The paper "Circular Bioeconomy in Action: Transforming Food Wastes into Renewable Food Resources" by Priti Pal et al. explores innovative strategies for converting food waste into valuable resources, emphasizing 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. The study highlights the development of bioproducts from various food waste streams, such as bread and jackfruit waste, through case studies and experimental findings. Green techniques like microbial fermentation and bioprocessing are successfully applied to valorize food wastes. The research underscores the potential for food waste to serve as a cornerstone in the transition to a circular, regenerative economy, with implications for policy frameworks and economic growth. The paper also reviews the environmental, economic, and social impacts of food waste reduction and discusses various valorization techniques, including mechanical processing, fermentation, enzymatic hydrolysis, and extraction. Advanced green extraction techniques, such as ultrasound-assisted extraction and microwave-assisted extraction, are explored for their efficiency and environmental benefits. The circular bioeconomy is presented as a transformative approach to address environmental and economic challenges, with a focus on creating closed-loop systems that minimize waste and maximize resource efficiency. The paper concludes by discussing the economic, environmental, and social benefits of transforming food waste into value-added products, including biofuels, biopolymers, bioactive compounds, functional foods, and animal feed.The paper "Circular Bioeconomy in Action: Transforming Food Wastes into Renewable Food Resources" by Priti Pal et al. explores innovative strategies for converting food waste into valuable resources, emphasizing 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. The study highlights the development of bioproducts from various food waste streams, such as bread and jackfruit waste, through case studies and experimental findings. Green techniques like microbial fermentation and bioprocessing are successfully applied to valorize food wastes. The research underscores the potential for food waste to serve as a cornerstone in the transition to a circular, regenerative economy, with implications for policy frameworks and economic growth. The paper also reviews the environmental, economic, and social impacts of food waste reduction and discusses various valorization techniques, including mechanical processing, fermentation, enzymatic hydrolysis, and extraction. Advanced green extraction techniques, such as ultrasound-assisted extraction and microwave-assisted extraction, are explored for their efficiency and environmental benefits. The circular bioeconomy is presented as a transformative approach to address environmental and economic challenges, with a focus on creating closed-loop systems that minimize waste and maximize resource efficiency. The paper concludes by discussing the economic, environmental, and social benefits of transforming food waste into value-added products, including biofuels, biopolymers, bioactive compounds, functional foods, and animal feed.