Trade-offs in food systems; How does upcycling edible resources fit in the big picture?

Meat consumption, health, and the environment

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The food waste hierarchy as a framework for the management of food surplus and food waste

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Conceptualizing food systems for global environmental change research

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The Modern World System: Capitalist Agriculture and the Origins of the European World-Economy in the Sixteenth Century

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Food system resilience: Defining the concept

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The Ethical Consumer

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Losses, inefficiencies and waste in the global food system

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When Does It Pay to be Good? Moderators and Mediators in the Corporate Sustainability–Corporate Financial Performance Relationship: A Critical Review

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Review: Food loss and waste in Sub-Saharan Africa

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Food system by-products upcycled in livestock and aquaculture feeds can increase global food supply

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Food System Sustainability and Food Security: Connecting the Dots

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Food waste measurement toward a fair, healthy and environmental-friendly food system: a critical review

Amicarelli, V., & Bux, C. (2020) · British Food Journal · doi:10.1108/bfj-07-2020-0658 · Cited by 174 · see citing works

Defining upcycled food: The dual role of upcycling in reducing food loss and waste

Aschemann-Witzel, J., Asioli, D., Banovic, M., Perito, M. A., Peschel, A. O., & Stancu, V. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.01.001 · Cited by 161 · see citing works

The role of reducing food waste for resilient food systems

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How circular will you eat? The sustainability challenge in food and consumer reaction to either waste-to-value or yet underused novel ingredients in food

Aschemann-Witzel, J., & Peschel, A. O. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.04.012 · Cited by 140 · see citing works

The “Prevention Paradox”: food waste prevention and the quandary of systemic surplus production

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Priority research questions for the UK food system

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Collagen, protein hydrolysates and chitin from by-products of fish and shellfish: An overview

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Circular Food Behaviors: A Literature Review

do Canto, N. R., Grunert, K. G., & de Barcellos, M. D. (2021) · Sustainability · doi:10.3390/su13041872 · Cited by 70 · see citing works

Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises

Lavelli, V., & Beccalli, M. P. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.06.013 · Cited by 70 · see citing works

Framings of Food Waste: How Food System Stakeholders Are Responsibilized in Public Policy Debate

Mesiranta, N., Närvänen, E., & Mattila, M. (2021) · Journal of Public Policy & Marketing · doi:10.1177/07439156211005722 · Cited by 66 · see citing works

Potential Cosmetic Active Ingredients Derived from Marine By-Products

Siahaan, E. A., Agusman, A., Pangestuti, R., Shin, K., & Kim, S. (2022) · Marine Drugs · doi:10.3390/md20120734 · Cited by 60 · see citing works

Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation

Malcorps, W., Newton, R., Sprague, M., Glencross, B. D., & Little, D. C. (2021) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2021.720595 · Cited by 52 · see citing works

Circularity of food systems: a review and research agenda

Bernardi, P. D., Bertello, A., & Forliano, C. (2022) · British Food Journal · doi:10.1108/bfj-05-2021-0576 · Cited by 52 · see citing works

A future workforce of food-system analysts

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Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains

Aschemann‐Witzel, J., Bizzo, H. R., Chaves, A. C. S. D., de Faria‐Machado, A. F., Soares, A. G., Fonseca, M. J. D. O., Kidmose, U., & Rosenthal, A. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1963665 · Cited by 38 · see citing works

Impact of ethical certifications and product involvement on consumers decision to purchase ethical products at price premiums in an emerging market context

Chatterjee, S., Sreen, N., Rana, J., Dhir, A., & Sadarangani, P. (2021) · International Review on Public and Nonprofit Marketing · doi:10.1007/s12208-021-00288-1 · Cited by 37 · see citing works

Environmental benefits of circular food systems: The case of upcycled protein recovered using genome edited potato

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A journey into the world's food systems in search of losses, waste and ways to solve them

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The Norwegian Bioeconomy Strategy and the Way Forward for Blue Growth

Pleym, I. E., Svorken, M., & Kvalvik, I. (2021) · Arctic review on law and politics · doi:10.23865/arctic.v12.3341 · Cited by 5 · see citing works

Enhancing capacity of scientists and practitioners for promoting more sustainable and resilient food systems in Indonesia and the South Pacific

Bellotti, B., & Ingram, J. S. I. (2022) · APN Science Bulletin · doi:10.30852/sb.2022.2004 · Cited by 2 · see citing works

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

Krzyżostan, M., Wawrzyńczak, A., & Nowak, I. (2024) · Sustainability · doi:10.3390/su16072757 · Cited by 47 · see citing works

