The period from 2019 to 2022 has been defined by the COVID-19 pandemic, resulting in an unprecedented demand for and use of Personal Protective Equipment (PPE). However, the disposal of PPE without considering its environmental impact and proper waste management practices has become a growing concern. The increased demand for PPE during the pandemic and associated waste management practices have been analyzed. Additionally, the discussion around treating these residues and exploring more environmentally friendly alternatives, such as biodegradable or reusable PPE, is crucial. The extensive use of predominantly non-degradable plastics in PPE has led to their accumulation in landfills, with potential consequences for marine environments through the formation of microplastics. Therefore, this article seeks to establish a connection between these issues and the Sustainable Development Goals, emphasizing the importance of efficient management aligned with sustainable development objectives to address these emerging challenges and ensure a more sustainable future.

In recent years, several researchers have focused their studies on the development of sustainable biomaterials using renewable sources, including the incorporation of living biological systems. One of the best biomaterials is bacterial cellulose (BC). There are several ways to produce BC, from using a pure strain to producing the fermented drink kombucha, which has a symbiotic culture of bacteria and yeasts (SCOBY). Studies have shown that the use of agricultural waste can be a low-cost and sustainable way to create BC. This article conducts a literature review to analyze issues related to the creation of BC through kombucha production. The databases used were ScienceDirect, Scopus, Web of Science, and SpringerLink. A total of 42 articles, dated from 2018 to 2022, were referenced to write this review. The findings contributed to the discussion of three topics: (1) The production of BC through food waste (including patents in addition to the scientific literature); (2) Areas of research, sectors, and products that use BC (including research that did not use the kombucha drink, but used food waste as a source of carbon and nitrogen); and (3) Production, sustainability, and circular economy: perspectives, challenges, and trends in the use of BC (including some advantages and disadvantages of BC production through the kombucha drink).