Food Waste Recycling Research Articles

Dehydrated Food Waste and Leftover for Trench Composting

The growing global population has a persistently negative impact on the economy and ecology due to food waste. This topic has recently received much attention from around the world. For both homes and the food processing industry, recycling food waste is crucial to waste management. This study aims to show how dehydrated food scraps and leftovers can be used as raw materials for trench compost to enhance soil quality and reduce leachate and greenhouse gas emissions. The results showed that the pre-treatment and air temperature significantly affected the finished trench compost products’ EC, pH, and nutrient content. Pretreated dried leftover at 80°C after trench compost was found to have the highest value of CNH, S (36.53%), and micronutrients (0.103404%) when compared to micronutrients in the final product of pre-treatment dried leftover at 80<i>℃</i> after trench compost that was (0.057273%). Dehydrated leftovers from trench compost were thought to have nutrient content that would improve soil quality, slow decomposition, and reduce odor, thus enabling more frequent trash collection.

Synthesis of biocompatible hydroxyapatite from quail eggshell, oyster shell, and periwinkle snail shell

This study focuses on the synthesis of hydroxyapatite (HA, Ca10(PO4)6(OH)2) from calcium carbonate (CaCO3)-rich quail eggshells, oyster shells, and periwinkle snail shells (Filopaludina bengalensis) through the use of the wet precipitation method. The methodology involved calcining the shell waste to convert CaCO3 to calcium oxide (CaO), undergoing hydration, and reacting with phosphoric acid (H3PO4) to synthesize HA. The results indicated that periwinkle snail shells had the highest percent yield of HA at 92.12%, followed closely by quail eggshells at 92.01%, and oyster shells at 73.65%. For producing CaO, oyster shells provided the highest percent yield of CaO at 103.72%, followed by quail eggshells at 98.6% and periwinkle snail shells at 92.09%. The synthesized HA exhibited high biocompatibility, which is crucial for its potential applications in medical fields such as bone replacement and regeneration. The X-ray diffraction (XRD) analysis confirmed the successful synthesis of high-quality HA, with characteristic peaks indicative of excellent crystallinity and purity and near identicality to the standard XRD pattern of HA of ICDD 9-432 and the XRD pattern of successfully synthesized HA in other studies, indicating high biocompatibility. The research highlights the potential of recycling food waste, specifically shell waste, into valuable biomaterials. This not only addresses environmental concerns but also supports sustainable practices in the food industry. Moreover, the study contributes to advancements in biomaterials for medical applications, emphasizing the viability of utilizing organic waste for high-value products. By transforming food waste into useful medical materials, this research offers promising solutions for waste management and resource utilization, particularly within Thailand's ecological and industrial framework.

Effects of frying and food items on the physicochemical properties of palm oil obtained from Nigeria

The consumption of palm oil has particularly increased in Nigeria due to increased population, lifestyle changes, and its health benefits. The conversion and recycling of the ever-growing food waste from household and commercial is one of the known cost-effective and sustainable management strategies. This study investigates the effect of processing on the physicochemical properties of palm oil. Neat palm oil (NPO) and waste palm oil (WPO) samples, derived from frying four different Nigerian food items, were analyzed to determine changes in their physicochemical properties. The outcome of the investigation reveals that higher temperature during frying and contamination from different food items weakens the molecular structure of the palm oil thereby reducing the quality and stability of the samples which is expressed by the differences in their physicochemical properties. The density, peroxide value, and carbon, hydrogen, and oxygen (CHO) values of NPO were 886 kg/m3, 9.473 meqO2/kg, and 39.233% while that of the WPO samples vary between 3.989–4.692 kg/m3, 10.858–15.362 meqO2/kg, and 52.346–58.468%, for density, peroxide value, and CHO, respectively. The result of the descriptive statistics shows that in the 1 series, the mean ± standard deviation (SD) [coefficient of variation (CV%)] is 119.76 ± 263.87 (220.33%). Both the SD and CV% are greater than the mean; this is due to the heterogeneous nature of the parameter values in the samples. When subjected to inferential statistical analysis, the results show that the error of prediction of relationship in NPO sample versus WPO samples is just 5.290% whereas the reduction in the error is 94.71%. More collaborative investigations are needed to determine the ease of conversion to biodiesel and the properties of biodiesel produced from WPO used to fry different Nigerian food items.

