This project concentrate on identifying and evaluating of barriers, opportunities and solutions, how to prevent and reduce food waste, improve optimal use of organic waste resources to redesign the food chain and to ensure to meet consumer needs and acceptance. The envisaged impacts include minimization of food waste and generation of bio-based products utilizing the unavoidable and non-edible portion of food waste, either from food processing or food consumption. Outputs will include processes that flexibly exploit feedstocks to reduce costs, improve sustainability and accelerate commercial end-uses. In order to achieve this acid fermentation with monoculture will be envisaged as a bioprocess that might be faster and more efficient than traditional mixed acid fermentation. The project provides a new concept to be applied for waste utilization.