A new report from Growing Kent & Medway highlights the untapped potential of waste from horticultural crops to be transformed into high-value chemicals and materials.
The authors say that advances in biotechnology could offer new revenue streams for fruit, viticulture and hop growers, while also helping to reduce the sector’s environmental footprint. The paper explores the vast range of potential new uses for by-products and waste streams that could otherwise be sent to landfill or used as feedstock for biogas production.
The report says that with a joined-up approach, between food producers, scientists and innovative bio-refinery businesses, such as pharmaceuticals, cosmetics and construction could benefit from crop waste materials such as pomace, peelings and trimmings, and non-edible parts of the plants. Waste materials can contain compounds which can be used as natural alternatives to chemical food additives and dyes, antioxidants to develop cancer-fighting drugs, and sustainable construction materials and packaging.
Dr Nikki Harrison, director for Growing Kent & Medway, said, “Finding new uses from parts of the crop we grow, but don’t currently use, not only helps create new markets and value for growers and farmers, but can also improve the environmental impact of our UK food systems.”
Dr Rob Barker, associate professor in sustainable chemistry at the University of Kent, who contributed to the report, added, “Horticultural residues range from high-value compounds, suitable for applications in the food, cosmetics, and pharmaceutical industries, to high-volume, lower-value materials that can be repurposed for bioenergy, biofertilisers, and compostable packaging.
“As research and technology continue to advance, we can expect to see even more innovative applications for horticultural waste, driving a circular economy that prioritises resource efficiency and environmental responsibility.”
He stressed, “This is not about redirecting crops originally destined for our plates to create moisturisers, this is about creating new products that make better use of the whole plant and any produce which can’t be sold, which costs growers money, time and resources to grow. It is about creating a circular economy for the consumer, the growers and our planet.”
