New quality productivity represents the development direction of advanced productivity and is the core driving force for leading the loss reduction of the entire food chain. This paper takes the core requirement of food security as the starting point, combs through the current situation and dilemmas of China’s food loss from the three aspects of production, circulation, and consumption, and analyzes the theoretical logic, practical foundation, and key issues of new quality productivity empowering the whole chain of food loss reduction. Based on this analysis, it proposes the realization path for new quality productivity to empower the entire food chain in reducing losses. It is found that from the perspective of theoretical logic, new quality productivity can empower the whole food chain to reduce losses through revolutionary technological breakthroughs, innovative allocation of factors, scientific risk prevention, and adaptive optimization of production relations. In terms of practical foundation, the conditions for new quality productivity to empower the entire chain of food loss reduction are becoming increasingly complete, including the gradual improvement of the policy support system, continuous enhancement of resource input levels, accelerated transformation of scientific and technological innovation achievements, and the upgrading of agricultural machinery and equipment. However, there are still key issues such as the need to improve the food-saving and loss-reduction system, lagging research and development of key core technologies, the formation of an efficient grain circulation system, and the need to strengthen the supervision of food-saving and loss-reduction efforts. In the future, the systematic construction of the system should be taken as a guide to optimize the food-saving and loss-reducing work system; technological leapfrog improvement should be taken as the core to consolidate the foundation of food-saving and lossreducing conditions; organizational adaptability optimization should be emphasized to promote coordinated participation in food-saving and loss-reducing efforts; and strategic coordination should be ensured to strengthen the implementation of food-saving and loss-reducing work.