Beyond Food Processing: How Can We Sustainably Use Plant-Based Residues?

Every year, mountains of plant-based leftovers from our food system go to waste—yet they hold the key to a more sustainable future. What if we could turn them into energy, valuable compounds, and more?

Plant-based residues from agriculture and food processing are an abundant, yet underutilized, resource. They burden the environment and climate, but a decade of research shows they can be sustainably valorized through innovative technologies.

A recent review combines bibliometric analysis with an overview of emerging processing methods. It covers residues from conventional crops and medicinal plants, revealing valorization pathways from energy production to extracting high-value bioactive compounds.

Key advances include low-energy and non-thermal processing like ultrasound, microwave, and cold plasma; green solvents such as natural deep eutectic solvents; biological pretreatments with ligninolytic microbes; and thermochemical methods like hydrothermal carbonization. Cascade strategies for multi-product recovery are also highlighted.

While these approaches show great potential, challenges remain in process optimization and economic feasibility at industrial scales. The review emphasizes developing circular processing strategies to align with global sustainability goals, calling for more innovation to transition our agri-food system toward circularity.

Key Points

• Plant residues are abundant but underutilized resources for valorization.
• Emerging technologies enable sustainable recovery of energy and bioactive compounds.
• Cascade and circular strategies are key for industrial-scale adoption.