Advancing Industrial Food Byproduct Management: Strategies, Technologies, and Progress in Waste Reduction

Abstract

The growing global concern over sustainability has driven the food industry to shift its focus from merely disposing of food waste to transforming it into resources. This transformation is a result of technological advancements over time that have enabled industries to repurpose what was once considered waste. This review emphasizes a systematic exploration of the interconnections between strategies, technologies, and types of food byproducts that contribute to the overarching goal of reducing waste. It discusses both the advantages and limitations of current technologies, offering insights into their implications for food safety, economic feasibility, and environmental sustainability. Key categories of food byproducts are also examined to assist the development of targeted and more effective byproduct management strategies. Eventually, the journey towards zero waste needs to be interpreted as an effort to minimize food waste that involves all components of the supply chain. Setting targets solely on achieving the “zero waste to landfill” standard indicates the industry’s continued reliance on environmentally taxing practices like landfilling and incineration, highlighting the limited viable and eco-friendly alternatives. Collaboration among the manufacturing industry, government, public, and scientists to facilitate the implementation and further development of food waste management is considered a potential strategy to achieve sustainable food processing.