Sustainable Poultry Feeding Strategies for Achieving Zero Hunger and Enhancing Food Quality

As global demand increases for poultry products, innovative feeding strategies that reduce resource efficiency and improve food safety are urgently needed. This paper explores the potential of alternative sustainable poultry feeding strategies aimed at achieving SDG2 (Zero Hunger) while increasing production performance and food quality, focusing on the potential recycling of by-products, plants, and food waste derived from fruits, vegetables, and seeds, which account for up to 35% annually. The paper provides a review analysis of the nutritional (protein, fat, fiber, and ash) and minerals (i.e., calcium, phosphorus, zinc, manganese, copper, and iron) content as well as the bioactive compounds (polyphenols, antioxidants, carotenoids, fatty acids, and vitamins) of alternative feed ingredients, which can contribute to resource efficiency, reduce dependency on conventional feeds, and lower production costs by 25%. The nutritional benefits of these alternative feed ingredients, including their effects on poultry production and health, and their potential for improving poultry product quality, are presented. Carrot, paprika, rosehip, and some berry waste represent a great source of carotenoids, polyphenols, and vitamins, while the seed meals (flax, rapeseed, and sea buckthorn) have been reported to enhance the essential fatty acid composition in eggs and meat. Numerous plants (basil, sage, rosemary, and lettuce) are natural reservoirs of bioactive compounds with benefits for both animal and food products. Some challenges in implementing these alternative sustainable feeding strategies, including inconsistencies in quality and availability, the presence of anti-nutrients, and regulatory barriers, are also explored. In conclusion, future research directions in sustainable poultry feeding with alternative feed ingredients should be considered to achieve SDG2.

Economic assessment of MSW reduction policy in the Republic of Kazakhstan using contingent valuation method

The growth of waste, including food waste, is one of the main environmental problems of current time. Our planet is increasingly covered with waste every year, and a large area is formed under landfills. Therefore, the ways to reduce waste effectively are being investigated by worldwide scientists. Composting is one of the proven means of dealing with food (organic) waste. Fortunately, this method of recycling food waste is actively practiced in Kazakhstan. However, statistics show that food waste recycling is still developing slowly. Only 3% of the total amount of waste processed is food waste. To develop effective strategies for addressing environmental programs, scientists propose using the CV method to determine the monetary value of environmental benefits. Furthermore, the examination of household behaviour regarding food waste is crucial for enhancing the effectiveness of government environmental programs. The results of this study showed that Kazakhstanis expressed their willingness to support the environmental initiative and pay 10 tenge more for utilities if this money was used to create food industry enterprises. This amount will be 600 million per year. The results of the regression analysis showed the importance of age and leading an environmentally friendly lifestyle in supporting environmental initiatives. Although we consider the results of this study to be preliminary data and continue to work on scaling the sample size, the chosen method of analysis may nonetheless be of interest to other researchers in the field.

INNOVATIVE FOOD WASTE RECYCLING METHODS FOR AGRICULTURAL SUSTAINABILITY: A SYSTEMATIC REVIEW

This systematic review investigates innovative food waste recycling methods and their contributions to agricultural sustainability, focusing on four key approaches: composting, anaerobic digestion, biochar production, and vermiculture. 45 peer-reviewed articles published between 2010 and 2024 were analyzed using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. The review demonstrates that these methods significantly improve soil health, increase crop yields, and reduce environmental impacts. Composting enhances soil structure and moisture retention, while anaerobic digestion offers dual benefits of biogas production and nutrient-rich digestate. Biochar production improves soil aeration, water retention, and carbon sequestration, contributing to long-term climate change mitigation. Vermiculture, a low-cost method for small-scale farmers, produces high-quality compost with enhanced nutrient content. However, scalability and economic feasibility remain key challenges across all methods. Technological advancements, such as automation and machine learning, offer promising solutions to improve the efficiency and scalability of these recycling methods. The review identifies critical gaps in the literature, particularly regarding the long-term impacts of these methods and the economic barriers to their widespread adoption. Future research should focus on addressing these challenges and exploring policy interventions to promote broader implementation, particularly in under-resourced regions. These findings suggest that food waste recycling plays a vital role in achieving a circular agricultural economy and advancing global sustainability goals.

