Kitchen Waste Valorization through Solid-State Fermentation: Opportunities for Sustainable Waste Management and Value-Added Product
DOI:
https://doi.org/10.31674/ijbb.2025.v03i01.001Abstract
The rapid increase in municipal solid waste (MSW), driven by population growth, urbanization, and industrialization, has resulted in significant environmental and socio-economic challenges worldwide. Among MSW components, kitchen waste (KW) represents a substantial proportion due to its organic-rich composition, making it both an environmental burden and a valuable bioresource. Improper disposal of KW contributes to greenhouse gas emissions, land and water pollution, and loss of essential resources. However, KW can be harnessed as a substrate for solid-state fermentation (SSF), enabling the production of biofuels, biofertilizers, enzymes, single-cell proteins, organic acids, and antimicrobial compounds. This paper reviews the composition and global trends of KW generation, its environmental impacts, and its valorization potential through SSF. Methodologically, the review synthesizes data from recent studies (2018–2025) that explore KW valorization, antimicrobial applications of fruit and vegetable residues, and the role of nanotechnology in sustainable bioprocessing. Findings highlight the dual challenge and opportunity of KW: while it is a major contributor to waste burdens, it also offers a promising pathway to a circular economy. The paper concludes that integrating KW valorization into national waste policies and industrial bioprocesses can significantly reduce environmental pollution, improve food security, and generate high-value products.
Keywords:
Kitchen Waste, Fermentation, Sustainability, Waste Management, Value-Added ProductReferences
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