Strategies for upcycling food waste in the food production and supply chain

Background: Food waste (FW) occurs at every stage of the food supply chain, with each segment contributing its share to the problem. These stages include agricultural production, post-harvest handling and storage, processing and manufacturing, distribution and retail, and finally, consumer behavior. Understanding the root causes and dynamics at each stage is essential to developing effective strategies for FW reduction. One promising approach is upcycling FW, a creative and innovative process of converting FW into higher-value products, thus preventing them from becoming traditional waste. Scope and approach: This review explores various approaches for repurposing FW to create innovative products such as novel foods, animal feed, and bioenergy. The exploration of emerging and innovative technologies for upcycling functional components from FW, leading to the development of specific value-added functional products, is discussed. Additionally, this review article covers considerations related to regulatory frameworks and policies, providing a comprehensive overview of the regulatory landscape. Key findings and conclusions: Upcycling FW tackles global FW issues, creates economic value, cuts greenhouse gas emissions, and reduces food insecurity. However, the success of these strategies relies on collaboration and commitment across the entire food supply chain, from producers to retailers and consumers. Furthermore, public awareness, education, and policy support are essential to drive the widespread adoption of upcycling practices and transform the food system into a more sustainable and equitable one.