Researchers from Australia’s national science agency, CSIRO, have partnered with the University of Leeds in the UK to develop an AI-powered tool aimed at repurposing agrifood waste worldwide and strengthening global food security.
“Working with our colleagues internationally, this project will combine AI, fermentation science and real case studies to support the industry to turn waste into sustainable protein at scale,” said Dr Kai Knoerzer, CSIRO project lead.
In Australia alone, more than seven million tonnes of food — roughly a third of all food produced — are wasted each year. The new project aims to transform that waste into high-quality protein for human and animal consumption, using fermentation and AI to calculate optimal production conditions.
The research will target three key waste streams: damaged or unharvested vegetable crops, grain byproducts such as canola residue and brewer’s spent grain, and byproducts from cheese production. The goal is to create upcycled protein at scale that is competitive with conventional alternatives.
Fermentation has been used for thousands of years to preserve foods such as bread, cheese and wine, but Dr Knoerzer said it now has the potential to play a far larger role in strengthening global food systems.
“When fermented using yeast, for example, food waste can be transformed into valuable products within the framework of a circular bioeconomy,” he said.
Professor Nicholas Watson, University of Leeds expert in artificial intelligence in food, added: “To truly impact global food security, upcycled protein can’t just be a niche alternative — it has to compete on price with what is already on the supermarket shelf.”
“We are excited to work with CSIRO and partners across the globe to launch an AI platform to support the fermentation of agri-food waste.”
The project is supported by the Bezos Earth Fund’s AI for Climate and Nature Grand Challenge, a $100 million initiative using AI to tackle climate change and biodiversity loss.
“This project shows how AI, when developed responsibly and guided by science and local knowledge, can strengthen environmental action and ensure a positive impact on the planet,” said Dr Amen Ra Mashariki, the fund’s Director of AI and Data Strategies.
The $3 million project will run over the next two years, aiming to convert food waste into a scalable, sustainable solution to the growing global demand for protein.
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