Projects
Valorization of food waste as a source of bioactive compounds- BioAct360
DOI: 10.62658/COFAC/ILIND/BIORG/2/2025
SeedFunding, Universidade Lusófona
BioRG - FE ULusófona
Elisabete Mauricio
Elisabete Mauricio (PI) Adilia Charmier (co-PI) Pedro Sampaio Maria Manso Pedro Fernandes Manas Sutradhar Pedro Carmona Ana Lima Anabela Cruces Hilda de Pablo
Alignment with SDGs: SDG 2 – Zero Hunger: Reducing food waste and promoting the valorization of food by-products. SDG 3 – Good Health and Well-being: Improving food safety and awareness of sustainable consumption. SDG 8 – Decent Work and Economic Growth: Potential creation of jobs in food waste valorization processes. SDG 9 – Industry, Innovation, and Infrastructure: Encouraging technological innovation for the development of bioproducts. SDG 12 – Responsible Consumption and Production: Implementing circular economy practices and efficient resource use. SDG 13 – Climate Action: Minimizing environmental impact of discarded food and associated pollution. SDG 14 – Life Below Water: Mitigating water pollution from food waste disposal. SDG 15 – Life on Land: Reducing soil pollution and promoting sustainable resource management.
Food waste represents a major environmental and economic challenge across Europe. According to the European Environment Agency, over 89 million tonnes of food are wasted annually. These wastes are often discarded without any valorization, contributing to soil and water pollution and posing significant sustainability concerns. Addressing this issue is essential to achieve the United Nations Sustainable Development Goals for 2030, particularly in promoting resource efficiency and circular economy practices. Research indicates that such waste can contain diverse compounds with untapped value, yet these remain largely unexamined. This project explores strategies to convert food waste into environmentally and economically valuable bioproducts. By developing processes that allow for the repurposing of food by-products, the project aims to minimize environmental impact, promote sustainable resource use, and demonstrate the broader potential of circular approaches within institutional food systems. The outcomes are expected to contribute to community and industrial applications, while fostering awareness and practices aligned with sustainability objectives.