This article examines case studies from Spain, Tunisia, and Hong Kong to improve waste management strategies in the food sector, a critical step toward sustainable food systems. The study addresses the challenges of waste reduction and sustainable management, considering the diversity of waste materials, economic costs, and variable awareness levels across regions. Each case study focuses on a different sector: horticulture in Spain, seafood processing in Tunisia, and municipal waste management in Hong Kong.
Key findings include the importance of regulatory frameworks, waste management systems, and waste traceability for effective waste handling in horticulture. In Tunisia, seafood by-products, like blue crab shells, are highlighted as valuable sources for extracting nutrients such as polysaccharides, proteins, and antioxidants. The study also advocates shifting from landfill disposal to anaerobic digestion to enhance waste sustainability. By quantifying waste streams and identifying specific waste challenges, the research underscores that tailored, region-specific waste management strategies can improve the sustainability of global food supply chains.