The integration of former food products (FFPs) into poultry diets represents a promising strategy to reduce competition for human-edible feed resources, enhance circularity in agrifood systems, and lower the environmental footprint of poultry production. This review synthesises current knowledge on nutritional composition, digestibility, and practical inclusion strategies for FFPs such as bakery meal, biscuit waste, pasta residues, and confectionery products. Drawing on both national and international research, it evaluates their potential to partially replace conventional cereals without compromising bird performance, product quality, or welfare, provided that formulation adjustments are madefor amino acid balance, micronutrient supply, and dietary energy density. Safety and regulatory considerations are examined, including EU and UK legislative requirements, packaging removal, microbiological control, and monitoring for contaminants. The review also addresses consumer perceptions, noting that terminology and transparency strongly influence public acceptance of FFP-based feeds. Environmental and economic impacts are explored through life cycle assessment evidence, showing that diverting suitable FFPs from waste streams to poultry diets can significantly reduce greenhouse gas emissions, land use, and feed costs, while retaining nutrients within the food chain. Key challenges include nutrient variability, seasonal supply fluctuations, and limited long-term performance data, especially for layers. This review identifies key knowledge gaps and proposes a roadmap for the responsible and scalable use of FFPs in poultry nutrition. Realising FFPs full potential in sustainable feeding systems will require coordinated efforts across research, industry and policy.
Khattak et al. (2026) studied this question.