Fruits and vegetables and roots and tubers are the most common food to be wasted, 45% of them become waste

According to the FAO, global food waste represents a third of total food produced for consumption, ~1.6 billion tons per year, at a cost of € 730 million/year. Both food losses and food co-products are rich sources of nutrients and other bioactive substances that, once extracted, can be valuable ingredients in functional and nutraceutical foods (among other products).

The FAIRCHAIN Swiss case study is using apples that are not fit for consumption by developing vinegar-based cleaning products and fertilisers.