A novel approach to enhance high optically active L-lactate production from food waste by landfill leachate

The recycling of food waste (FW) through anaerobic fermentation into lactic acid (LA), with two isomers L-LA and D-LA, aligns with the principles of a bio-based circular economy. However, FW fermentation is often limited by competing pathways, acidification inhibition, and trace metals deficiency. This study investigates the introduction of landfill leachate, containing buffering agents (ammonia) and trace metals, into FW fermentation. Various dosages of landfill leachate, ranging from 90 (LN-90) to 450 mg/L (LN-450) based on inclusive ammonia calculation, were employed. Results showed that LA production peaked at 43.65 ± 0.57 g COD/L in LN-180 on day 6, with a high optical activity of L-LA at 92.40 ± 1.15 %. Fermentation pathway analysis revealed that landfill leachate amendment enhances hydrolysis (as evidenced by increased activity of amylase, α-glucosidase, and protease) and glycolysis (resulting in enhanced utilization of carbohydrates and glucose). The inclusive ammonia in leachate plays a crucial role as a buffer, maintaining optimal pH conditions (5–7), thereby reducing volatile fatty acid production and thus intensifying LA orientations. The increased activity of L-lactate dehydrogenase (L-LA generation) and decreased NAD-independent lactate dehydrogenase (LA consumption) in properly dosed leachate further explained the high accumulation of L-LA. Dominance of lactic acid bacteria, including Streptococcus, Enterococcus, Klebsiella, Bifidobacterium, Bavariicoccus, and Lacticaseibacillus, accounted for 91.08% (LN-90), while inhibitory effects were observed in LN-450 (4.45%). Functional gene analysis further supported the enhanced glycolysis, L-lactate dehydrogenase, and nitrogen assimilation. Finally, a network analysis indicates a beneficial effect on the genus Enterococcus and Klebsiella by landfill leachate addition. This study demonstrates the efficiency of utilizing landfill leachate to enhance LA recycling from FW fermentation, aligning with the concept of circular economy by transforming waste into valuable resources.

Themes and sentiments in conversations about food waste on Twitter: Proposal of a framework using neural topic modeling

There is growing research interest in the role of social media in the food industry, and its potential has yet to be fully exploited. This study extracted and analyzed data from Twitter, now X, (2018–2023) using relevant keywords related to food waste (FW), identified frequently discussed topics, and determined the sentiments involved in tweets. With the aid of neural topic modeling techniques, this study found that the main topics discussed in this social network include “Food and Garden Waste Composting and Recycling,” “Global Food Waste and Management,” “Reducing Food Waste & Saving Money,” “Single-Use Plastic and Waste Management,” and “Creative Uses of Leftovers in Meals”. Some of the subject categories often discussed are FW Environmental concerns, FW events, Leftovers management, and FW household management. Most subject categories are associated with positive sentiments, which are associated with topics like tips and recommendations for reducing FW. Negative sentiments are related to discussions around the environmental and social impacts of FW. Our study found a gap in knowledge and awareness of food recycling practices. Our study extends previous research because the analyzed messages are not restricted to specific geographical regions. Moreover, our study also used a more varied dataset in terms of user profiles and employed a search string that comprised a more varied set of terms, making our search more thorough. A comprehensive framework of discussed topics and associated sentiments is proposed. Our study has crucial implications for the design of FW reduction campaigns and interventions in social media.

Urban food (In)security and the role of migrant informal food waste recyclers in Delhi

Urban food systems in developing countries like India are rife with inequalities that preclude food security for all. In this context, the paper examines the role played by informal workers in the ‘circular economy’ for food in improving the accessibility of food and urban food security in Delhi, India. Evidence from an informal street market close to one of the country's largest urban wholesale markets of food grains, pulses and spices in Delhi reveals rare details of how urban food waste plays a significant role in the livelihood strategies of the city's poor migrants while also contributing to the urban food security of the low-income households. Although there is a growing recognition that the street food sector plays an important role in urban food security, the vital role played by waste collectors, home-based workers and street vendors in restoring discarded food grain, pulses and spices, and bringing them back into the urban food system has been largely invisible. This invisibility extends to the gendered segregation of work in food waste recycling, where our study found that predominantly women undertake labour-intensive and lower paid tasks at the bottom of the hierarchy. The paper provides an overview of the nature of informal livelihood, the contribution of informal workers and challenges and opportunities in the urban circular economy for food. However, their contributions are often overshadowed by health and safety concerns about the reuse of discarded food. Further, an analysis of the current policy landscape in urban India also indicates that informal workers are marginalised in the circular economy for food. While the state owes these informal workers support and protection for their contribution to the ‘Circular economy’ for food and urban food security, any effort to sustain these practices would need to incorporate adequate health and safety procedures.

