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How zero-waste food industries will transform the world
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Saturday, 10 January, 2026, 13 : 00 PM [IST]
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Bhushan N Yengade
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A zero-waste food industry refers to an ethical and operational approach in which food systems are designed to generate no waste at any stage, whether raw materials, packaging, or by- products. This approach goes far beyond traditional waste management. It aims to build a circular system where every output becomes an input for another process. At COP30, held in Belém, Brazil, in November 2025, countries renewed their commitment to limiting global temperature. Food waste is directly linked to environmental pressures through greenhouse gas emissions, water and land scarcity, and pollution. With rising global temperatures, population growth, and increasing food demand, transitioning to a zero-waste industry is essential. It ensures sustainability, maximises resource utilisation, and can even enhance profitability.
Challenges towards implementing zero-waste practices
One significant hurdle is that many food companies focus only on their primary product and overlook the economic potential of by-products. In our research, we have repeatedly observed that by product valorisation can substantially increase overall profitability. Financial systems also tend to reinforce this narrow focus. Banks and investors usually evaluate a company based on its main product line, which discourages experimentation or investment in by-product processing. Additionally, implementing new technologies and infrastructure for waste reduction requires capital, which can be a barrier for companies, especially small and medium enterprises.
These challenges, however, can be addressed through regulatory support, scientific project management, and phased implementation strategies. Continuous leadership engagement and capacity-building are also essential.
R&D and innovation to support zero-waste goals
R&D is at the core of zero-waste innovation. It enables the development of new processing methods that optimise the use of raw materials and minimise scraps. For example, our research on the rice supply chain revealed regional differences in by-product utilisation. Rice millers in Madhya Pradesh strive to use nearly 100% of rice and its by- products, while operators in coastal Andhra Pradesh face greater challenges due to cyclone risks. Whole rice is used for edible purposes, broken rice becomes food or animal feed or ethanol feedstock, rice bran is used for oil processing, and husk fuels boilers and other local industries. Some even make use of rice straw. Biodegradable packaging derived from rice husk is an emerging sector with high potential. Similarly, in the major fruit pulp industry, waste such as fibres, peels, and seeds often remains unprocessed. Yet these materials could be transformed into valuable ingredients, such as extracted oils or minerals for the food and pharmaceutical sectors. During market surveys, we observed encouraging consumer acceptance of mango peel powder, though it requires strategic product development. The bakery, confectionery, and snack sectors are also innovating by converting waste into animal feed. Beyond this, advanced preservation technologies extend shelf life and reduce spoilage. Digital tools and data analytics support predictive models for inventory and production planning, preventing overproduction and minimising waste. Our research includes examining such patterns across districts, as waste generation and utilisation vary widely.
Training and engagement role in zero-waste initiatives
Employee engagement is absolutely critical. Training builds awareness of waste sources and teaches practical skills such as portion control, inventory tracking, and proper waste segregation. When employees understand their role and see tangible results, they help create a strong culture of sustainability. FSSAI or regulatory bodies play an important role through food safety training initiatives. Combined with certification programmes and internal recognition systems, these efforts
maintain momentum and foster long-term commitment.
Role of market research in zero-waste efforts
Market research is essential for understanding evolving consumer attitudes toward sustainability. It reveals the growing demand for eco-friendly products and zero-waste packaging. By identifying consumer pain points, preferences, and demographics, companies can tailor products and communication strategies effectively. Research also highlights opportunities for upcycled products and circular business models. When consumer expectations align with sustainability initiatives, companies can build stronger brand loyalty and expand their market share.
Zero-waste practices and new business models
Zero-waste strategies inspire companies to transform by-products into valuable resources, such as animal feed, bioenergy, nutraceutical ingredients, or compost. Food waste can even be used for biogas production, contributing to renewable energy systems. Brands that adopt zero-waste principles can charge premium prices and attract ESG-focused investors. This creates a circular economy where profit aligns with environmental impact. However, small-scale industries may find full adoption challenging, and supportive ecosystems are necessary to help them transition gradually.
Policy to support zero-waste transitions
Governments worldwide are introducing stronger environmental regulations. Japan, Australia, South Korea, and Canada have a regulatory framework to encourage companies to adopt a zero waste policy. Extended producer responsibility (EPR) frameworks make manufacturers accountable throughout a product’s lifecycle. Certification and labelling systems further enhance consumer trust.
Government incentives, financial or operational, can significantly accelerate the adoption of zero-waste practices. Policy support creates an enabling environment where sustainable operations become both feasible and commercially attractive.
Societal impact of widespread zero-waste food industries
Zero-waste systems deliver benefits far beyond environmental gains. They enhance food security, generate green jobs in recycling and resource recovery, and promote community engagement in sustainability practices. They also encourage responsible consumer behaviour and foster collective action. According to the UN, globally, about 13.2% of food is lost between harvest and retail, while 19% is wasted in households, food service, and retail. At the same time, 735 million people face hunger. Food loss and waste contribute 8–10% of global greenhouse gas emissions and are a major methane source. Addressing these issues requires food processing industries to prioritise waste protein extraction, waste fibre utilisation, and efficient water use.
Food industry leaders embarking on the zero-waste journey
Begin with clear, measurable goals and involve the entire organisation from the start. Invest in employee training and cultivate a culture where sustainability is a shared responsibility. Balance technological innovation with practical, scalable solutions. Collaborate across the value chain from suppliers to consumers in food and agri processing industry and engage with policymakers to build a supportive ecosystem. Progress will be incremental, but continuous improvement and transparency will build trust and long-term impact. Considering the urgent challenges of climate change, zero- waste innovation is not just beneficial, it is indispensable to bind the supply chain.
(The author is a food technologist)
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