Subsistent harvesting and unsold farm produce are two major determinants of food waste and spoilage in Nigeria. Mature or ripe farm produce may decay in the farm if farmers do not harvest them. Usually, small-scale farmers tend to harvest only the amount they need to feed their families in addition to the quantity they will be able to sell, leaving the unharvested at risk of decay. Also, food decay occurs post-harvest especially when not well preserved or consumed by ‘consumers’. These suggest that to reduce food waste and spoilage in Nigeria, we must enable farmers to achieve maximum harvest and sale of mature farm produce. If there is more harvest and fewer sales, we risk post-harvest wastage. Increased sales rate therefore appears to be the logical solution as sales will drive more harvest hence reducing both pre- and post-harvest food decay in the hands of small-scale farmers.