Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations.

By G. Laufenberg, B. Kunz, Marianne Nystroem. Bioresource Technology, 2003

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Fruit and Vegetable Co-Products as Functional Feed Ingredients in Farm Animal Nutrition for Improved Product Quality (2015, background): “Furthermore, these undesirable materials pose increasing disposal and potentially severe pollution problems and represent a loss of valuable biomass and nutrients [7].”
Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria (2009, background): “Many studies have been done to develop methods to transform these wastes into useful products (Perea et al. 1993; Kristinsson and Rasco 2000; Larsen et al. 2000; Guerard et al. 2001; Laufenberg et al. 2003; Nilsang et al. 2005; Bhaskar et al. 2008).”
From food waste to value-added surplus products (VASP): Consumer acceptance of a novel food product category (2018, background): “Although the economic argument for recovery and value‐added surplus food may be sound from a production and operations standpoint (Laufenberg et al., 2003), consumers' perceptions of VASP foods are an important consideration when assessing commercial feasibility of such foods.”