This GAIN Working Paper No. 46 explores the potential of repurposing food waste into nutritious foods, particularly in low- and middle-income countries (LMICs). The study categorizes 21 waste byproducts into fruit and vegetable residues, seed residues, plant byproducts, and animal byproducts and evaluates their availability, nutritional value, food safety risks, and consumer acceptability.
Key findings:
Fruit peels (e.g., mango, orange, pineapple) are nutrient-dense and have moderate consumer acceptance.
Press cakes (from seed and legume processing) and pumpkin seeds have high nutritional potential.
Fish byproducts and whey can be repurposed into high-protein foods.
The report suggests local feasibility studies to identify the best repurposing strategies for different regions.
Photo Credit: GAIN