The “Universal Recovery Strategy” for the commercial recovery of valuable compounds from food wastes represents new goal of the circular bioeconomy and the biorefinery concept: food waste is recycled inside the whole food value chain from field to fork and represents a sustainable alternative source of biologically active compounds in order to formulate functional foods and nutraceuticals. This chapter is dedicated to give an update shot on: ‐Waste from grape and during vinification, ‐Waste from olive and during oil production and ‐Bioactive compounds in legume residues. Each paragraph consists in a description of the bioactive compounds that characterize foodstuffs with a focus on related wastes coming from food processing industry or agricultural production. The overview also take into account the most used extraction technologies for natural value‐added compounds, with the aim moving towards sustainable products for application in different industrial sectors.