A vast amount of agro-industrial waste is produced annually, this chapter explores the use of nanocellulose obtained from these wastes within the food industry. Agro-industrial waste comprises lignocellulosic materials rich in cellulose, lignin, and hemicellulose, providing a substantial resource for nanocellulose extraction. Nanocellulose exhibits distinctive properties such as high surface area, good tensile strength, high aspect ratio and high thermal stability that renders it valuable in food-related applications. The chapter delves into the pre-treatment and fractionation of lignocellulosic biomass, discussing methods aimed at optimizing yield and sustainability. Additionally, it examines eco-friendly isolation techniques for nanocellulose to enhance both yield and environmental impact. Furthermore, the chapter highlights diverse applications of nanocellulose in the food industry, including its role as an encapsulating agent, food emulsifier, functional food ingredient, and packaging material. These applications are expected to improve the shelf life and nutritional value of food, thus emphasizing the potential of nanocellulose in enhancing food industry practices.