The current global food system faces significant challenges regarding raw material waste, with substantial amounts of edible resources discarded at various stages of production and consumption. This study focuses on the innovative application of generative design in 3D food printing to address this pressing issue. By optimizing material usage through algorithm - driven design processes, we aim to create sustainable culinary solutions that maintain structural integrity, aesthetic appeal, and functional performance while minimizing waste. The research involves the preparation of food inks, such as those based on Pueraria powder, rheological testing to understand material behavior, and the development and implementation of generative design algorithms tailored for food - grade materials. Experimental results demonstrate substantial material savings, with optimized geometries using up to 30% less material compared to traditional designs, without compromising printability or visual quality. This work contributes to the fields of 3D printing, food technology, and sustainable design, offering a promising framework for reducing waste and advancing sustainable food production practices.