Waste management of multiple food products through IoT enabled preservation policies and secondary supply chains

Recycling food waste (FW) into secondary products can transform the waste-to-value. This study proposes reducing FW through IoT controlled preservation and consuming it through a secondary supply chain (SSC). It explores the best policies for SSC management that recycles FW. The food chain comprises of multiple food processors for preparing multiple food products, and a common retailer where IoT based preservation curtails food deterioration. The SSC consumes the FW by recycling into multiple secondary products at multiple recycling plants and retailing at a secondary retailer. A dual channel waste collection viz. from retailers and consumers is maintained. Each product within primary and secondary supply chains (PSSCs) has a different lifetime, rate of deterioration (RoD), and preservation effectiveness. A nonlinear mathematical model is presented that optimizes decision-making for maximizing profitability. Outcomes of computational experiments demonstrate that the SSC removes 100% of the FW, conserves 89% of material resources, reduces 16% of the total cost, minimizes preservation efforts by 50%, improves replenishment cycle, and increases profitability by 39%. Some managerial insights are provided for making vital supply chain decisions.

Green directional conversion of food waste into glycerol in a two-step differentiation enzymolysis and facultative fermentation using Saccharomyces cerevisiae: Performance assessment and mechanism

Valorization of food waste into high value-added glycerol was designed and prepared via directional green transformation using multi-enzymolysis saccharification coupled facultative fermentation by Saccharomyces cerevisiae. The optimal conditions for the first step of multienzyme hydrolysis and the second step of facultative fermentation were 55 °C and pH 5.0 for 6 h, 30 °C and pH 7.0 for 70 h, respectively. The glycerol yield efficiency and kinetic rate constant were 73.6 % (w/w) and 0.681 h−1 for dry component of food waste, while the other 27.4 % was utilized as the growth energy substrate. The key points of transformation were the synergistic directed enzymolysis to produce 3 % glycerol and 95 % reducing sugars. Furthermore, the reducing sugars were converted into glycerol by switch the metabolic pathway from ethanol into glycerol through the quantitative expression of functional gpd1 and gpp2 genes activated GPD and GPP enzymatic activity and synchronous inhibition of adh gene for glycerol production with Na2SO3 regulation. The economic income was 135.52 USD/ton for converting 80 % water content of kitchen waste into glycerol. This finding provided an economic value-added approach to produce high-value glycerol for cost-effective recycling of food waste using commercial yeast.

Waste milk-derived biodegradable mulch film fabrication and nutrient slow-release performance evaluation

Petroleum-based polyethylene (PE) plastic was widely used as mulch film and caused severe environmental issue, the purpose of this work was to fabricate a biodegradable mulch film (BMF) using waste milk. Firstly, waste milk was treated by potassium persulfate (PS)/KOH to obtain product rich in nutritional polymers (fulvic/humic-like acids) and K+. The product was used as the main substrate to fabricate multinutrient slow-release biodegradable mulch film (HPBMF) by mixing with gelatin, tributyl citrate, ZnO, and (NH4)2SO4. Therein, polymers in product could crosslink with gelatin to form interpenetrating network structure through hydrogen bonding. The as-prepared HPBMF showed good water resistance as well as mechanical properties including stiffness and flexibility. Owing to observed excellent heat/water retention and nutrition slow-release behavior, HPBMF could effectively increase the yields of chickweeds by 225.9 % and 68 % compared with Blank and PE film (PEF). After use, residual fragments further showed significant fertilization effect. Notably, the HPBMF could be degraded in 3–4 months during application, well matching crop season. Attractively, HPBMF had a lower comprehensive cost than PEF and polylactic acid mulch film. Overall, this work provided a “three birds with one stone” approach to realize plastic pollution mitigation, food waste recycling, and nutrition sustainable supply simultaneously.

