Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102604

Arun Kumar Pandey , Sheetal Thakur PhD , Rahul Mehra PhD , Raj Sukhwinder Singh Kaler , Maman Paul , Arun Kumar

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Abstract

Agri-food waste is one of the most abundant biomass resources globally, generated through ongoing agricultural activities and food industry operations. Around 30 % of food produced for human consumption is lost during production and processing, contributing to an estimated 150 billion metric tons of waste annually—an amount projected to grow by 7.5 % each year. Conventional disposal methods such as landfilling, and incineration result in significant environmental harm and economic loss. However, agri-food waste contains valuable organic compounds that can be repurposed into value-added products, supporting the transition to a zero-waste circular economy. This review compiles recent advancements in the generation, categorization, and valorization of agri-food waste, highlighting its potential in biotechnology for producing antibiotics, fermented foods, nutraceuticals, and industrial materials. By aligning with UN Sustainable Development Goals (SDGs) 11, 12, and 13, the review underscores the need for increased research, technological innovation, and public awareness to foster sustainable waste management practices.

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转化农业食品垃圾：实现零废物循环经济的创新途径

农业食品废弃物是全球最丰富的生物质资源之一，是通过持续的农业活动和食品工业业务产生的。供人类消费的粮食中，约有30%在生产和加工过程中损失，估计每年造成1500亿吨的浪费，预计这一数字每年将增长7.5%。传统的处理方法，如填埋和焚烧，会造成严重的环境危害和经济损失。然而，农业食品垃圾含有有价值的有机化合物，可以重新利用为增值产品，支持向零废物循环经济过渡。本文综述了农业食品垃圾的产生、分类和增值方面的最新进展，强调了其在生产抗生素、发酵食品、营养食品和工业材料等生物技术方面的潜力。通过与联合国可持续发展目标（sdg） 11、12和13保持一致，该审查强调需要加强研究、技术创新和公众意识，以促进可持续废物管理实践。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.