This study investigates the utilization of food waste as a substrate for fermentative production of sophorolipids, a class of biosurfactants known a.o. for their cleaning properties. Food waste from supermarkets was collected and unpacked in a large scale facility. The mixed food waste was pretreated at 1,5 m³ scale and combined with used cooking oil as feedstocks in a submerged fermentation with the yeast Starmerella bombicola. The fermentation yielded similar characteristics, yield, productivity and titers compared to a fermentation applying 1G feedstocks such as glucose and vegetable oil. Following fermentation, the sophorolipids were purified and subsequently subjected to formulation studies and application tests. The food waste-derived sophorolipids exhibited not only good cleaning properties, but outperformed commercially available sophorolipid 1G references.

This approach offers a significant shift away from traditional cleaning products reliant on fossil feedstocks, but also from 1G biomass feedstocks such as sugar and palm oil. By utilizing food waste as a readily available and renewable resource, the research promotes a circular economy and minimizes reliance on environmentally damaging materials.

Compared to market reference 1G sophorolipids produced from sugar and vegetable oil, the food waste-derived sophorolipids boast a life cycle assessment exceeding 50 % reduction in environmental impact related to climate change. Needless to say they also outperform fossil- and palm oil-based surfactants at an average of 35% reduction.

This research highlights the potential of food waste-derived sophorolipids as sustainable alternatives with excellent cleaning potential, paving the way for a future of eco-friendly cleaning solutions.