Muscle foods (meat, poultry, and seafood) provide high-quality protein foods and micronutrients (e.g. iron, zinc and B vitamins) for humans. However, muscle foods are accidentally or intentionally lost or wasted throughout the supply chain, from initial production through to final household consumption. The Food and Agriculture Organization (FAO) reported yearly global food loss and waste at roughly 20% of meat and poultry, 35% of fish. The loss and waste of muscle foods have a host of environmental impacts, including unnecessary greenhouse gas emissions and the inefficient use of inputs such as water, energy, land etc., which in turn can lead to diminished natural ecosystems and the services they provide. If we want to meet the demand for muscle foods without further harming our planet, we’re going to need to produce it more sustainably. Lipid oxidation is one of the most critical factors that affect muscle food quality and shelf life during process and storage. Furthermore, a huge amount of muscle processing byproducts leaves the food chain and becomes animal feed or waste, despite the fact that the byproducts (e.g. fish) contain high amounts of long chained omega-3- and protein-rich muscle tissue. In this research showcase, we will present that lipid oxidation mechanisms in selected meat, poultry and fish sources, and different ways to control it. Results from the development of a new holistic process line for sorting, stabilization, and use of fish byproducts are to be outlined. Based on a long collaboration with the Swedish and international seafood industry, our team is close to having new techniques industrially implemented. Via ongoing EU/national projects, we already collaborate closely e.g. with Sweden’s largest herring/sprat processor, and upscaling trials on site has provided highly promising results. Speaker: Haizhou Wu, PhD