Increased industrialization and improper disposal of food waste have emerged as significant global issues. A substantial amount of food waste, including household kitchen waste, often goes untreated or ends up in landfills. Food waste generally contains a considerable fraction of organic materials such as proteins, fats, carbohydrates, and lipids. To promote sustainable waste management, practices like composting and recycling are key, focusing on reducing the environmental impact of food waste. For decades, fermentative microorganisms have been instrumental in enhancing the quality, texture, and value of food products. A promising yet underutilized approach involves leveraging these microorganisms to convert waste streams into valuable substances like enzymes—such as amylases, cellulases, proteases, and xylanases. However, due to the heterogeneous nature, high moisture content, and limited calorific value of food waste, specific strategies are necessary for its effective conversion into valuable enzymes. This book chapter delves into the utilization of various food wastes as substrates for producing industrially important enzymes using different microorganisms. It also discusses optimal fermentation conditions, substrate selection, and the influence of process parameters on enzymatic yields.