From waste to resource: microbial pathways for sustainable food production

Abstract

Despite the increasing global production of food, a significant proportion is wasted, leading to severe environmental harm, economic losses, and exacerbated social inequalities. Food waste occurs at every stage of the food supply chain, from agricultural production to household consumption and has emerged as a critical challenge in achieving sustainability and effective resource management. In this context, understanding the role of microbial ecosystems in the degradation, transformation, and valorization of food waste has become increasingly important. The benefits and advantages of using microorganisms in food production are covered in this review. Both humans and animals can receive nutrients directly from microbes, which can be utilised as substitute food sources. Furthermore, bacteria facilitate crop yield and agri-food production with greater flexibility and diversity. In order to support plant growth, microbes serve as natural nitrogen fixators, mineral solubilizers, nano-mineral synthesisers, and inducers of plant growth regulators. In addition, they are active organisms that break down organic compounds, remove pollutants and heavy metals from soils, and act as soil-water binders. Furthermore, microorganisms living in the rhizosphere of plants release biochemicals that are safe for both the environment and the host. These biochemicals can be used as biocides to manage illnesses, infections, and pests in agriculture. Thus, the utilisation of microorganisms for sustainable food production should be taken into account.