Introduction: Food waste is a serious global problem with impacts on the environment, society, and the economy. Around 1,300 million tons offoods produced for human consumption are lost orwasted, with fruits and vegetables having the highest waste rates. Moral and social aspects of food loss and waste are equally essential to consider, since it affects food security, mainly in the most vulnerable populations. The aim of this study was to add value to fruits and vegetables, or part of them, discarded from a main wholesale market in Santiago, Chile. Methodology: 17 prototypes were developed from surplus broccoli, celery, beets, and tomatoes and were performed for subsequent sensory evaluation. Results: Two prototypes were selected and produced. For this purpose, a pilot plant was designed located inside the wholesale market in order to have immediate access to the raw material. 79.3 kilos of Green concentrate and 63 kilos of Red concentrate were produced. Finally, the products elaborated were distributed free of charge to elderly people through a food bank. Conclusions: This study represents a unique and innovative social, environmental, and business in Chile based on the valorization of food surpluses through the development of new foods that can be replicated globally.