Unintended food safety impacts of agricultural circular economies, with case studies in arsenic and mycotoxins

For millennia, food systems worldwide have employed practices befitting a circular economy: recycling of agricultural and food waste or byproducts, environmentally sustainable production methods, and food preservation to reduce waste. Many modern-day agricultural practices may also contribute to a circular economy through the reuse of waste products and/or reducing agricultural inputs. There are, however, food safety impacts. This paper describes two sustainable agricultural practices that have unintended positive and negative impacts on food safety: alternative rice cultivation practices and no-till agriculture. We highlight how alternative rice cultivation practices have intended benefits of water conservation and economic savings, yet also unintended effects on food safety by reducing foodborne arsenic levels while increasing cadmium levels. No-till agriculture reduces soil erosion and repurposes crop residues, but can lead to increased foodborne mycotoxin levels. Trade-offs, future research, and policy recommendations are discussed as we explore the duality of sustainable agricultural practices and food safety.

Exploring the Design Framework for Food Waste Recycling Awareness in Chow Kit Wet Market

Exploring the Design Framework for Food Waste Recycling Awareness in Chow Kit Wet Market

A New Recycling Method through Mushroom Cultivation Using Food Waste: Optimization of Mushroom Bed Medium Using Food Waste and Agricultural Use of Spent Mushroom Substrates

Food waste is generated in large amounts locally and globally, and requires expenditure for disposal. However, it has high nutritional value and almost no toxic components. Therefore, it can be returned to mushroom mediums for further use, leading to food waste circulation. Though disposing of spent mushroom substrate (SMS) after harvesting is an additional problem, there have been increased efforts to compost it and apply it to the soil for growing vegetables. This study, therefore, aimed to optimize (1) mushroom spawn production with rice hull, (2) mushroom substrates using food waste to accelerate food waste recycling, and (3) the utilization of SMS as an organic fertilizer. An optimal substrate composition and high yield were obtained at 120–140 g of food waste per bag among substrates from Pleorutus ostreatus and Pleorutus citrinopileatus; therefore, using a high ratio of food waste in the mushroom mediums was achieved. On the other hand, the SMS of P. citrinopileatus demonstrated higher plant biomass growth, at 36 g, than that of P. ostreatus, at 21.2 g, in a treatment using SMS + okara. The present discovery is that people may be encouraged to be mindful of food loss by the delivery of mushrooms and plants grown from agro/food waste to the dining table, and this circular system may therefore be used as a key resource in mushroom and plant cultivation and to achieve a zero-emission cycle.

Recycling food waste to agriculture through hydrothermal carbonization sustains food-energy-water nexus

Recycling underutilized resources from food waste (FW) to agriculture through hydrothermal carbonization (HTC) has been proposed to promote a circular economy (CE) in food-energy-water (FEW) nexus. However, most HTC studies on FW were conducted at laboratory scale, and little is known on the efficacy and feasibility of field application of HTC products from FW, i.e. the aqueous phrase (AP) and solid hydrochar (HC), to support agriculture production. An integrated pilot-scale HTC system was established to investigate practical HTC reaction conditions treating FW. A peak temperature of 180 °C at a residence time of 60 min with 3 times AP recirculation were recommended as optimal HTC conditions to achieve efficient recovery of nutrients, and desirable AP and HC properties for agriculture application. Dilution of the raw AP and composting of the fresh HC are necessary as post-treatments to eliminate potential phytotoxicity. Applying properly diluted AP and the composted HC significantly improved plant growth and nutrient availability in both greenhouse and field trials, which were comparable to commercial chemical fertilizer and soil amendment. The HTC of FW followed with agricultural application of the products yielded net negative carbon emission of −0.28 t CO2e t−1, which was much lower than the other alternatives of FW treatments. Economic profit could be potentially achieved by valorization of the AP as liquid fertilizer and HC as soil amendment. Our study provides solid evidences demonstrating the technical and economic feasibility of recycling FW to agriculture through HTC as a promising CE strategy to sustain the FEW nexus.

An Antioxidant, Reusable Laser Printed and Recycled Cork Paper Packaging

AbstractIn the realm of food waste recycling, industrial suberoligneous by‐products like cork and peels, pose a challenge for value‐added conversion, primarily due to their intricate structures. This study introduces an innovative approach by utilizing recycled cork as a prime example of repurposing food waste to create a reusable and durable packaging paper. Notably, the manufacturing process of this cork‐based paper avoids the generation of waste liquids from lignin removal, effectively alleviating concerns related to liquid waste pollution. The resulting packaging paper demonstrates remarkable printability, readability, and erasability while offering reusability. Its performance can be fine‐tuned through pH value adjustments. Moreover, this packaging paper exhibits outstanding antioxidative properties and barrier properties, seamlessly integrating superb UV‐blocking proficiency and heightened visible transparency, rendering it highly appealing for sustainable food packaging applications.

