Food waste can be far more valuable than the pile of scraps left behind after a meal. Scientists are uncovering surprising ways to turn discarded materials — from dried beet pulp to coconut fibers processed by millipedes — into useful resources. In four new studies published in ACS journals, researchers reveal how food waste can offer eco-friendly tools for agriculture and new sources of beneficial compounds for medicine.
1. Sugar by-product may “beet” wheat disease.
In a study published in ACS’ Journal of Agricultural and Food Chemistry, researchers found that sugar beet pulp could help farmers cut down on synthetic pesticide use. This leftover pulp, which makes up about 80% of the beet after sugar extraction, was transformed into carbohydrates that trigger plants’ natural immune responses. When tested on wheat, these compounds helped protect against fungal infections such as powdery mildew.
2. Composted coconuts help seedlings grow.
Coconut fibers broken down by millipedes may serve as a sustainable replacement for peat moss, a material commonly used to start seedlings but often sourced from fragile wetland ecosystems. A study published in ACS Omega explored this “millicompost” and found that, when combined with other plant materials, it supported the healthy growth of bell pepper seedlings as effectively as traditional peat-based mixes.
3. Radish leaves support gut health.
A review in ACS’ Journal of Agricultural and Food Chemistry suggests that the often-discarded tops of radishes could be more nutritious than the roots themselves. These peppery greens contain abundant fiber and bioactive compounds, including polysaccharides and antioxidants. In lab and animal studies, they promoted the growth of beneficial gut microbes, hinting that they might also boost digestive health in humans.
4. Beet greens supply bioactive ingredients.
Research described in ACS Engineering Au outlines a way to preserve the powerful compounds extracted from beet leaves for use in food, cosmetics, and pharmaceuticals. Scientists created microparticles by drying a mixture of antioxidant-rich beet-green extract with an edible biopolymer. The resulting encapsulated particles not only remained stable but also showed greater antioxidant activity than the uncoated extract, suggesting that this process helps protect the bioactive ingredients from degradation.
