In the unit SUSTAINABILITY, students should become familiar with general definitions and parameters that stand in terms of sustainable development. The unit aims to deliver to students what sustainable vegan processing and plant-based processing are. Another aim is to explain energy/water/waste critical points in processing and how food waste in processing can be reduced. Students will compare conventional and vegan food processing technologies. Also, students will be trained to prepare plans for food waste reduction in vegan food processing. There will be education regarding food waste, how to educate consumers on how to treat plant-based products, and how to reduce, reuse and recycle plant-based products. Through the unit, there will be a focus on food by-products and effective usage of by-products in extraction processing and further incorporation of output products. In waste management, it is necessary to establish critical thinking and skills toward future lead in vegan food processing technology. Software will be used to understand, collect and analyse data from vegan food processing plants and analyse data in terms of sustainable parameters.