LAUSR

Abstract A sustainable bio-economy requires that by-products and side-streams in agricultural and food production are reinserted into the value cycle, a concept also called valorisation or upcycling. The concept constitutes an important sustainability-oriented innovation practice contributing to waste reduction and efficient resource use. However, while the literature focuses primarily on the technical side, there is little research on societal and economic implications, or the consumer perspective of such value creation. This paper addresses this lack through a systematic review of empirical consumer research on waste-to-value in food and drink from the past ten years, and provides suggestions for further research directions. It is concluded that acceptance of waste-to-value food products among consumers is determined by individual, context and product-related factors. Environmental concern and awareness and communication about environmental benefits and food waste avoidance can improve acceptance and choice. There is a need for a wider variety of methods, theories and research contexts in studying the phenomenon. Stakeholders and researchers should take a broader perspective on the topic in order to accelerate the uptake of circularity in the interrelation of food and other industry domains.