*Editorial* **Food Waste Valorization**

**Alessia Tropea**

Department of Research and Internationalization, University of Messina, Via Consolato del Mare, 41, 98100 Messina, Italy; atropea@unime.it

**Abstract:** During the industrial processing of agricultural or animal products, large amounts of waste are produced. These wastes, generated in large amounts throughout the seasons of the year, can be considered the most abundant renewable resources on earth. Due to the large availability and richness in components of these raw materials, there is a great interest in their reuse, both from an economical and environmental point of view. This economical interest is based on the fact that a high quantity of such wastes could be used as low-cost raw materials for the production of new value-added compounds, with a further production cost reduction. The environmental concern is derived from their composition, especially the agro-industrial wastes that can contain potentially toxic compounds, which may cause deterioration of the environment when uncontrolled wastes are either burned, left on the soil to decay naturally, or buried underground. Moreover, these materials exhibit both high biochemical oxygen demand (BOD) and chemical oxygen demand (COD) values and give rise to serious pollution problems if not properly discarded. Recycling and transformation of food wastes represent a great opportunity in supporting sustainable development by their conversion into value-added products through the fermentation process.

**Keywords:** waste management; biofuel production; circular economy; sustainability; single cell protein; fermentation; value-added product; food and feed production; yeast; probiotics