Green extraction of phenolic compounds from the by-product of purple araçá (Psidium myrtoides) with natural deep eutectic solvents assisted by ultrasound: Optimization, comparison, and bioactivity

de Lima, N. D., Wanderley, B. R. D. S. M., Ferreira, A. L. A., Pereira-Coelho, M., Haas, I. C. D. S., Vitali, L., Madureira, L. A. D. S., Müller, J. M., Fritzen‐Freire, C. B., & Amboni, R. D. D. M. C. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114731 · Cited by 32 · see citing works

Sensory quality and regulatory aspects of upcycled foods: Challenges and opportunities

Melios, S., Johnson, H. N., & Grasso, S. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115360 · Cited by 29 · see citing works

The role of techno-economic and life cycle assessment in guiding precision fermentation towards sustainable food production

David, L. H., Juliano, P., & Ridoutt, B. G. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105488 · Cited by 18 · see citing works

Exploring seed-based upcycled oils: types, extraction processes, and emerging applications

Lin, Z., & Grasso, S. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2472895 · Cited by 11 · see citing works

Consumer perception of upcycled food labels

Cao, Y. F., & Jang, Y. (2025) · British Food Journal · doi:10.1108/bfj-02-2025-0216 · Cited by 8 · see citing works

A Perspective of Upcycled Food by Norwegian Consumers: The Meaning Without the Word

Garcia-Valencia, M., Myhrer, K. S., Altintzoglou, T., & Gaarder, M. Ø. (2025) · Journal of International Food & Agribusiness Marketing · doi:10.1080/08974438.2025.2475480 · Cited by 6 · see citing works

Enhancing resource recovery in Indonesian upcycled food supply chains: collaborative innovation networks and their drivers

Negash, Y. T., & Oktriono, K. (2024) · Journal of Industrial and Production Engineering · doi:10.1080/21681015.2024.2425391 · Cited by 4 · see citing works

Can gene-editing accelerate the protein shift? Consumer acceptance of an upcycled meat-substitute

Edenbrandt, A. K., & Lagerkvist, C. J. (2024) · Food Policy · doi:10.1016/j.foodpol.2024.102665 · Cited by 3 · see citing works

Future foods refusal. How our behavioral immune system impedes the sustainable food transition

Havermans, R. C. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105179 · Cited by 2 · see citing works

Understanding purchase intention toward upcycled foods through a consumer education lens: an extended theory of planned behavior approach

Liang, S., Zhang, Y., P, Y., Tian, J., & Li, Y. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1871592 · Cited by 2 · see citing works

Governance models based on subject participation and their effectiveness regarding anti-food waste in China

Ran, F.-M., Chen, F., Liu, G., Jiang, S., & Hou, J. (2025) · British Food Journal · doi:10.1108/bfj-04-2025-0520 · Cited by 1 · see citing works

Consumers’ Neophobic Profile Influences Sensory and Perception Responses to the Addition of Banana Peel into Cake Formulation

Zandanotto, C., Bagatini, L., de Moraes, B. K. B., Richter, M. F., Maschio, G. T., & Sant’Anna, V. (2025) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2025.2488784 · Cited by 1 · see citing works

“Love food, hate waste, but is upcycled foods the answer?” Co-creation with consumers exploring prototype development of upcycled foods made with peels and trimmings from fruit and vegetables

Fox, S., Kenny, O., Noci, F., & Dermiki, M. (2026) · Food and Humanity · doi:10.1016/j.foohum.2026.101203

Upcycling of Food Waste in Food Production

Christaki, S., & Mourtzinos, I. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-40344-6.00278-7

Sensory challenges and solutions in the application of bioactives from aquatic side streams

Aspevik, T., Moirangthem, K., Leivers, S., Altintzoglou, T., & Varela, P. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-45519-3.00013-3

Upcycled food: How does it support the three pillars of sustainability?

Thorsen, M., Mirosa, M., Skeaff, S. A., Goodman-Smith, F., & Bremer, P. J. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.104269 · Cited by 53 · see citing works

Upcycled By-Product Use in Agri-Food Systems from a Consumer Perspective: A Review of What We Know, and What Is Missing

Aschemann-Witzel, J., & Stangherlin, I. D. C. (2021) · Technological Forecasting and Social Change · doi:10.1016/j.techfore.2021.120749 · Cited by 174 · see citing works

Foodtech as Part of the Circular Economy

Csordás, A. (2024) · Foresight-Russia · doi:10.17323/2500-2597.2024.2.58.68 · Cited by 2 · see citing works

Upcycling food industry by-products. Bringing the circular economy to the attention of decision makers

Zagni, G. (2021) · AMS Laurea Institutional Research Repository (University of Bologna)

Upcycling of food waste and food loss-A sustainable approach in the food sector

Rakesh, B., & Mahendran, R. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.104274 · Cited by 69 · see citing works