Background
Food waste (FW) typically comprises waste from households, food industries, and food outlets. It is mainly composed of fruit and vegetable residues, grain residues, meat and poultry waste, dairy waste, and seafood waste. FW is responsible for one-tenth of greenhouse gas emissions from the entire food system. This serious issue needs to be resolved as per the 12th Sustainable Development Goal of the United Nations (UN-SDG) for a sustainable food system.
Scope and approach
Along with the current mitigation strategies, innovative technical interventions are required to achieve a zero-waste food system. FW is a rich source of several biomolecules, including protein, carbohydrates, oil, vitamins, bioactive compounds, and minerals. To extract such valuable biomolecules, upcycling FW is a need for the hour. A suitable pre-treatment method and FW bioconversion strategy are the key approaches for a circular bioeconomy. The upcycling of FW not only establishes a sustainable food system, but also provides several valuable products, such as biofuels, organic acids, biomaterials, bioactive compounds, biochar, bioenzymes, and biofabrics.
Key findings and conclusions
The value-added products possess wide applications in the health, food, chemical, cosmetic, textile, pharmaceutical, and nutraceutical industries. Life cycle assessment (LCA) is a crucial approach for assessing the environmental impact of a system, product, or process. It constitutes all sides of a system, including social, economic, and environmental to minimize the waste at every step of processing. Therefore, it is crucial to develop and adopt innovative technologies to valorize FW for achieving and maintaining a self-sustainable future.