A Comprehensive Analysis of Potential Management Strategies for Valorization of Waste From Fruits and Vegetables Turning Trash Into Treasure

The imperative for sustainable food systems necessitates a paradigm shift towards the efficient utilization and responsible disposal of food by‐products. The inedible portions of fruits and vegetables, often constituting a substantial fraction of overall food waste, present a significant challenge and, simultaneously, a considerable opportunity. Transforming these seemingly valueless residues into value‐added commodities such as animal feed, biofuels, biofertilizers, and bioplastics is not merely a waste management strategy; it represents a crucial step towards minimizing environmental impact, generating novel revenue streams, and fostering a circular economy. Biochemical conversion technologies play a pivotal role in unlocking the potential of organic waste for energy and bioproduct generation, directly contributing to greenhouse gas mitigation and the establishment of sustainable energy portfolios. Similarly, the widespread adoption of composting practices transforms organic waste into nutrient‐rich soil amendments, enhancing soil health and diminishing reliance on synthetic fertilizers. Beyond these established applications, the extraction of high‐value essential nutrients and bioactive compounds from the by‐products of fruits and vegetables for integration into dietary supplements, pharmaceuticals, and functional foods underscores the latent potential of these inedible fractions as reservoirs of health‐promoting ingredients. Furthermore, the development of biodegradable and edible packaging materials derived from food by‐products addresses the pressing global issue of plastic waste, promoting the utilization of renewable resources within the packaging sector. Realizing the full potential of inedible food parts of fruits and vegetables necessitates a multi‐pronged approach encompassing the implementation of supportive policies that incentivize waste reduction and resource recovery, coupled with comprehensive educational initiatives aimed at raising awareness among both consumers and industries regarding the multifaceted benefits of sustainable food waste management. The application of innovative technologies and sustainable practices is paramount in converting food waste into valuable resources, thereby contributing to a more sustainable and resilient global food system. Future research endeavors should focus on optimizing extraction and conversion technologies, assessing the economic viability of various valorization pathways, and fostering collaborative frameworks among stakeholders to maximize the societal and environmental benefits of this crucial field.