Food is wasted globally to the extent of more than one-third. To address this problem and lessen food loss and waste, numerous initiatives have been developed to incorporate food discarded as an ingredient in brand-new foods, or so-called upcycled foods. Moreover, efficient waste/byproduct recovery and recycling can effectively aid in reducing environmental stress by minimizing unnecessary pollutants. Foods that are upcycled are produced with ingredients that are typically wasted but are still usable. Even though upcycled foods can decrease food waste, the best marketing strategy for these items is unknown. Consumers must act more quickly to adopt sustainable product disposal practices including product reuse and life extension. This is because disquiets about today's environmental disputes are becoming more significant. This review's primary goal is to give in-depth knowledge on the valorization of agri-food trashes and byproducts, emphasizing bioactive substances and bioactivity.