ABSTRACT Fruit and vegetable waste constitutes a major share of global food waste, posing environmental and economic challenges. Addressing this issue requires sustainable and innovative strategies to reduce waste and recover valuable resources, contributing to both ecological balance and circular economic growth. This review explores and evaluates a range of methods for the valorization of fruit and vegetable waste, with particular emphasis on bioremediation techniques. It highlights fermentation processes and microbial applications, especially involving Saccharomyces cerevisiae , to generate bioethanol and other bio‐based products. Fruit and vegetable waste has been effectively used to produce biosolvents, which serve as dual‐purpose agents in plastic cleaning and various industrial processes. Fermentation of these wastes also leads to the production of biocatalytic enzymes that enhance the treatment of industrial waste and aquaculture sludge. These approaches contribute to the generation of renewable energy and demonstrate the waste's versatility in resource recovery. The transformation of fruit and vegetable waste into valuable bioproducts supports environmental sustainability by reducing reliance on non‐renewable resources and lowering waste‐related environmental impacts. The findings underscore the need for integrating emerging technologies into mainstream waste management practices to enhance economic viability and advance the development of a circular bioeconomy.
Dhar et al. (Mon,) studied this question.