The rising global anxiety over food waste and environmental sustainability has prompted interest in valorizing fruit and vegetable wastes (FVWs). FVWs are rich sources of bioactive compoundsBioactive compounds—particularly phenolics, antioxidantsAntioxidants, flavonoidsFlavonoids, and dietary fibers—rendering them valuable for applications in food, pharmaceutical, and nutraceutical industries. Efficient extraction of these compounds is key to maximum recovery while preserving compound integrity and curtailing environmental impact. This chapter provides a comprehensive overview of extraction methodologies for recovering bioactive and phenolic compounds from FVWs, encompassing conventional, green, and advanced techniques. Traditional extraction methods such as maceration, Soxhlet extraction, and heat-reflux extraction are widely used but often suffer from high solvent use, long processing times, and limited selectivity. In contrast, green extraction approaches—such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and enzyme-assisted extraction (EAE)—offer improved yields, reduced energy consumption, and eco-friendlier solvent use. Advanced hybrid techniques and process intensification strategies further enhance efficiency and scalability. The chapter also explores emerging technologies like high-pressure processing (HPP), representing the next frontier in sustainable and high-throughput extraction. Critical parameters affecting extraction efficiency—such as solvent type, pH, temperature, time, and solid-to-solvent ratio—are discussed in the context of optimizing yield and preserving bioactivity. By integrating conventional and innovative approaches, this chapter serves as a protocol-based guide for researchers and industries aiming to valorize FVWs through sustainable extraction of high-value bioactivities, thereby contributing to circular economy goals and clean-label product development.