly in the context of export-oriented production; (2) Explore how these factors change as production shifts towards exports; (3) Analyse the fairness (equity) of how waste burdens are distributed among those involved. We adopted a “follow the thing” approach, combining interviews and observations across both domestic and export avocado supply chains in Tanzania. The research reveals that interactions between various aspects of the supply chain—practices, physical properties of the product (avocado perishability), and established institutions—influence where food waste occurs and who shoulders the burden of that waste. The research exposes how unequal power dynamics between participants lead to some actors bearing a disproportionate amount of the risk and cost of food waste. By taking a social relations approach, this research highlights that tackling food waste and social inequality are intertwined issues. The paper suggests potential areas for future research and intervention to address these interconnected challenges.