Huge amounts of agro-food residues are generated from post-harvest losses, non-edible agricultural parts, spoilage, and side-products from food processing. These biomasses are rich in valuable compounds like polysaccharides (starch, chitin, pectin, cellulose), proteins, fats, and minor compounds such as phenolic compounds. To support a more sustainable economy, it's essential to explore high-value valorization opportunities for these residues. However, significant challenges arise in logistics, biomass stability, and efficient (green) extraction procedures, especially within a zero-waste framework. This project aims to address these challenges by developing innovative solutions for the sustainable utilization of agro-food residues.