Reducing food waste can provide multiple benefits for both society and the globe, being mandatory to find ways to increase the efficiency of the food system, security, and nutrition, and to contribute towards environmental sustainability. In this chapter, we present the application of waste to food concept to propose some alternative and new solutions focusing on biobased materials and methods, i.e. green and sustainable extraction or transformation of high added-value components from food waste as biotechnological cascades to produce components for food and non-food purposes, optimisation of production and consumption, development of novel preservation technologies able to store nutrients in food biomass in multiyear scale, the role of artificial intelligence and the related ethical aspects.