Upcycling technologies for food waste management: safety, limitations, and current trends

Abstract

Food waste has emerged as a pressing global issue, necessitating urgent and innovative interventions. A substantial portion of food, approximately 30% of global production, is wasted throughout the food supply chain annually, with significant impacts on food security, economics, and the environment. The environmental consequences, including greenhouse gas emissions and disruptions in food supply chains, underscore the imperative for a shift from linear to circular approach based on the ‘3R’ principle of reduce-reuse-recycle in the food system. Upcycling technology involves repurposing food waste biomass into value-added products, thereby mitigating environmental impacts, achieving sustainable agri-food systems, combating food insecurity and supporting climate change goals. Various categories of upcycling technologies, such as integrated biorefinery, microbial electrochemical, pyrolytic, and green extraction technologies, were examined. These technologies exemplify diverse strategies for maximizing the value of food waste, fostering circular economy principles, and contributing to sustainable waste management and resource recovery. Safety considerations emphasizing regulatory standards, traceability, risk assessment, and consumer education associated with products derived from upcycled food waste were also discussed. Advancements in these fields promise to enhance sustainability across the agri-food sector by mitigating waste, generating renewable energy, and producing valuable bioactive compounds, thereby contributing to global efforts toward sustainable development goals.