Enablers and barriers of harnessing food waste to address food insecurity: a scoping review

Circular Bioeconomy in Action: Transforming Food Wastes into Renewable Food Resources

The growing challenge of food waste management presents a critical opportunity for advancing the circular bioeconomy, aiming to transform waste into valuable resources. This paper explores innovative strategies for converting food wastes into renewable food resources, emphasizing the integration of sustainable technologies and zero-waste principles. The main objective is to demonstrate how these approaches can contribute to a more sustainable food system by reducing environmental impacts and enhancing resource efficiency. Novel contributions of this study include the development of bioproducts from various food waste streams, highlighting the potential of underutilized resources like bread and jackfruit waste. Through case studies and experimental findings, the paper illustrates the successful application of green techniques, such as microbial fermentation and bioprocessing, in valorizing food wastes. The implications of this research extend to policy frameworks, encouraging the adoption of circular bioeconomy models that not only address waste management challenges but also foster economic growth and sustainability. These findings underscore the potential for food waste to serve as a cornerstone in the transition to a circular, regenerative economy.

Food Banks as a "Treasure Trove": Users' Experiences of a Western Australian Food Relief Organization

Food banks are providing crucial relief as food insecurity increases worldwide. While these services are essential for vulnerable populations, there is variability in foods available and users may experience poor nutritional quality, and an overabundance of discretionary foods, contributing to public health risks including overnutrition and obesity. Understanding how customers perceive food availability, variety, and quality is important to inform relief services and health interventions. This study reports the findings of a convergent parallel mixed-methods investigation of user experiences and perceptions of food availability, variety, and quality at a major food bank in Western Australia. Food bank customers (N = 207) at a food bank branch and mobile van locations completed a survey, with an option to complete a subsequent semi-structured interview (n = 15). Approximately 80% of the survey sample had low (48%) or very low (30%) food security, half of the sample had been using the food bank for longer than 6 months, and 77% reported the food bank as their first choice for food. Three-quarters (77%) reported financial barriers to a balanced diet in the past twelve months and described how limited availability and variety complicated shopping. Interviewees explained complex perceptions of these issues, including favouring healthy food while considering discretionary food as a "luxury" that enhanced their quality of life. Our findings suggest that food bank users experience barriers to maintaining a balanced diet, encounter variable supplies of healthy and nutritious foods, and have concerns about the impacts of frequent discretionary food consumption. These findings have implications for public health promotion.

Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods

Food losses in the agri-food sector have been estimated as representing between 30 and 80% of overall yield. The agro-food sector has a responsibility to work towards achieving FAO sustainable goals and global initiatives on responding to many issues, including climate pressures from changes we are experiencing globally. Regenerative agriculture has been discussed for many years in terms of improving our land and water. What we now need is a focus on the ability to transform innovation within the food production and process systems to address the needs of society in the fundamental arenas of food, health and wellbeing in a sustainable world. Thus, regenerative food innovation presents an opportunity to evaluate by-products from the agriculture and food industries to utilise these waste streams to minimise the global effects of food waste. The mini-review article aims to illustrate advancements in the valorisation of foods from some of the most recent publications published by peer-reviewed journals during the last 4-5 years. The focus will be applied to plant-based valorised food products and how these can be utilised to improve food nutritional components, texture, sensory and consumer perception to develop the foods for the future.