As the world's population continues to expand, an alarming amount of food is being wasted each year by households, food service providers, and retail stores, reaching millions of tons. This staggering figure accounts for approximately one-third of the global food production. Concurrently, with urban sprawl and rapid industrialization driving increased energy demand, the need for sustainable solutions becomes crucial. Biogas, derived from food waste, presents a promising alternative fuel that can efficiently address both the energy demand and food waste issue at hand. In addition, the national and regional utilization of renewable energy systems using food waste will enhance the security of the energy supply and reduce reliance on imported fuels. Anaerobic digestion is a four-stage process occurring without the presence of oxygen to transform wastes into biogas, a viable fuel source. Intriguingly, diverse microbial communities comprising bacteria, archaea, and fungi are recognized for the production of biogas. Apart from generating biogas from food waste, a by-product called digestate is produced, which has multiple applications such as soil fertilizer and improvement. This chapter primarily focuses on examining the characteristics of food waste. It then proceeds to extensively analyze both conventional and innovative anaerobic digestion techniques. Furthermore, it delves into the various elements influencing the effectiveness of utilizing food waste for biogas production and productivity. Lastly, it presents current trends and persisting obstacles in order to provide a comprehensive understanding of the subject matter.