Increasing the content of fiber and minerals in gnocchi with added dragon fruit peels as sub stitution of ingredient for improvement of food product quality and human health

Gnocchi is a type of homemade pasta made from potatoes, flour and eggs. Improving food product quality in terms of nutrition in gnocchi products it is possible now also use food waste. In addition to improvement of food product quality and human health, the addition of dragon fruit peel, which is considered as waste, can provide reasonable solutions or ideas about recycling of food waste. In this study, the produced food product was gnocchi with addition of by-product — dragon fruit peel, which was tested for fiber content and content of the following minerals: iron, potassium, calcium. The data obtained were then analyzed statistically by the SPSS program to determine the effect of variation using the T-test. Based on the results of the study it was concluded that the content of dietary fiber of dragon fruit peel in the sample of gnocchi denoted as F3 featured the highest water-soluble dietary fiber content with a score of 1.33%, water insoluble dietary fiber content with a score of 1.86%. and total dietary fiber content with a score of 3.19%. This also shows that the more dragon fruit peel is added, the higher is the total dietary fiber content in gnocchi with addition of dragon fruit peel. This high dietary fiber will be beneficial to humans, especially good for the digestive system. Meanwhile, the mineral content of gnocchi with dragon fruit peel also showed that the F3 sample had the highest mineral content, in particular — iron (Fe) in amount of 1.886 mg/100 g, potassium (K) 6.179 mg/100 g, and calcium (Ca) in amount of 25.339 mg/100 g. This also shows that the addition of dragon fruit peel is useful for improvement of human health and the quality of food product, i. e. gnocchi by increasing the total content of dietary fiber and improving the mineral composition of gnocchi due to addition of dragon fruit peel.

Edible Electronic Components Made from Recycled Food Waste

AbstractA procedure is developed for producing basic electronic components utilizing materials sourced from discarded orange, grapefruit, lemon, apple, banana, potato, and carrot peels. Initially, these materials undergo dehydration, followed by a meticulous pulverization process to obtain fine powder. Natural adhesives like water, honey, sugar, starch, and gelatin are employed to interconnect the materials. Formed substrates are characterized using Scanning Electron Microscopy, Energy Dispersive X‐ray Spectroscopy, and an optical profilometer. Furthermore, the relative permittivity of the materials is determined. Three distinct types of substrates, derived from the aforementioned peels, are crafted in varying dimensions. Substrates measuring 4 cm × 2.5 cm host interdigital capacitive sensors, whereas larger 6 cm × 3.5 cm substrates accommodate inductor‐capacitor (LC) sensors. Each of the six samples undergoes individual dry testing, while LC sensors are additionally tested with the post‐application of artificial saliva and mouthwash liquids. The sensor's characterization involves measurement of impedance and phase angle for all samples. Capacitance is additionally measured for capacitors, and inductance for LC circuits. These assessments are carried out within the frequency range spanning from 1 MHz to 400 MHz. The objective is the development of fully functional electronic components, derived from discarded edible items, fostering sustainable practices, and finding applications in biomedicine.

Continuous valorization of food waste and oily food waste using bacteria-pumice and bacteria-smectite nanocomposites: Alternative cell immobilization and zooplankton lifespan impact

Recycling waste into commercial products is a profitable strategy but the lifetime of immobilized cells for long-term waste treatment remains a problem. This study presents alternative cell immobilization methods for valorizing food waste (FW) and oily food waste (OFW) to microbial carotenoids and proteins. Carriers (pumice or smectite), magnetite nanoparticles, and isolated photosynthetic bacteria were integrated to obtain magnetically recoverable bacteria-pumice and bacteria-smectite nanocomposites. After recycling five batches (50 d), chemical oxygen demand removal from FW reached 76% and 78% with the bacteria-pumice and bacteria-smectite nanocomposite treatments, respectively, and oil degradation in OFW reached 71% and 62%, respectively. Destructive changes did not occur, suggesting the durability of nanocomposites. The used nanocomposites had no impact on the lifespan of Moina macrocopa or water quality as assessed by toxicity analysis. Bacteria-pumice and bacteria-smectite nanocomposites are efficient for food waste recycling and do not require secondary treatment before being discharged into the environment.