The total volume of organic matter lost or wasted in agriculture and industry for food production, hereinafter referred to as agrifood losses, is immense. Considering only the edible fraction, 1.3 billion tonnes of food are lost or wasted globally each year (UNEP). Agrifood losses occur throughout the entire value chain. Harvests suffer from adverse weather events (e.g. freezes, floods) and pests, while edible parts are discarded in the fields due to surplus production or failure to meet commercial standards. Additionally, large quantities of agricultural residues such as stems and leaves are left behind, along with side streams from industrial processing, including fruit peels, seeds and pulp. Significant losses also occur at the consumer level, primarily through food waste in households and the food service sector.
There is a need to enhance agrifood “losses” valorisation to prevent improper disposal
Traditionally, agrifood losses are landfilled, incinerated or released into water bodies, resulting in significant greenhouse gas emissions, nutrient leaching and water pollution. Alternatively, there is growing interest in valorising agrifood losses, particularly those that cannot be redistributed as food or feed, through composting or second-generation biofuel production. However, these uses provide low added value and pose environmental drawbacks, such as methane emissions from composting and high energy demands of biofuel production. Advances in biotechnology now offer the opportunity to transform agrifood losses into high-value, sustainable products, based on a cascading design, where losses are first converted into high-value products, with residues repurposed for subsequent processes.
“The cascading principle seeks to maximise resource efficiency by utilising them in multiple stages, prioritising applications based on their value.”
Innovative high-value alternatives for agrifood losses
Agrifood losses are increasingly being used as a raw material for a diverse range of products across various sectors:
- Nutraceuticals and Food Ingredients. Bioactive compounds, such as antioxidants, vitamins and fibres are innovatively extracted from agrifood residues and used in the production of functional foods, dietary supplements and additives, enhancing their nutritional value.
- Pharmaceuticals. Non-edible ginger roots, citrus peels, grape seeds, and more are rich in alkaloids, flavonoids and polyphenols that have been proven for drug formulation with anti-inflammatory, antimicrobial or analgesic properties.
- Cosmetics. Non-edible leaves, roots or fruit peels contain vitamins and antioxidants that can be incorporated into natural cosmetics, skincare and haircare formulations, offering benefits such as hydration, anti-aging and UV protection.
- Bioplastics and Packaging. Sugar- and starch-rich agricultural residues, as well as waste oils can be processed into biodegradable polymers (e.g., PHA, PBS, PLA, starch blends) used in food packaging, agricultural films, medical devices, disposable tableware, and more.
- Agricultural Inputs. Essential oils and crude extracts from agricultural residues can be valorised as biocides and/or biostimulants. Advance processing of food waste produce biofertilizers and biochar, which improve soil biodiversity and mitigate nutrient leaching.
- Textiles and Biocomposites. Fibres extracted from plant byproducts, including coconut husks, flax straw or pineapple leaves, can be used to create textiles, biocomposites and even construction materials.
- Animal Feed. Safe and nutritious processed peels, molasses, single-cell proteins, among others, are used to promote animal health and growth while reducing costs.
In this context of diversifying the use of crop-derived biomass for different industries, it becomes imperative to uphold the food first principle. This ensures that agricultural land is not repurposed for more profitable products at the expense of food security.
“The food first principle emphasises that food resources should primarily be used to feed people before being diverted for other purposes.”
The EU is committed to maximising agrifood losses valorisation
The EU is leading the shift toward a circular food system that valorises agrifood losses as a pillar of the European Green Deal. The Zero Pollution Action Plan aims to reduce air, water and soil pollution, addressing improper agrifood loss disposal, while the Farm to Fork Strategy focuses on reducing food waste across the entire value chain. The Circular Economy Action Plan promotes innovative uses for agrifood residues that minimise waste. By integrating these policies, Europe aims to maximise resource efficiency for a circular and sustainable future.
