In today's fast-paced world, the instant food sector provides consumers with unmatched convenience by making meal preparation quick and simple, thereby saving time and effort. Furthermore, rapid food products frequently have longer shelf life, which lowers food waste and gives meal planning flexibility. This paper aims to evaluate the packaging strategies used to minimize food waste in the instant food industry. The technique used in this study is the Wilcoxon one-sample signed rank test. The results of the study indicated that Individual portion packaging to reduce overconsumption, Vacuum sealed packaging, Resealable packaging, Date labelling (for better inventory management), Moisture resistant packaging, Sunlight blocking material, Easy open packing to reduce spillage, Biodegradable packaging, Multilayer packaging (enhanced protection), Oxygen absorbing packets and Sustainable packaging are significant strategies used to minimize food waste in the instant food industry.