The article "Upcycling Fruit Waste into Microalgae Biotechnology: Perspective Views and Way Forward" by Alicia Lee et al. explores the potential of using fruit and vegetable waste as a feedstock for microalgal biorefineries to achieve net zero waste and sustainable development goals. The authors highlight the environmental and health risks associated with improper management of fruit waste, such as eutrophication, water and soil pollution, and greenhouse gas emissions. They discuss the advantages of microalgae in sequestering carbon dioxide, utilizing nutrients in wastewater, and producing valuable compounds with applications in various industries. However, the commercial implementation of microalgal biotechnology for upcycling fruit waste faces economic, technical, operational, and regulatory challenges. The review identifies sources of fruit waste along the food supply chain, evaluates current and emerging management practices, describes value-added compounds in fruit waste, and reviews microalgal cultivation methods using fruit waste as a fermentation medium. The authors propose novel strategies to address these challenges and promote the practical implementation of industrial microalgal biorefineries for upcycling fruit waste.The article "Upcycling Fruit Waste into Microalgae Biotechnology: Perspective Views and Way Forward" by Alicia Lee et al. explores the potential of using fruit and vegetable waste as a feedstock for microalgal biorefineries to achieve net zero waste and sustainable development goals. The authors highlight the environmental and health risks associated with improper management of fruit waste, such as eutrophication, water and soil pollution, and greenhouse gas emissions. They discuss the advantages of microalgae in sequestering carbon dioxide, utilizing nutrients in wastewater, and producing valuable compounds with applications in various industries. However, the commercial implementation of microalgal biotechnology for upcycling fruit waste faces economic, technical, operational, and regulatory challenges. The review identifies sources of fruit waste along the food supply chain, evaluates current and emerging management practices, describes value-added compounds in fruit waste, and reviews microalgal cultivation methods using fruit waste as a fermentation medium. The authors propose novel strategies to address these challenges and promote the practical implementation of industrial microalgal biorefineries for upcycling fruit waste.