Agri-food waste as a resource for high-value biomolecules

The agri-food sector produces large volumes of waste and by-products at every stage of the value chain, from primary agricultural production to final consumption. When properly recovered and recycled, these streams become strategic feedstocks for low‑impact, bio‑based processes.

By-products from wine, olive, dairy, and fruit and vegetable processing are particularly rich in bioactive compounds, sugars, oils, fibers, and proteins. Through biotechnological and thermochemical conversion routes, these materials can be transformed into energy, fertilizers, functional ingredients, high‑value biomolecules, bioplastics, and animal feed. Adopting such recovery pathways supports circular economy goals and substantially reduces environmental impact associated with agri‑food waste.