Shanza Mukhtar ^*

• University of Faisalabad, Faisalabad, Pakistan

Globally billions of tons of food are wasted that can be utilized in a number of ways because of their great nutritional value and their functional properties and associated health benefits. During processing of food a significant amount of by-products are generated which can be used to not only enhance the nutritional profile of a food product but also to attain maximum health benefits. Hunger and malnutrition is the prevailing nutrition related problem in developing countries. Fruits and vegetables by-products contain a significant amount of dietary fiber, antioxidants, vitamins, minerals, flavonoids, phenolic compounds. All of these compounds provide a variety of functional properties to food products. These compounds are helpful in order to increase the shelf life of a food product, act as an additive, prevent browning of food products, enhances the flavor and texture of food products, and act against bacteria and viruses. Apart from all these functional properties, by-products that are rich in a number of nutrients provides many health benefits to human, they are effective against seasonal flu, bacterial and viral attack, prevent cardiovascular diseases, also prevents colon cancer, improves vascular function.Considering all these benefits, food by-products can be utilized and food wastage can be reduced by a number of ways. Household food wastage can be reduced by careful and proper planning of food products before shopping and examining and ordering the food stored, proper storage of food, responsible consumption and management of leftovers educes food wastage at household level.