The growing challenge of food waste management presents a critical opportunity for advancing the circular bioeconomy, aiming to transform waste into valuable resources. This paper explores innovative strategies for converting food wastes into renewable food resources, emphasizing the integration of sustainable technologies and zero-waste principles. The main objective is to demonstrate how these approaches can contribute to a more sustainable food system by reducing environmental impacts and enhancing resource efficiency. Novel contributions of this study include the development of bioproducts from various food waste streams, highlighting the potential of underutilized resources like bread and jackfruit waste. Through case studies and experimental findings, the paper illustrates the successful application of green techniques, such as microbial fermentation and bioprocessing, in valorizing food wastes. The implications of this research extend to policy frameworks, encouraging the adoption of circular bioeconomy models that not only address waste management challenges but also foster economic growth and sustainability. These findings underscore the potential for food waste to serve as a cornerstone in the transition to a circular, regenerative economy.

The transition from food waste to food security is a critical component of sustainability efforts. This approach focuses on repurposing organic waste products generated throughout the food supply chain into valuable resources. Food waste, encompassing everything from agricultural residues to post-consumer waste, represents a significant untapped potential that can be harnessed to enhance food security. By implementing strategies such as composting, bioconversion, and innovative recycling technologies, biowastes can be transformed into fertilizers, animal feed, and even new food products, thus closing the loop in the food system and aiding sustainable solutions for waste valorization. This transition not only addresses environmental concerns by reducing landfill waste and greenhouse gas emissions but also contributes to economic sustainability by creating new opportunities within the food production and waste management sectors. Ultimately, transforming food waste into a resource aligns with the broader goals of a circular economy, ensuring a sustainable, resilient, and food-secure future.

Since the impending warning of fossil fuel inadequacy, researchers’ focus has shifted to alternative fuel generation. This resulted in the use of a wide variety of renewable biomass sources for making biofuels. Biofuels made from biomass are seen as the most promising long-term strategy for addressing issues associated with conventional energy sources, atypical climate change, and greenhouse gas emissions. Hydrocarbons may be efficiently extracted from biomass, which contains a lot of sugars. Biofuels including bioethanol, biodiesel, biohydrogen, and biogas can be produced from biomass for widespread usage in transportation, industry, and households. In recent years, there have been numerous reports of breakthroughs in the manufacturing of biofuels and biogas. This paper examines the big picture of biogas generation, with an emphasis on the many forms of biomass utilization in both commercial and residential settings in rural areas.

• Analyzed cutting-edge nanoencapsulation strategy for smart food delivery. • Provided an effective platform for controlled and targeted delivery systems. • Potential/benefits of diverse fabrication technologies for nanoencapsulation. • Emphasized the various challenges/glitches of nanoencapsulation strategy. • Safety as well as regulatory aspects of nanomaterials/nanoencapsulation.