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Vegetable Crop Waste and Valorisation

Report: The potential of vegetable by-products for a biobased circular economy



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This report explores the potential use for waste and crop by-products from vegetable production.


The Kent and Medway region produces a variety of vegetables. The residues from processing or harvesting operations can contribute to crop waste. During fruit and vegetable processing or preparation, peelings, trimmings, and other non-edible parts can be generated as by-products.


Management of vegetable waste includes composting, anaerobic digestion, and sometimes landfill. However, valuable compounds like proteins, polyphenols, and essential oils in vegetable waste can support the development of food additives, antioxidants, natural dyes, and biofuels.


This report explores the current uses for vegetable waste and the challenges and opportunities to valorise these by-products and their potential application.


This report is an extract from a wider publication looking at the potential for agricultural and horticultural waste for a biobased circular economy in South East England. The full report explores opportunities for grape, fruit, hop, cereal, and mushroom waste valorisation.





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