It isWaste prevention estimated that one third of theValorization foodFood produced worldwide is lost or wasted with significant social, economic and environmental consequences. Food loss prevention and waste reduction is the best option from a hierarchical point of view. However, food surplus is always generated, and this is best managed by redistribution and upcycling practices. The food that cannot be saved or utilized for human or animal consumption ends up as food wasteFood waste. Food wasteFood waste represents one of the most challenging environmental problems in our times. While its disposal to landfills is responsible for the emissions of potent greenhouse gases to the atmosphere, such as methane, if separately collected, it may be exploited to produce compost, biofuels and other added value productsAdded value products. Source separated and collected Household Food WasteFood waste may be directly led to anaerobic digestion or composting facilities for the production of biogas and/or compost. An interesting possibility is to dry and shred the food wasteFood waste collected at the municipality level, generating a homogeneous, dry, biomass, called FORBI (FoodFood Residue Biomass) that emits no bad odors, may be stored for prolonged periods of time without deterioration and used as a potential feedstock for alternative processes, such as the production of biogas (biomethane, biohydrogenBiohydrogen and/or hythane), compost, alternative fuel for the cement industry, pellets for heating, activated carbon for waterWater purification, animal feed etc. These possibilities are discussed in the light of the experiences gained from relevant research programs in two Municipalities, Halandri and Andros.