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This prospect has changed the way we are considering food loss and food waste. Today, all the food-related substrates, which are lost within the food supply chain (food loss), should be primary considered as by-products. The latter could be directly valorised for nutritional purposes or used as raw materials for the recovery of valuable ingredients and compounds. In both cases, food waste includes all the remaining substrates from these processes that are finally not consumed and discharged. This consideration generates two simplified concepts:

Food Loss─ Reutilized By-products = Food Waste  (1

Food Waste = Wasted By-products  (2)

Looking for a definition of convivial technologies it uses qualitative empirical research conducted with degrowth-oriented groups developing or adapting grassroots technologies

summed up into five dimensions: relatedness, adaptability, accessibility, bio-interaction and appropriateness. These dimensions can be correlated with the four life-cycle levels material, production, use and infrastructure to form the Matrix for Convivial Technology (MCT).