Food waste (FW) poses a significant global challenge with profound environmental, economic, and social implications. This chapter focuses on several sources of food waste generation as well as their disposal strategies. Residential food waste arises from consumer behavior, purchasing habits, and inadequate storage practices. Commercial establishments, such as restaurants and supermarkets, contribute due to overproduction, spoilage, and stringent quality standards. In the food processing industry, inefficiencies during production and unsold or expired products add to the waste stream. Disposal methods vary in environmental impact and resource recovery potential. Landfilling, prevalent globally, emits methane; incineration reduces volume and recovers energy but emits pollutants and requires ash management; composting turns organic waste into soil amendments, supporting agricultural productivity sustainably; animal feeding utilizes food waste as livestock feed, contributing to circular economy principles but faces regulatory challenges; biofuel production, particularly bioethanol, offers energy recovery and carbon reduction benefits through innovative processes like enzymatic hydrolysis and fermentation.