The issue of food waste has garnered substantial attention worldwide in the past decade, primarily due to its adverse environmental and health implications. The surge in global population figures and changing dietary habits have been identified as primary drivers behind the escalating levels of food waste production. Within the realm of food waste lie diverse components such as plant scraps, animal waste, leftovers, and spoiled food items. Delving into the scale of food waste generation from local to global contexts, the chapter illuminates its significant environmental and socioeconomic consequences, accentuating the pressing need for decisive interventions to address this critical issue. An array of strategies is explored, spanning from prevention methods like source reduction to recycling and recovery approaches. Conventional techniques such as composting, anaerobic digestion (AD), and incineration are assessed, along with innovative technologies such as microbial fermentation, enzymatic digestion, hydrothermal processing, and advanced thermal conversion, each assessed for their potential contributions. Integration and optimization strategies are deployed to capitalize on synergies and boost treatment efficiency. The chapter also investigates valorization practices for food waste across the globe, presenting an overview of current policy and regulatory frameworks and emphasizing their impacts and potential for enhancement. Furthermore, the chapter highlights the vital role of policy frameworks and stakeholder engagement in cultivating a conducive environment for food waste reduction and management. It advocates for a comprehensive strategy that integrates technological innovations, policy reinforcement, and public participation to address food waste effectively and promote sustainability in food systems.