## 1 Introduction  
Rye flour has long been the most commonly used filler in plywood technology. However, that valuable food resource should be replaced in plywood production to prioritize its role in the food chain. Utilizing it in adhesives for plywood competes with the food supply, impacting food security. Alternative bio-based adhesives, derived from non-edible sources, ensure sustainable plywood manufacturing without compromising global food resources. Thus, numerous studies indicate that researchers are increasingly exploring alternative raw materials, such as pumpkin flour [1], soy flour [2], coffee bean wastes [3], and lemp flour [4]. Numerous studies advocate broadening our understanding by exploring a more comprehensive array of alternative raw materials. Recognizing the many ways fillers affect the characteristics and functionality of plywood is crucial to comprehending their role in plywood technology. Adding fillers to adhesives used in plywood production improves several properties, including mechanical strength, water resistance, and environmental effects. Fillers can considerably enhance the mechanical qualities of plywood. For example, adding hazelnut shell flour improves the MOR and MOE of urea-formaldehyde (UF) resin [5]. Purchasing too much food, not using it before it expires, and not planning purchases well are the leading causes of food loss and waste [6]. This issue affects both households and the retail and food service sectors, where large quantities of food products end up in landfills, even though they are still edible or could serve other purposes. In such situations, many consumers choose to discard products, which does not necessarily mean they are entirely useless. Some of these products can be repurposed in alternative ways, for example, in various industrial sectors [7; 8]. The literature provides numerous examples of alternative uses for certain types of food waste. For instance, used cooking oil and organic waste from restaurants can be converted into biodiesel and bioactive compounds [9]. Additionally, food processing residues can be transformed into animal feed, biofuels, and biopolymers [10; 11; 12]. These innovative solutions reduce food waste and support sustainable development and the circular economy by efficiently utilizing by-products and waste materials. Arthospira platensis, or spirulina, is a single-celled microalga that thrives in fresh, salt, and brackish waters, preferring highly alkaline environments with a pH range of 10-12. These conditions exist in some lakes in Sub-Saharan Africa and are historically found in Mexico and Central America. Spirulina has been a food source for centuries and is still widely consumed in Chad and nearby African countries. During famine, it has been the sole nutritional resource for some African communities, sustaining populations for over a month [13]. The most well-known genus of microalgae is Spirulina, a trade name primarily used to describe two species of cyanobacteria: _Arthospira platensis_ and _Arthospira maxima_. Spirulina is the most extensively cultivated microalga globally, accounting for over 30% of the world's microalgal biomass production [14]. Typically, commercially grown spirulina is produced in large outdoor ponds under controlled conditions or harvested directly from natural lakes [15]. Spirulina is a valuable food and pharmaceutical resource due to its rich composition of proteins, lipids, vitamins, minerals, chlorophyll, \(\beta\)-carotene, and polysaccharides [16; 17]. Lupine (_Lupinus_ L.) is from the _Leguminosae_ family, which includes around 200-600 species. Lupines contain the main alkaloid lupanine and minor alkaloids like albine, sparteine, and anagyrine [18]. High levels of quinolizidine alkaloids can cause intoxication, with symptoms like trembling and convulsions. The EFSA notes insufficient data to assess chronic exposure risks. Despite their toxicity, alkaloids have antibacterial, antifungal, and agronomic benefits.