The food industry is one of the largest industrial consumers of water globally, generating highly variable and pollutant-rich wastewater across its subsectors. With increasing freshwater scarcity and stricter discharge regulations, the treatment and reuse of wastewater have become essential for sustainable food production. This chapter provides a comprehensive review of wastewater sources and characteristics in key food industry sectors, including dairy, meat, beverage, and fruit/vegetable processing. It examines applicable treatment technologies ranging from physicochemical and biological systems to advanced oxidation processes (AOPs), membranes, and hybrid configurations and evaluates their reuse potential in nonfood-contact applications such as cleaning, cooling, boiler feed, and irrigation. The chapter further discusses regulatory frameworks, health risks, and monitoring strategies that govern reclaimed water use in food facilities. Resource recovery opportunities, including nutrient and biogas recovery, are also highlighted in the context of circular economy goals. Finally, key challenges, barriers, and future perspectives are outlined to guide the safe and scalable integration of reclaimed wastewater in the food sector.