Food Waste – A Valuable Resource in the Circular Economy

When food is wasted instead of being used for human consumption, we face issues such as food insecurity and malnutrition, loss of natural resources, as well as the expansion of landfills, and emission of greenhouse gasses. As a result, reducing food waste has become a priority for most governments worldwide. However, despite our best efforts, some food will always end up as waste due to food safety concerns, logistical malfunctions, unexpected weather conditions, and pest infestations. Therefore, next to food waste reduction strategies, it is important to design effective valorization pathways.¹ Through valorization, i.e., the process of creating value out of something, we can better utilize agri-food surpluses and by-products. This is especially relevant as the food system adopts circular economy principles.

What is the circular economy?

The circular economy is an economic system designed to eliminate waste and promote the continual use of resources. It’s based on keeping materials and products in use for as long as possible, extracting their maximum value, and then recovering and regenerating products and materials at the end of their life.

The circular economy principles of better-utilizing materials and resources are extremely relevant to the food system as we attempt to cater to the nutritional needs of the growing population while also facing a steep decline in the availability of arable land and agricultural resources. In the years to come, many countries will require their food producers, manufacturers, and retailers to start circularising their operations.² Therefore, it is important to understand and create awareness about how food can be used as a valuable resource when it is removed from the conventional food supply chain.

How can food be valorized in the circular economy?

• Redistributing or reprocessing for human consumption

Sometimes, food gets removed from conventional supply chains for cosmetic reasons such as not meeting certain shape, size, or colour specifications or due to packaging or labelling defects. Such food can still be safely used for human consumption. If regular marketplaces or retail outlets are not an option, such food can be redirected to other avenues such as discount supermarkets and community cooperatives.³ Alternatively, they can be donated to soup kitchens and food banks that support food insecure individuals. By-products such as fruit peels and vegetable trimmings that are unfit for direct consumption can be reprocessed and turned into value-added products like juices, soups, and snacks.⁴ Valuable biological compounds can also be extracted from these materials to produce various food and nutraceutical manufacturing ingredients.³

• Reusing in animal feed production

 The next most sustainable option for valorizing food waste is to use it to produce feed for animals in the food supply chain.³ When used in animal feed production, this material re-enters the food supply chain through the various products obtained from the animals. Qualified animal nutritionists and feed technologists can ensure the appropriate processing and combination of these materials in order to ensure that poultry, livestock, and aquaculture-raised animals receive appropriate and sufficiently nutritious feed. This also reduces the sector’s dependency on agricultural land and food crops, leaving more resources for producing plant-based foods for human consumption.

• Recycling for use in non-food application

When use for human consumption or animal feed production is not feasible, food waste can be repurposed and recycled for non-food applications within the circular economy. Technologies like anaerobic digestion or composting can transform organic food waste into valuable resources such as biogas for energy production or compost for agricultural purposes.⁵ Additionally, certain non-food industries can benefit from food-derived materials. For instance, organic waste can be processed to create biodegradable packaging materials and bio-based plastics, or even used in the production of biochemicals, extending the lifespan and value of food resources beyond their initial use.⁵ Food waste can also be used for extracting enzymes, and antioxidants, or natural colours used in cosmetics, pharmaceuticals, or other industrial applications.⁵

 What are the barriers we face in using food waste as a resource?

Many innovative entrepreneurs and sustainability-inclined policymakers are already working towards ensuring that we can make appropriate use of food waste instead of sending it to landfills. However, to valorize food effectively and on a large scale, we need to overcome several barriers. Some of these include ⁽¹⁾:

1. Logistical challenges: Managing and collecting food waste from various sources can be logistically complex. Coordinating its collection, transport, and processing requires infrastructure and systems that are often lacking or underdeveloped in many regions.
2. Regulatory and safety concerns: There are stringent regulations and safety standards regarding repurposing food waste for human or animal consumption. Ensuring that this kind of valorization produces food or feed that is safe, hygienic, and meets regulatory standards requires the investment of time and resources.
3. Consumer perception: Changing consumer perceptions surrounding “waste” food can be challenging. Encouraging acceptance and utilization of products derived from food waste may face resistance due to social stigmas or misconceptions.
4. Economic viability: The economic viability of repurposing food waste can be a barrier. Often, the costs associated with collection, processing, and distribution may outweigh the perceived benefits, making it economically unfeasible for businesses.

How can we better utilize food waste in the future?

 Overcoming the above-listed barriers requires a systemic and multidimensional approach involving technological and supply chain innovation, policy interventions, responsive and accessible legal mechanisms, and consumer education. Given the pervasive and cross-cutting nature of the food waste problem, valorization will require cooperation among various involved stakeholders. Consumer education campaigns, subsidies for promising business ventures, showcasing successful examples, and adapting regulatory requirements to ensure consumer safety while also responding to business needs are the first steps. Additionally, knowledge exchange, long-term partnerships, and creative thinking are key if we want to move away from the current ‘business as usual’ approach and ensure that we realize the potential of food waste as a nutrient and value-rich material that can be used for a variety of purposes.

References:

1. Rao, M., Bast, A., & De Boer, A. (2021). Valorized food processing by-products in the EU: Finding the balance between safety, nutrition, and sustainability. Sustainability, 13(8), 4428. https://doi.org/10.3390/su13084428
2. Liaros, S. (2021). Circular food futures: what will they look like? Circular Economy and Sustainability, 1(4), 1193-1206. https://doi.org/10.1007/s43615-021-00082-5
3. Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N., & bin Ujang, Z. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of cleaner production, 76, 106-115. https://doi.org/10.1016/j.jclepro.2014.04.020
4. Bhatt, S., Lee, J., Deutsch, J., Ayaz, H., Fulton, B., & Suri, R. (2018). From food waste to value‐added surplus products (VASP): Consumer acceptance of a novel food product category. Journal of Consumer Behaviour, 17(1), 57-63. https://doi.org/10.1002/cb.1689
5. Cecilia, J. A., García-Sancho, C., Maireles-Torres, P. J., & Luque, R. (2019). Industrial food waste valorization: a general overview. Biorefinery: Integrated Sustainable Processes for Biomass Conversion to Biomaterials, Biofuels, and Fertilizers, 253-277. https://doi.org/10.1007/978-3-030-10961-5_11