One novel bioprocess that has the potential to control the metabolism of microorganisms with electrochemical reactions is electro-fermentation. There exist various constraints regarding the practicality and financial viability of the conventional fermentation process. Consequently, several metabolic processes that take place during traditional fermentation methods are frequently out of balance concerning redox. In this sense, electro-fermentation has evolved as a hybrid approach that, through controlling redox imbalances and enhancing the overall metabolic process in the direction of high biomass output and improved product creation, can govern a number of metabolic processes taking place in a bioreactor. An expanding field of study and development focused on managing food waste and advancing renewable energy is the utilization of various types of food waste in electro-fermentation. An innovative technique for producing biofuels, electro-fermentation (EF) combines exogenous electrical stimulation with microbial fermentation to produce ethanol, butanol, hydrogen, methane, and biodiesel from organic substrates. A budding approach to the worldwide problem of managing food waste is electro-fermentation (EF), which turns food waste into useful biofuels like methane, butanol, hydrogen, and ethanol. This environmentally friendly process effectively converts organic food waste into fuels that are high in energy by utilizing the metabolic processes of bacteria that are aided by an electrical field. Food waste is a significant global environmental problem that can be addressed with electro-fermentation, which also helps produce sustainable energy. The current book part highlights the many uses for organic food waste in the manufacturing of bioethanol.