EvaluatIon and UpcyclIng of KItchen Food Wastes wIth BIotechnologIcal Methods

Merve Aydın Aydın

doi:https://doi.org/10.54497/neugastro.2026.24

Merve Aydın Aydın, Zühal ALKAY

Year : 2026
Vol : 5
Issue : 1
Page : 30-47

DOI : https://doi.org/10.54497/neugastro.2026.24

Food waste generated in food and beverage service sectors and in home kitchens constitutes a critical global problem affecting many aspects of sustainability. Therefore, food wastage in both developed and developing countries leads to nutritional, socioeconomic, and environmental negative effects. This study examined potential utilisation and upcycling of kitchen food waste generated in cafeterias, canteens, hotels, airline catering companies, hospitals and restaurants using biotechnological methods. When kitchen waste generated by all the service sectors covered by study was evaluated, it was found that the most food waste was produced by bread, main dishes, fresh fruit and vegetables. Specifically, it has been determined that bread and vegetables are the most commonly wasted items in restaurants; meat dishes, side dishes, pasta and beverages in school cafeterias and canteens; bread and side dishes in hospitals; and vegetables in air services. These kitchen food waste products have been found to contain valuable components, including protein, fat, carbohydrates, dietary fibre, antioxidants, vitamins and minerals. Indeed, these wastes have been found to be good substrate sources for the biotechnological production of enzymes, organic acids, single-cell protein, antioxidants, and bioethanol, providing a value-added biomass source. Furthermore, these kitchen waste products are being upcycled by transforming them into value-added products. Consequently, biotechnological transformation of these kitchen wastes in many sectors has increased their added value by upcycling, helping to reduce food waste and lower production costs. Furthermore, it has been demonstrated that it has the potential to generate solutions that increase efficiency and ensure sustainability in food system.

Cite this Article As : Aydın, M. & Alkay, Z. (2026). Mutfak Kaynaklı Gıda Atıklarının Biyoteknolojik Yöntemlerle Değerlendirilmesi ve İleri Dönüşümü. NEUGastro, 5(1), 30-47.https://doi.org/10.54497/neugastro.2026.24

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.

EvaluatIon and UpcyclIng of KItchen Food Wastes wIth BIotechnologIcal Methods, Review Article,
2026, Vol. 5 (1)

Received : 07.11.2025, Accepted : 25.02.2026 , Published Online : 26.06.2026