Did you know that approximately 773 million people went hungry in 2023? To put that into perspective, that’s about the same as every single person in Europe and Japan going to bed hungry. Now, imagine a world where your leftovers could be the answer to one of humanity’s greatest challenges: hunger. It may sound impossible, but at the School of Biosciences, Professor Asgar Ali and his dedicated research team are working to transform food waste into a valuable resource.  

The Global Food Waste Crisis

Plates of food being thrown away

 
1.3 billion tons of food is wasted worldwide every single year. Aside from the loss of edible food, we are wasting all the water, energy, land, labour, and resources that go into food production, while millions continue to suffer from hunger and malnutrition.

There are a variety of reasons why food is thrown away, such as overproduction, environmental impacts, or poor storage and transportation infrastructure. Meanwhile, the global population continues to grow, and people are living longer than before. At this rate, food production is at serious risk of falling behind. 

Reimaging Food Waste Through Science

188体育网址_188体育在线-【唯一授权网站】@ers exploring nutrient extraction at the 188体育网址_188体育在线-【唯一授权网站】@ of Nottingham Malaysia

 

In pursuit of a solution, Professor Asgar is leading a research project focused on extracting usable proteins and carbohydrates from food waste. His team experimented with emerging green technologies such as eco-friendly solvents and cavitation processing to maximise yield while preserving the quality of the extracted nutrients. 

The recovered proteins could then be repurposed into functional ingredients for animal feed or biofertilisers, making this a scalable, low-cost, and eco-friendly solution. This addresses food waste while also enhancing food security, reducing feed costs, and promoting sustainable agriculture. 

“Addressing food waste demands a fundamental shift in how we value resources. By reclaiming nutrients from discarded food, we can combat hunger while creating a circular system that conserves energy, reduces environmental strain, and drives sustainable innovation across agriculture and food industries,” said Professor Asgar. 

This study supports a more sustainable global food system, aligning with UN Sustainable Development Goal 12.3 to halve food waste, while fostering interdisciplinary collaboration across food science, biotechnology, and agriculture.

It’s time to rethink food waste. Together, we can change the way we handle food waste and make every meal count.