Food waste primarily originates from food processing, catering services, and household activities, and can be categorized into restaurant waste, kitchen waste, and waste edible oils. It is characterized by high moisture content, rich organic matter, as well as the presence of oils, salts, and various nutrients. These properties make it prone to spoilage and environmental issues, while also endowing it with significant potential for resource recovery. Through appropriate technologies, it can be converted into energy, fertilizers, and high-value-added products. Valorization techniques mainly include aerobic composting, anaerobic digestion, animal feed production, thermal treatment, and high-value utilization technologies such as biodiesel, bioplastics, feed protein, and biofuel production. Among these, aerobic composting and anaerobic digestion are relatively mature and widely applied, while most of the high-value technologies remain at the laboratory or pilot stage, requiring further research for industrial-scale implementation. Through aerobic fermentation, food waste can be transformed into soil conditioners for soil improvement. Soil conditioners significantly increase soil organic matter content, improve soil structure, and increase microbial activity and diversity, thereby promoting soil health and crop growth. They demonstrate remarkable effectiveness in boosting soil fertility and regulating microbial communities, outperforming the application of chemical fertilizers alone. Therefore, the valorization of food waste is of great significance for reducing pollution and carbon emissions and advancing the circular economy. The products derived from its aerobic fermentation hold considerable promise for soil remediation and sustainable agricultural production.