Sustainable Solutions for Food Waste: From Recovery to Resource Efficiency is a comprehensive guide that explores the magnitude, causes, and environmental impacts of food waste. This book offers practical strategies and innovative technologies for reducing food waste and transforming it into valuable resources. With contributions from leading experts in the field hailing from around the world, the book offers a unique perspective on the utilization of food waste in various industries, including grape and winery, fruit juice, olive oil, tea and coffee, dairy, and tropical fruits. Organized into four sections, Sustainable Solutions for Food Waste: From Recovery to Resource Efficiency, comprehensively cover the issue of food waste and sustainability. Section 1 provides an overview of the problem of food waste and the importance of reducing it sustainably, Section 2 focuses on the utilization of waste generated by specific industries, including grape and winery, fruit juice, olive and olive oil, tea and coffee, brewery, dairy, and citrus, Section 3 explores the utilization of waste generated by plant-based industries, including tropical fruit, vegetable, soy, tuberous plant, rice, and hard-shell fruit and section 4 discusses advanced applications of food waste and resource efficiency, including the utilization of bioactive compounds, waste generated by the aromatic and medicinal plant industry, innovative technologies for food waste recovery, and sustainable business models for food waste reduction.