Upcycling of Food By-Products and Waste: Nonthermal Green Extractions and Life Cycle Assessment Approach

Did you know that food loss and waste devour 38% of the energy used in the entire food supply chain? This hidden energy drain is a wake-up call for transforming trash into treasure.

Food waste isn't just a disposal problem—it's a massive energy leak. The 2030 Agenda for Sustainable Development calls for action that balances social, economic, and environmental goals. Recycling and upcycling offer two paths: breaking waste down or turning it into something more valuable. This review focuses on the latter, using nonthermal green extractions to give new life to by-products from olives, red beetroot, sugar beet, and coffee—all staples in the food industry.

Nonthermal techniques efficiently pull out bioactive compounds while using less energy, making them a promising tool for sustainable upcycling. But measuring their true environmental impact is tricky. That's where life cycle assessment, environmental footprint analysis, and digitalization come in. These tools help companies make smarter decisions about waste-to-value products, though challenges remain in accurately calculating their benefits.

The potential is optimistic: by turning waste into valuable products, we address disposal issues while gaining economic and environmental rewards. This review bridges a critical gap, offering industry tools to manage sustainability and guide decisions on upcycling. The future of food isn't just about feeding people—it's about rethinking what we throw away.

Key Points

• Food waste consumes 38% of supply chain energy
• Nonthermal extractions upcycle olive, beet, coffee by-products
• Life cycle assessment guides sustainable waste-to-value decisions