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From Waste to Brand: Circular Bio-Innovation and Low-Carbon Product Development in Taiwan’s Enzyme Village

Author

Listed:
  • Amit Kumar Sah

    (Department of Natural Resources and Environmental Studies, National Dong Hwa University, Hualien 97401, Taiwan)

  • Yao-Ming Hong

    (Department of Natural Resources and Environmental Studies, National Dong Hwa University, Hualien 97401, Taiwan)

  • Su Hwa Lin

    (Department of Science Education and Application, National Taichung University of Education, Taichung 403514, Taiwan)

Abstract

This study explores a circular economy approach to agricultural waste transformation through an in-depth case study of Taiwan Enzyme Village Company. In response to global challenges related to food waste, resource inefficiency, and environmental degradation, the company has developed a low-energy fermentation system that converts surplus fruits and vegetable residues into a range of value-added products, including enzyme liquids, organic fertilizers, seed paper, and biodegradable packaging. The research employs the BS 8001 Circular Economy Principles as an analytical framework to evaluate the company’s operational model, stakeholder engagement, and environmental contributions. Findings reveal a highly localized and replicable circular system that emphasizes low-carbon production, community collaboration, and innovative reuse of biological resources. The study contributes practical insights for small- and medium-sized enterprises (SMEs) aiming to implement circular economy practices within the agricultural sector and highlights strategic pathways for sustainable rural development.

Suggested Citation

  • Amit Kumar Sah & Yao-Ming Hong & Su Hwa Lin, 2025. "From Waste to Brand: Circular Bio-Innovation and Low-Carbon Product Development in Taiwan’s Enzyme Village," Sustainability, MDPI, vol. 17(24), pages 1-19, December.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:24:p:10947-:d:1812554
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