Food waste is one of the most pressing and overlooked global challenges, affecting both the environment, the economy, and ethics. Onethird of global food production, sufficient to feed 2 billion people, is wasted or lost before it reaches consumption [1]. The 12th United Nations Sustainable Development Goal aims to halve per capita global food waste at the retail and consumer levels, as well as cut food losses in production and supply chains, by 2030 [2]. To promote food sustainability, the management of waste valorization has gained importance. Traditional disposal methods, such as open burning and landfilling, significantly contribute to environmental issues, including soil degradation, water pollution, and deterioration of air quality. Real-world examples and scientific initiatives in agri-food waste valorization contribute to a broader strategy of transforming by-products into valuable resources within sustainable food systems. Several parallel projects—from the reuse of canning industry residues for omega-3 extraction to the development of bio-based films from chestnut and nut waste—illustrate the growing potential of waste streams as sources of bioactive compounds, functional ingredients, and biodegradable materials. Together, these efforts highlight the importance of education, innovation, and applied research in unlocking the full value of agro-industrial by-products.

Cristina Soares*, Manuela Moreira, Henri Nouws, Cristina Delerue-Matos ; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal