WASTE2TASTE: From fish waste to valuable products – a sustainable solution for the future
WASTE2TASTE is a collaborative network of eight European partners, including universities, research centers, and small-to-medium enterprises (SMEs). Together, they aim to tackle the challenge of postharvest fish losses (PHFL) by turning what is often considered waste into valuable resources. PHFL includes unwanted fishery by-catch, such as non-indigenous species (NIS) and cartilaginous fish with low commercial value, as well as by-products from fish processing and aquaculture industries.
The primary goal of WASTE2TASTE is to give new life to these underused marine resources by developing sustainable and eco-friendly methods to create high-value products for food applications. This aligns with the principles of a circular economy, where waste is minimized, and resources are reused efficiently.
Fish waste is naturally rich in proteins and bioactive compounds, making it an excellent raw material for innovative bioprocesses. WASTE2TASTE focuses on creating green, cost-effective methods to extract marine ingredients like collagen, chitin/chitosan, and fish oil. These processes reduce the use of harmful chemicals and enzymes, shorten extraction times, and minimize pollution, contributing to healthier ecosystems.
Through its work, WASTE2TASTE aims to:
1. Reduce Waste: Develop effective management strategies for PHFL to lower the volume of discarded marine resources.
2. Support EU’s "ZeroWaste" Goals: Align with the "Reduce, Reuse, Recycle" (3R) principles to promote sustainable practices.
3. Enhance Marine Sustainability: Foster a resilient and sustainable marine and maritime sector.
4. Mitigate Non-Indigenous Species (NIS): Indirectly address the ecological and human harm caused by invasive species.
One of the key challenges for WASTE2TASTE is identifying market opportunities that are both profitable and meet the evolving demands of consumers. By exploring these opportunities, WASTE2TASTE hopes to bridge the gap between laboratory innovation and industrial-scale production.
The project’s ultimate aim is to fully utilize underexploited marine biological resources to create commercially viable products. These include marine collagen and chitosan-based products, which are expected to reach a Technological Readiness Level (TRL) of 7, meaning they are close to market use.
The end products developed by WASTE2TASTE will target a range of health-related needs, such as improving exercise performance, supporting muscle growth, improving joint problems, enhancing gut health, and addressing obesity. By doing so, WASTE2TASTE not only contributes to human well-being but also demonstrates the potential of sustainable marine resource use.
In summary, WASTE2TASTE is paving the way for a future where fish waste is no longer seen as a burden but as a valuable resource. By combining innovation, sustainability, and market-driven solutions, WASTE2TASTE is helping to protect marine ecosystems while creating products that benefit both people and the planet.
Marine samples of various species have been collected in the Mediterranean and distributed to the various partners in the project where research is ongoing.
WASTE2TASTE (W2T) is a network of 8 partners from academia, research centers, and SME’s, with expertise in education and with state-of-the-art scientific and technical expertise aimed at the development of commercially viable products by using post harvest fish losses (PHFL), including unwanted fishery by-catch species (e.g., non-indigenous species (NIS) and cartilaginous fish with low commercial value) and by-products from fish processing and aquaculture industries.
The main objective is the valorization of PHFL, showing potential applications in a circular economy and an eco-friendly vision by developing protocols for sustainable exploitation of underused and/or wasted marine resources, to obtain high-value products for food applications. W2T will utilize PHFL, naturally rich in proteins and bioactive compounds, to develop innovative green and cost-effective bioprocesses for the production of marine ingredients (e.g., collagen, chitin/chitosan, and fish oil), reducing extraction time and use of hazardous solvents/enzymes allowing.
W2T will (i) contribute to reducing the waste volume through the development of appropriate PHFL management measures, (ii) address the European "ZeroWaste" goal aiming at the 3R principle "Reduce, Reuse and Recycle”, (iii) contribute to achieve a resilient and sustainable development for marine/maritime sector and, in an indirect way, (iv) mitigate the NIS, which cause damage to marine ecosystems and humans.
The challenge is to gain insights into market opportunities that will be profitable and will satisfy new and different attitudes/demands of consumers.
W2T will exploit the potential of underutilized marine biological resources, from laboratory to industrial scale production of collagen and chitosan-based products, with potential commercial uses that reach TRL 7. W2T will create a nutritional end product targeting different end-users’ health issues (e.g., exercise performance, muscle growth, joint problems, gut health, and obesity).
