- Safwan AMM
- 13 October, 2025
From Waste to Worth: How Food Scraps Are Becoming the Next Green Gold
Two days ago, I met a young boy in grade 5—bright, curious, and full of questions. He looked at me seriously and asked, “If so many people are hungry, why do we still waste food?”
That simple question hit deep. It’s a truth we all know but often ignore. Every day, we throw away leftovers, fruit peels, and vegetable scraps—never realizing they can actually become valuable resources.
Today, science is proving that what we call “food waste” might be the next big opportunity for sustainability and innovation. Around the world, researchers are turning discarded materials like beet pulp and coconut fibers into useful, eco-friendly products.
Here are some amazing real-world examples that show how waste can be transformed into worth 👇
🍬 1. Turning Sugar Waste into Crop Protection
Sri Lanka grows a lot of sugarcane, and after sugar extraction, heaps of pulp are left behind. Scientists recently found that this pulp — similar to beet pulp used abroad — can help protect crops naturally.
By extracting natural compounds from the pulp, farmers can reduce their use of chemical pesticides. Imagine our local paddy or vegetable farmers using leftover cane waste to boost plant immunity instead of spraying toxic chemicals. That’s smart, sustainable farming!
🥥 2. Coconut Shells Help Plants Grow
Coconuts are everywhere in Sri Lanka — from sambol to sweets! But the husks and fibers often end up as waste. Now, researchers have discovered that millipedes can turn coconut fibers into a rich compost that helps seedlings grow strong — just like peat moss, which we usually import.
Imagine coconut husk waste from Kurunegala or Gampaha turned into eco-friendly compost for nurseries and home gardens. It’s local, natural, and circular — a win-win for farmers and the planet.
🌿 3. Radish Leaves That Feed the Gut
Most of us toss radish leaves straight into the bin. But scientists say those peppery greens are packed with fiber and antioxidants that can support gut health.
Think of how we make mallum or sambol — adding radish leaves could be the next healthy twist for our kitchens. Instead of wasting them, we could turn these greens into simple, local health boosters.
🍃 4. Beet Greens for Beauty and Health
Beet leaves — often thrown away — can also be transformed into valuable bioactive ingredients for cosmetics and health products.
Using natural biopolymers, researchers have created tiny capsules that preserve antioxidants from beet greens — perfect for skincare or wellness brands. Imagine Sri Lankan startups creating natural beauty products from beet or spinach leaves instead of importing ingredients.
💡 From Bin to Business: The Big Lesson
Food waste isn’t just an environmental issue — it’s a business opportunity. Every peel, pulp, and leaf has potential if we think creatively.
From rural farmers to urban startups, Sri Lanka can lead in turning organic waste into fertilizers, beauty products, or even eco-packaging.
That little boy was right — food waste is an annoying thing. But if we treat it smartly, it can become something powerful: a symbol of innovation and care for both people and planet.
