Leftover and weed, joint efforts to preserve health: Joke or reality?

Abstract

This review sheds light on opportunities to transition to a sustainable food system by reducing the use of synthetic additives, preventing biodiversity loss, and creating healthy foods with the most desirable biological and nutritional value in accordance with the ONE HEALTH approach, positively affecting the preservation of the health of animals, people and the environment. The promotion of the value of the circular economy is reflected in the use of a by‐product of the winery (grape pomace – GP) and weed (Sambucus ebulus L. ‐ Dwarf Elder (DE)) for the production of bioactive substances (BAS) from which phytocomplexes (PHYCO) will be created for various purposes in achieving the ultimate goal: healthier human population. We comprehensively analyzed the benefits of the possibility that the addition of PHYCO of plant extracts and lyophilizates (LYOP) in food/feed enables the highest concentration of BAS while the doses of PHYCO are the lowest/cheapest. Such bioproduction must enable the creation of supplements (antimicrobials/antioxidants) or food with desirable techno‐functional and sensory properties and preventive/therapeutic action.