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EvaluatIon and UpcyclIng of KItchen Food Wastes wIth BIotechnologIcal Methods

Merve Aydın,Zühal ALKAY

  • Merve Aydın: NEMETTİN ERBAKAN ÜNİVERSİTESİ
  • Zühal ALKAY: Yıldız Teknik Üniversitesi
  •  Year : 2026
  •  Vol : 5
  •  Issue : 1
  •  Page : 30-47
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

Conflict of interest : Hayır

This article is published under the CC BY-NC 4.0 license.
NeuGastro
2026, Vol5, Issue1
E-ISSN: 3023-5693
Received : , Accepted : , Published Online :

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