FROM FOOD WASTE TO FOOD SUPPLEMENTS: SUSTAINABLE TRANSFORMATION FOR ECONOMIC SECURITY

Abstract

In this study, we explore the potential for cooperation between hospitality and food supplement manufacturers. The concept aligns with sustainable development principles, addressing both social and environmental concerns. Specifically, it focuses on the collection and upcycling of food waste into food supplements. The paper identifies alternative SWOT strategies to evaluate the feasibility of this idea in the entrepreneurial sector. One key solution to food waste is food upcycling, a growing trend where unused food scraps are transformed into new products. Emerging innovative methods, like advanced food drying technologies, offer effective ways to combat food waste by converting scraps into nutritious products without excessive heat. The study highlights several critical aspects of food upcycling, including: economic efficiency through resource conservation, reduced dependency on external food sources, and enhanced food security. The process also fosters technological development, attracting investments and generating new job opportunities, which strengthens economic stability. Furthermore, upcycling reduces waste and conserves natural resources, positively impacting environmental and economic sustainability. By turning food waste into valuable supplements, this approach contributes to sustainable development goals, such as combating hunger and improving access to nutritious food, thus promoting both social and economic security at the national level.