The publication concerns the issues of chemical composition and nutritional value of by-products from organic production, including fruit and vegetable disqualifications as well as cakes from oilseeds and pumpkin seeds. The content of biologically active substances and the profile of fatty acids in selected cakes were also presented. Recommendations for the use of oilcake in organic feeding of pigs were also suggested. It was indicated that both disqualifications and by-products of the agri-food industry should be used to a greater extent in organic animal nutrition, constituting a valuable and relatively cheap feed material that will improve the feed balance, reduce food waste and contribute to climate balance and reduce the carbon footprint in agricultural production