The rapid urbanization and changing dietary habits in Malaysia have led to a significant increase in food waste, contributing to environmental and economic challenges. With approximately 16,700 tons of food waste generated daily—nearly 45% of municipal solid waste—there is an urgent need for sustainable waste management solutions. Biomass derived from food waste, including organic crop residues, animal by-products, catering waste, and mixed domestic waste, contains valuable bioactive compounds such as carbohydrates, proteins, lipids, and phytochemicals. Rather than being discarded, this biomass can be repurposed into high-value products using innovative food technology approaches. Current valorization techniques, including steam explosion, enzymatic hydrolysis, fermentation, and membrane separation, enable the transformation of food waste into fertilizers, animal feed, bioactive compounds, and functional food ingredients. This chapter explores the various sources of food waste biomass, their biochemical composition, and the emerging technologies for their utilization, emphasizing sustainable strategies to reduce waste and maximize resource recovery. By adopting efficient biomass utilization practices, the food industry can contribute to a circular economy, minimizing environmental impact while creating value-added products.