Virtual Booth

This project explores the potential of utilizing food waste as a sustainable source of natural dyes, offering an eco-friendly alternative to synthetic colorants. Common food waste materials such as onion peels, beetroot scraps, turmeric residues, and fruit skins were investigated for their pigment properties. The extraction process involved simple, low-cost methods using water or ethanol as solvents, ensuring minimal environmental impact. The obtained dyes were tested on various fabrics and papers to evaluate color intensity, fastness, and durability. Results indicated that food waste–derived dyes produce vibrant shades with satisfactory binding capacity, especially when combined with natural mordants like alum or vinegar. Beyond reducing landfill waste, this approach promotes circular economy practices by transforming organic discards into value-added products. The findings suggest that food waste–based natural dyes can serve as a sustainable and affordable option for textile, craft, and packaging industries, while also raising awareness about waste reduction and environmental conservation.