Producers and consumers alike are recognizing the need for our food systems to become more sustainable, which means moving away from linear economy processes and engaging instead with more circular initiatives. Upcycled foods have the potential to play a critical role in this transition, as they are produced through verifiable supply chains and, most importantly, they make use of ingredients that would have otherwise been discarded. This can include both plant-based and animal-based by-products from the food industry, but it also more broadly includes the concept of imperfect produce. While food valorization, extraction of bioactive compounds, and by product utilization is nothing new in food processing, the upcycling movement is a departure from past practice in that it is distinctly consumer-facing with third-party certification. Upcycling demands study separately from the technical aspects of valorization of food products. From Valorization to Upcycling: Food Technology for People, Planet and Economy will be the first volume to bring together experts across academia and industry to discuss the various aspects of upcycled food production, from quality and legislative aspects to case studies and marketing. Providing an overview of the challenges and opportunities related to upcycled foods, this multidisciplinary project will be highly valuable in informing students, academics, startups, industry experts and stakeholders in general on this topic.