Approximately one-third of the food that we consume are ultimately thrown away as food waste, a significant contributor to climate change, as the decomposition of organic waste releases potent greenhouse gases (GHGs). The food waste, along with inefficient food distribution and several economic factors, not only impacts the environment but also exacerbates global food insecurity. Implementing more sustainable techniques, such as composting and anaerobic digestion, can help in lowering the GHGs while producing valuable byproducts such as biofertilizer and biogas. Biofuel production from food waste can reduce fossil fuel reliance, while also providing a renewable source of energy for vehicles and machinery, promoting a more sustainable transportation sector. The bioproducts generated can be utilized in different industries, such as energy generation, pharmaceuticals, and agriculture. Additionally, the generation of bioproducts (biofuels, biopolymers, biofertilizers, biochemicals) from food waste valorization can also create new employment opportunities and boost local economic growth, contributing to overall sustainable development. This chapter presents an overview of the numerous classification criteria for food waste and discusses biofuels and bioproducts derived from food waste valorization.