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Vietnam wastes millions of tonnes of fruits and vegetables annually, highlighting the need for preservation solutions to minimise losses and smart recycling strategies to turn unavoidable waste into valuable resources.
Vietnam wastes 8.8 million tonnes of food annually, costing US$3.9 billion or 2 per cent of GDP, according to CEL Consulting. Fruits and vegetables account for 7.3 million tonnes of this loss, mainly due to poor storage, post-harvest mishandling, and underutilisation of agricultural by-products.
From fruits peels to discarded vegetables, most of these by-products are seen as waste. However, Dr Truong Thuc Tuyen, Program Manager of Food Technology and Nutrition at RMIT Vietnam’s School of Science, Engineering & Technology (SSET), sees them differently.
“Agricultural by-products are not waste – they are an untapped resource,” Dr Tuyen said. For example, pomelo and other citrus peels, rich in bioactive compounds, essential oils, fiber, and valuable nutrients, have long been recognised for their diverse industrial applications.
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Dr Tuyen sees agricultural by-products as "an untapped resource" and leads efforts to turn waste into value through recycling and preservation solutions. (Photo: RMIT)
With innovative research, these by-products are now being transformed into solutions such as oil-absorbing powders derived from pomelo peels to replace solid fats. This pioneering approach not only enhances the value of agricultural waste but also paves the way for healthier, more sustainable food products, showcasing the potential of circular agriculture in action.
By leveraging these innovations, initiatives by Dr Tuyen and her co-researchers are charting a new course for Vietnam’s food industry, focusing on sustainability and efficiency.
As a leading agricultural producer in Southeast Asia, Vietnam faces a significant issue with by-product waste. By-products such as pomelo peels and orange peels are often discarded and left unutilised.
In response to this growing challenge, efforts have been made to address the issue through innovative uses for by-products. Efforts to address this issue have led to innovative uses for by-products. The utilisation of pomelo and orange peels in Vietnam for food, cosmetics, agriculture, and environmental applications showcases good practices in reducing waste and adding value. These practices, however, face challenges such as inconsistent quality, limited scalability, and the need for advanced research to unlock their full potential.
Pomelo peels, once discarded as waste, can now be transformed into aerogels—lightweight materials capable of absorbing oils and replacing fat in meat products, offering a sustainable and healthier alternative. (Photo courtesy of Dr Truong Thuc Tuyen)
A specific example of this issue can be seen in the case of pomelo production, where a significant portion of the fruit goes to waste. “Pomelo peels alone make up 30 per cent of the fruit's weight, and most of it is discarded or used as animal feed,” Dr Tuyen said. As pomelo production increases for domestic consumption and export, so does the volume of waste, placing additional pressure on the environment and waste management systems. This challenge, however, is not unique to pomelo; it applies broadly to most types of agricultural produce.
Beyond environmental concerns, this issue also creates inefficiencies across the agricultural supply chain. Insufficient storage and inefficient transport systems worsen the problem, leading to high food loss rates in supply chains. As a result, farmers face financial losses, businesses struggle with inefficiencies, and consumers bear higher costs and reduced food availability.
“We cannot continue with the 'produce-consume-dispose' mindset. Instead, we need to shift to a 'produce-recycle-reuse' model to optimise the entire value chain,” Dr Tuyen said, emphasising the urgency of adopting sustainable practices.
To tackle food waste, projects focusing on by-product recycling have been implemented at RMIT Vietnam. With a new approach, Dr Tuyen and her PhD students have developed technology to recycle pomelo peels into an oil and water-absorbing powder.
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Pomelo peels, if recycled, can be turned into oil-absorbing powder capable of reducing up to 90% of fat in processed foods. (Photo: Pexels)
Capable of absorbing up to 90 per cent of oil and water, the powder effectively replaces fat in processed foods like meatballs, cutting calories while maintaining flavour and texture. “This innovation reduces fat content while preserving the food’s quality,” Dr Tuyen explained.
Currently, this technology is being tested at RMIT Melbourne, yielding promising results. With successful trials, the solution is poised for large-scale production, offering Vietnamese food companies an opportunity to create healthier, eco-friendly products.
Beyond recycling, the SSET Food Technology and Nutrition team at RMIT is exploring smart packaging technologies designed to extend shelf life and minimise spoilage during transport and storage. A key focus of their research is leveraging Vietnamese macroalgae to develop innovative packaging materials that enhance sustainability and efficiency across supply chains.
Not only do RMIT’s efforts address food waste, but they also have the potential to provide a competitive edge for Vietnamese food exporters.
Dr Tuyen believes that by-product recycling and smart preservation solutions will create a circular food ecosystem—a system where every by-product is recycled and reused.
“If we can successfully convert by-products into resources, Vietnam’s food industry will have the opportunity to increase product value, reduce waste, and alleviate pressure on the environment,” Dr Tuyen noted.
To achieve this goal, Dr Tuyen calls for collaboration between businesses, government, and research organisations to expand the adoption of recycling and preservation technologies. With the combined support of these stakeholders, these solutions can be scaled up to establish a sustainable food value chain.
According to a Nielsen survey, 73 per cent of Vietnamese consumers are willing to pay more for eco-friendly products, presenting a significant opportunity for businesses to align sustainability efforts with consumer preferences while enhancing brand value.
“This is not just RMIT’s goal — it is a journey for Vietnam's entire food industry. We must rethink the entire supply chain and transform waste into valuable resources,” Dr Tuyen said.
With her innovative vision and leadership, Dr Tuyen is contributing to the transformation of Vietnam's food industry towards a circular economy. Together with her team, she is working to recycle pomelo peels, develop smart packaging, and improve food preservation—efforts that not only reduce waste but also create opportunities for businesses to enhance product value.
“The future of a sustainable food industry is not just a goal – it is a necessity for our survival and development,” Dr Tuyen said.
Learn more about Dr Truong Thuc Tuyen in the video: Meet Our Experts – Dr Tuyen Truong | Transforming food waste into sustainable solutions.
Story: Quan Dinh H.
Masthead image: DusanKostic - stock.adobe.com | Thumbnail image: Ekaterina - stock.adobe.com
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