This chapter discusses the food waste generation processes that occurred during various food production and also respective processing. Food wastes can come from milk/dairy, vegetable and fruits, and marine/sea food processing tasks. These wastes can be found to dispose of various parts in the environment, and then these cause adverse effects to the water and soil ecosystem. And at the same time, these wastes cause greater losses of their organic nutrients. So, this chapter can be emphasized on system mitigation of various nature of food wastes that are transformed into multiple value-added products including polyhydroxyalkanoates (PHAs) or others. These waste transformations can be achieved via utilization of effective microbial cell systems, especially bacterial cells that can consume for their growth and development during their metabolic processes/reactions. These reactions/pathways can result in polyhydroxyalkanoate production that can be applied for biodegradable polymer development, with utility in packaging materials. Various food wastes can be generated from domestic/household activity and also industrial-scale food production or processing tasks. And then huge portions of these organic wastes can be discarded to various environments/its components without effective treatments that can create several issues at environmental level. PHA production can be achieved by various bacterial fermentation including Cupriavidus necator, Pseudomonas putida, Bacillus megaterium, and also Chromobacterium species. Further, PHAs have shown antimicrobial properties that can be applied for packaging material to stop the food spoilage during packed form. This chapter focuses on various foods and components, microbial fermentation, and also PHA application in packaging application.