Transforming sustainable solutions for the food and non-food sector by revitalizing fruit and vegetable by-products and "out of size" legumes, which are typically discarded raw materials. This is the purpose of the "United" project, a collaboration between the University of Udine, the National Research Council, and the University of Tuscia. A two-year research project funded by the Ministry of University and Research with around 270 thousand euros. The study has already resulted in the development of new legume flours with a neutral taste, which may be used to make confectionary goods without affecting their sensory properties. The plant leftovers were then improved through bioconversion procedures to create bacterial cellulose. It is a novel material with potential applications in the cosmetics industry, such as sunscreens, and food packaging. For the latter, "absorbent pads" have been developed, which extend the life of fresh products and can eventually be disposed of in the organic fraction—unlike those currently on the market destined for unsorted disposal. In principle, the project's goal is to use wastes from the processing of fruits and legumes to create new food ingredients and materials. Simultaneously, it works on the creation of industrially appropriate production techniques, taking into account consumer feedback. The study is part of the circular economy and aims to decrease waste, encourage more efficient use of agri-food resources, and provide new prospects for economic development. Furthermore, it focuses on assessing the environmental and economic sustainability of suggested solutions in order to confirm their application and impact. "The project - explain the researchers - aims to have a positive and lasting impact, contributing not only to technological innovation in the agri-food sector, but also to the spread of more sustainable models of production and consumption, with a view to the circular economy, waste reduction and the creation of new market opportunities".